Kveik
Term from the Brauwerkstatt brewing glossary, category “Fermentation and yeast”.
Explanation
Traditional farmhouse yeast from Norway. Families passed it down for generations and dried it between brews, once on a carved wooden yeast ring. Kveik ferments very warm, at 30–40 °C (86–104 °F), and very fast, often in two to three days, without the fusel aromas other yeasts produce at such temperatures. That makes it popular with homebrewers who have no fermentation cooling.
Test your knowledge
At what temperature does Norwegian kveik yeast like to ferment?
- About 0 °C (32 °F)
- About 30–40 °C (86–104 °F)
- About 5–8 °C (41–46 °F)
Show answer
Correct: About 30–40 °C (86–104 °F). Kveik ferments very warm and very fast, often in two to three days, without fusel flavours.