Kveik yeasts are very popular, they ferment vigorously. Kveik is a Norwegian word for yeast. These yeasts are always named after the municipality where they were collected. E.g. Hornindal, Stranda etc. From this, some manufacturers deviate with different fancy names.
The original kveiks, we sell are all of multi-strains. This is why they can create such complex flavors. The large producers work exclusively with isolated strains, which means that they select the most dominant strain from their kveik and let them grow further. Eg: This is how Lallemand Voss is made, so it produces different flavors than Norse Nectar Voss, which we sell.
Kveik yeasts by their nature tolerate dehydration well and like to be fermented warm. To preserve the character of the kveiks, we also ship them dried.
