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Alcoholic drinks from Western Norway
Western Norwegian farm brewers make a strong barley-malt ale, often with juniper, and ferment it with kveik, a house yeast kept dry between brews. The yeast goes into very warm wort, often about 35 °C, and the beer is usually ready in a day or two. Yeast skimmed from the brew is dried for the next one, so each farm has kept its own yeast for generations.
| Barley malt, traditionally home-made | [PREISS2018] |
| Water, often a juniper infusion | [PREISS2018][PREISS2024] |
| Hops | Typically used[PREISS2018] |
| Kveik (dried house yeast) | Kept from the last brew, or borrowed from a neighbour[PREISS2018] |
| Starter | backslop (kveik: house yeast culture, dried between brews) |
Total time across the recorded steps: 24 h – 2 days
What changes: Hot water, often a juniper infusion, turns the malt starch into sugar
Output: sweet wort.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Western Norwegian farm brewers make a strong barley-malt ale, often with juniper, and ferment it with kveik, a house yeast kept dry between brews. The yeast goes into very warm wort, often about 35 °C, and the beer is usually ready in a day or two. Yeast skimmed from the brew is dried for the next one, so each farm has kept its own yeast for generations. Made in 5 steps over 24 h – 2 days. The longest step, fast fermentation, takes 24 h – 2 days (Preiss R 2018) and runs at 30–37 °C (Bircham P.W. et al. 2026). Saccharomyces cerevisiae kveik strains and Mixed cultures of S. cerevisiae do most of the fermenting.
| Main step | 24 h – 2 daysReported[PREISS2018] | Fast fermentation |
|---|---|---|
| Temperature | 30–37 °CReported[BIRCHAM2026] | Fast fermentation |
Kveik beer ferments at 28–40 °C, far hotter than is usual for beer yeast, and is often ready in 1–2 days. The yeast is a dried mixed house culture passed down on the farm, not a single pure strain from a lab.
Beer in general is held to be microbiologically stable because of its ethanol (0.5–10 % w/w), hop bitter compounds, low pH (3.8–4.7) and carbon dioxide, and a review warns that lower ethanol and bitterness raise the risk of spoilage.
Every number is labelled with how it is known. How this atlas is made
Brewers shared yeast with neighbours when theirs failed or grew old, and repitched it for generations. Yeast logs made to store kveik date back to at least AD 1621.
