Kveik

As farming was modernized and beer became commercially available, most farmhouse brewing died out and the yeast cultures with it.

On the west coast of Norway, from Hardanger in the south to Sunnmøre in the north, there are still some yeast cultures that have survived and are in use to this day.

[2] These yeast cultures have often been handed down from father to son along with the knowledge of malting grain and brewing.

All the strains that have been collected and analyzed in a laboratory have turned out to belong to the species Saccharomyces cerevisiae (common brewing yeast).

Kveik is now sold commercially by laboratories in the USA, Canada, Ireland, Britain, and Poland.