Farmhouse yeast registry

This is a registry of the known farmhouse yeast cultures. "Farmhouse yeast", in this context, means yeast cultures that have been used in traditional farmhouse brewing in Europe over a considerable timespan.

The purpose of the registry is to tell researchers and brewers which cultures are known, and what their properties are. The idea is that this will help the community keep track of which cultures are which.

Originally, the registry was known as a "kveik registry", but research has shown that the kveik yeasts form a distinct sub-family of farmhouse yeasts. This registry therefore only labels yeasts belonging to that family as kveik. (The FY prefix means "farmhouse yeast".)

The registry has also been expanded to include some wild yeasts, because our research has expanded to also cover wild yeasts, in order to look at the relationship between farmhouse yeast and wild yeast. The wild yeasts are clearly marked as not being farmhouse yeasts. (The WY prefix means "wild yeast".)

Not all of these yeast cultures have been collected, and not all of them have been analyzed. A few may turn out not to be farmhouse yeasts at all. The table is updated every now and then. For more information, see the blog.

For a more formal description of the registry and the data in it, see The Farmhouse Yeast Registry, Lars Marius Garshol, MBAA TQ vol. 57, no. 3, 2020, pp. 123-128.

Show: Kveik Gong Berm Baltic Russian Wild

Vestbygdi
Dyrvedalen
Stranda
Olden
Grodås
Lærdal
Sykkylven
Stordal
Eidsdal
Eidsdal
Bleie
Joniškelis
Otterdalen, Hornindal
Raundalen
Ål
Ål
Ål
Bjørke
Jovarai
Paliūniškis
Dusetos
Hellesylt
Vågå
Kaunas
Aurland
Kshaushi
Ørsta
Briežuciems
Strandadalen
Jordal
Bērzpils
Drąseikiai
Nordfjordeid
Trellevik
Hummelsund
Vefsn
Oslo
Atrå
Vabalninkas
Pasvalys
Tinn
Sogndal
Ishlei
Djønno
Ulvik
Geiranger
Opheim, Ål
Viki, Voss
Bulken, Voss
Urboniškis
Skodje
Straumgjerde
No Name Owner Place NCYC Pitch Harvest Bacteria POF Strains Max ABV
1Sigmund Sigmund Gjernes Vestbygdi 3995 39 bottom N N 3 13
2Rivenes Svein Rivenes Dyrvedalen 3545 37 top     7  
3Stranda Stein Langlo Stranda 4021 30 top   N 1 16
4Muri Bjarne Muri Olden 4045 32     Y 2 14
5Hornindal Terje Raftevold Grodås 4051 30 top Y N 8 16
6Lærdal Dagfinn Wendelbo Lærdal 4283 30 either Y N 6 14
7Granvin Tor Ølver Helland Dyrvedalen   30 bottom N N   16
8Tormodgarden Sigurd Johan Saure Sykkylven 4171 30 bottom N N 10 15
9Ebbegarden Jens Aage Øvrebust Stordal 4224 28 top Y N   16
10Framgarden Petter B Øvrebust Stordal 4170 30   N N   16
11Lida Samuel Lien Grodås   33 top   N    
12Nupen Jarle Nupen Eidsdal 4196 31 top N N 8  
13Årset Jakob Torp Årset Eidsdal 4409 28 either N N 4  
14Eitrheim Reidar Eitrheim Bleie 4284 37 either   N    
15Nornes John Nornes Dyrvedalen 4101 36       5  
16Simonaitis Julius Simonaitis Joniškelis 4207 35 top Y Y 5 15
17Midtbust Odd H Midtbust Stordal   33 top   N 6  
18Gausemel Olav Sverre Gausemel Grodås 4370 30 top Y   6  
19Nystein Aave Nystein   4265 28 top   N 2  
20Espe Arve Espe Grodås 4268 20 top   N 4  
21Tomasgard Lars Andreas Tomasgård Grodås 4208 29 top Y N 4  
22Stalljen Stig Jarle Seljeset Grodås 4360 31 either N N 5  
23Otterdal John Anfinn Grodås Otterdalen, Hornindal   29   N N 4  
24Knapstad Olve Knapstad Hirth Raundalen              
25Raftevold gård Arvid Raftevold Grodås   28 top   N 5  
26Arnegard Nils Arnegard Ål   35 top Y      
27Krosshaug Sverre Skrindo Ål 4371 35 top   Variable 6  
28Halvorsgard Bjarne Halvorsgard Ål   32 top   Variable 6  
29Løvoll Ottar Løvoll Eidsdal 4361 29 top Y N 3  
30Markjene Rasmus S. Otterdal Otterdalen, Hornindal              
31Ner-Saure Einar Saure Bjørke   25          
32Jovaru Aldona Udriene Jovarai   29     Y   10
33Su Puta Arturas Gura Paliūniškis              
34Čižas Ramunas Čižas Dusetos              
35Wollsæter Jørgen Wollsæter Hellesylt 4274 34.5 top   N 2  
36Gardsøy Edel Aas Vågå       N Y 3  
37Apynys Vytautas Zybavičiaus Kaunas       Y Y 6  
38Aurland Per Stundal Aurland   26 bottom        
39Marina Marina Fyodorovna Kshaushi 4247 39 bottom Y Y 3  
40Rima Rima Il'inischna Petrova Kshaushi 4263     Y Y 5  
41Skare Gunnar Skare Ørsta 4235 32 top N N 2  
42Pundurs Francis Pundurs Briežuciems     bottom     2  
43Opshaug Harald Opshaug Strandadalen 4285 23.5 top N      
44Jordal Hallvor Måge Jordal   37 either     4  
45Kolnasāta Dainis Rakstiņš Bērzpils         N 4  
46Drąseikiai Vytautas ???? Drąseikiai   32.5     N 5  
47Folkestad Hans Folkestad Nordfjordeid              
48Hovden Dagfinn Hovden Stranda 4362 27.5 top     3  
49Trellevik Erlend Trellevik Trellevik           2  
50Hummelsund Erlend Trellevik Hummelsund           2  
51??? Svein Grøvnes Vefsn   36.5 top     3  
52Hjørdis Marit Kolby Zinöcker Oslo           3  
53Vinje Lars Henning Vinje Stordal   27.5 top Y      
54Mårem Henry Gunleiksrud Atrå   30 top Y   4  
55Vabalninkas ?? Vabalninkas 4372 30 bottom Y   4  
56Pasvalys ?? Pasvalys              
57Tinn X Jan Arne Skjold Tinn     top N   2  
58Brattland Halvard England Sogndal              
59Ishlei Rimma Ivanovna Ishlei 4391 22.5 bottom N Y 2  
60Djønno Rolf Tore Djønne Djønno 4392 40 bottom N N 2  
61Opheim Rolf Tore Djønne Ulvik 4393     N   4  
62Ørjasæter Leiv Øystein Ørjasæter Geiranger   33 top N   4  
63Nygård Idar Nygård Grodås 4394 31 either Y   3  
64Løstegård Øyvind Løstegård Opheim, Ål   36 top N   2  
65Lunde Dag Lunde Viki, Voss   40 bottom N N 3  
66Rekve Leiv Inge Rekve Bulken, Voss   40 bottom N N 2  
67Arnøy/Seim Gisle Seim Dyrvedalen   40 bottom N   2  
68Gasiūnas Vidutis Gasiūnas Urboniškis   30          
69Urke Oddmund Urke Skodje   28 top N   5  
70Straumgjerde John Birger Johansen Straumgjerde              

FY #1 Sigmund

Owner Sigmund Gjernes
Collected by Lars Marius Garshol
Place Vestbygdi
NCYC 3995
Pitch 39.0°C
Max growth temperature 43.0°C
Max ABV 13 %
Attenuation 80 %
Phenolic N
Kveik Y
Can be dried Y
Harvest bottom
Fermentation time 84 hours
Time to harvest 84 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 3
Also known as The Yeast Bay: Sigmund's Voss Kveik, Omega OYL-061 Voss Kveik
Wort boiled Y
Preservation Jar in the fridge

Taste: Orange peel, earth, and Christmas spice.

Provenance: The people from the farm of Gjernes, Sigmund among them, used kveik from Brynjulv Gjernes. When Sigmund moved to his own farm in 1987 he mixed it with kveik from a neighbour, Kåre Hovda. Hovda had his kveik from Nils Gjelland in Bordalen. The people at Gjernes used to get kveik from Veka in Dyrvedalen.

Documentation:

FY #2 Rivenes

Owner Svein Rivenes
Collected by Håken Hveem
Place Dyrvedalen
NCYC 3545
Pitch 37.0°C
Kveik Y
Harvest top
Fermentation time 60 hours
Time to harvest 60 hours
Species Saccharomyces cerevisiae
Strains 7
Wort boiled Y
Preservation Jar in the fridge

Taste: Produces clear orange-like flavours, similar to #1. There is also a faint acidic tinge.

Provenance: Rivenes says he got the yeast from relatives who ran the farm before him, and that they in turn got it from his grandpa. Before that he doesn't know. People in Dyrvedalen have been sharing the yeast freely with each other, so the people there consider that the valley has a single kveik.

Documentation:

FY #3 Stranda

Owner Stein Langlo
Collected by Lars Marius Garshol
Place Stranda
NCYC 4021
Pitch 30.0°C
Max growth temperature 40.0°C
Max ABV 16 %
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Species Saccharomyces cerevisiae
Strains 1
Also known as Omega OYL-057 Hothead
Wort boiled Y
Preservation Dried flakes in cellar

Taste: Deep, tropical fruit aroma reminiscent of banana, with some light funky notes.

Provenance: He got kveik from several places, and can no longer remember where this particular one came from.

Documentation:

WY #4 Muri

Owner Bjarne Muri
Collected by Bjarne Muri
Place Olden
NCYC 4045
Pitch 32.0°C
Max growth temperature 40.0°C
Max ABV 14 %
Phenolic Y
Kveik N
Species Hybrid
Strains 2
Also known as White Labs WLP 351, White Labs WLP 6788

Taste: Can produce a strong sulphury aroma, reminiscent of rubber boots, which the yeast will clean up after some weeks. If well used will produce a fruity aroma reminiscent of Belgian blonde ale. Phenolic.

Provenance: Bjarne Muri attempted to revive the family yeast at the farm of Muri, stored in an outhouse on the farm in 1992. It turns out, however, that the yeast that eventually grew in his starter was WLP 351, a hefeweizen yeast. His starter must have been contaminated, so this yeast really is just ordinary hefeweizen yeast.

Documentation:

FY #5 Hornindal

Owner Terje Raftevold
Collected by Lars Marius Garshol
Place Grodås
NCYC 4051
Pitch 30.0°C
Max growth temperature 42.0°C
Max ABV 16 %
Attenuation 75 %
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 48 hours
Time to harvest 40 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 8
Also known as Escarpment Hornindal Kveik Blend, Omega OYL-091 Hornindal Kveik
Wort boiled N
Preservation Dried flakes in freezer

Taste: Soft, milky caramel with mushroom and tropical fruit notes.

Provenance: Terje got the yeast from Olav Sverre Gausemel in the 1990s. It has not been mixed with any other yeast since. See #18 for more.

Documentation:

FY #6 Lærdal

Owner Dagfinn Wendelbo
Collected by Arvid Solheim
Place Lærdal
NCYC 4283
Pitch 30.0°C
Max growth temperature 42.0°C
Max ABV 14 %
Phenolic N
Kveik Y
Can be dried Y
Harvest either
Fermentation time 72 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 6
Wort boiled Y
Preservation Dried with hops

Provenance: Dagfinn's yeast went bad a couple of years ago, so he got new yeast from Per Hjermann at the farm Stødno in Lærdal. Where Per has the yeast from is not yet known.

FY #7 Granvin

Owner Tor Ølver Helland
Collected by Lars Olav Muren
Place Dyrvedalen
Pitch 30.0°C
Max growth temperature 42.0°C
Max ABV 16 %
Attenuation 73 %
Phenolic N
Kveik Y
Harvest bottom
Fermentation time 84 hours
Bacteria N
Species Saccharomyces cerevisiae
Permissions Research: Yes
Wort boiled Y

Provenance: Muren got the yeast from Einar Vestrheim. Vestrheim brews together with Tor Ølver Helland, who lived in Granvin in the 1980s. Helland got the yeast from his father-in-law Hans Haugse in the mid-80s, and has kept it alive since. Hans Haugse says he got the kveik from a man named Arnøy in Dyrvedalen in Voss. Arnøy is long since dead, but other sources remember him as Johan Arnøy. The kveik probably shares an origin with #2.

FY #8 Tormodgarden

Owner Sigurd Johan Saure
Collected by Lars Marius Garshol
Place Sykkylven
NCYC 4171
Pitch 30.0°C
Max growth temperature 42.0°C
Max ABV 15 %
Attenuation 79 %
Phenolic N
Kveik Y
Can be dried Y
Harvest bottom
Fermentation time 84 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 10
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes in freezer

Provenance: His grandfather always claimed the yeast had been on the farm since the farm was founded in the 16th century. He knows for certain that his great-grandfather used it. It's probably been mixed with other yeasts. He knows for certain that this happened in the 1950s. That yeast came from Straumsdalen in nearby Skodje.

Documentation:

FY #9 Ebbegarden

Owner Jens Aage Øvrebust
Collected by William Holden
Place Stordal
NCYC 4224
Pitch 28.0°C
Max growth temperature 42.0°C
Max ABV 16 %
Attenuation 82 %
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 120 hours
Bacteria Y
Species Saccharomyces cerevisiae
Wort boiled Y
Preservation Dried flakes in cellar

Taste: Tends to emphasize the bitterness of boiled hops, so be careful to either not boil the hops, or to reduce the IBU. Can make powerful tropical fruit aroma, if used right.

Provenance: He hasn't been explicit about where it came from, but he says it has always been in the valley.

FY #10 Framgarden

Owner Petter B Øvrebust
Collected by William Holden
Place Stordal
NCYC 4170
Pitch 30.0°C
Max growth temperature 42.0°C
Max ABV 16 %
Phenolic N
Kveik Y
Can be dried Y
Fermentation time 60 hours
Bacteria N
Species Saccharomyces cerevisiae
Wort boiled N
Preservation Dried flakes

Taste: Tropical fruit: pineapple, especially, also mango.

FY #11 Lida

Owner Samuel Lien
Collected by William Holden
Place Grodås
Pitch 33.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Species Saccharomyces cerevisiae
Wort boiled N

Taste: Soft, fruity, milky caramel aroma.

Provenance: Samuel Lien got the yeast from Hans Øen around 1980. Øen moved to Hornindal from Faleide in Stryn.

FY #12 Nupen

Owner Jarle Nupen
Collected by Lars Marius Garshol
Place Eidsdal
NCYC 4196
Pitch 31.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 30 hours
Time to harvest 30 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 8
Wort boiled N
Preservation Dried flakes in freezer

Provenance: He got the yeast from Tore Hjelle in Eidsdal in 1979-80.

Documentation:

FY #13 Årset

Owner Jakob Torp Årset
Collected by Lars Marius Garshol
Place Eidsdal
NCYC 4409
Pitch 28.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest either
Fermentation time 48 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 4
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes

Taste: Low fruitiness, candy notes.

Provenance: Comes from Jakob's maternal grandfather, Jakob Årset, on the farm Årset in Eidsdal.

FY #14 Eitrheim

Owner Reidar Eitrheim
Collected by Lars Marius Garshol
Place Bleie
NCYC 4284
Pitch 37.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest either
Fermentation time 96 hours
Species Saccharomyces cerevisiae
Permissions Research: Yes
Wort boiled Y
Preservation Dried flakes

Provenance: Jakob Eitrheim (born 1920) got this yeast from his father, who again has it from his grandfather, who was brewing back in the 1860s. Both used it on the farm Eitrheim, just outside of Odda. Jakob doesn't know anything about before then. Reidar, who gave the yeast to me, is Jakob's grandson.

Documentation:

FY #15 Nornes

Owner John Nornes
Collected by Martin Warren
Place Dyrvedalen
NCYC 4101
Pitch 36.0°C
Kveik Y
Species Saccharomyces cerevisiae
Strains 5
Wort boiled Y
Preservation In a bottle

Provenance: John Nornes says he has been using this kveik in Bergen since the late 1980s, and that it originally came from Dyrvedalen. It's probably closely related to #2.

Documentation:

FY #16 Simonaitis

Owner Julius Simonaitis
Collected by Simonas Gutautas
Place Joniškelis
NCYC 4207
Pitch 35.0°C
Max growth temperature 42.0°C
Max ABV 15 %
Phenolic Y
Kveik N
Can be dried Y
Harvest top
Fermentation time 14 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 5
Wort boiled N
Preservation Jar in the well

Provenance: Simonaitis gets the yeast from his neighbours. Apparently he doesn't always get from the same neighbours, so there may be more than one culture in the village. Where the neighbours have the yeast from is not known.

Documentation:

FY #17 Midtbust

Owner Odd H Midtbust
Collected by Jens Aage Øvrebust
Place Stordal
Pitch 33.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 72 hours
Species Saccharomyces cerevisiae
Strains 6
Wort boiled N
Preservation Dried flakes

FY #18 Gausemel

Owner Olav Sverre Gausemel
Collected by Lars Marius Garshol
Place Grodås
NCYC 4370
Pitch 30.0°C
Attenuation 78 %
Kveik Y
Can be dried Y
Harvest top
Fermentation time 48 hours
Bacteria Y
Strains 6
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes

Provenance: The yeast comes from his home farm, Gausemel. He started using it in 1977. It's been mixed with other yeasts a number of times since then. It's been mixed 1-2 times after he gave it to Terje Raftevold (#5). He has very likely mixed #22 Stalljen into it a few times.

FY #19 Nystein

Owner Aave Nystein
NCYC 4265
Pitch 28.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 72 hours
Species Saccharomyces cerevisiae
Strains 2
Wort boiled Y
Preservation Dried in freezer

Provenance: He used it when he was brewing farmhouse ale in Telemark in the 1990s. He got it in 1992 from someone in Bø, Telemark. He doesn't know where it came from before that, but suspects Voss. The kveik was revived from a bag of dried yeast stored in the freezer since 1997.

Documentation:

FY #20 Espe

Owner Arve Espe
Place Grodås
NCYC 4268
Pitch 20.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 240 hours
Species Saccharomyces cerevisiae
Strains 4
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled Y
Preservation Dried in freezer

Taste: Warm alcohol and fruit: cognac and plums.

Provenance: It comes from his father. He doesn't know anything about before that. He himself has never mixed it with other kveiks.

FY #21 Tomasgard

Owner Lars Andreas Tomasgård
Collected by Lars Marius Garshol
Place Grodås
NCYC 4208
Pitch 29.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 60 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 4
Wort boiled N
Preservation Dried flakes

Taste: Soft, fruity, milky caramel aroma.

Provenance: He mixed the kveik with kveik from Mattias Lunde about 15 years ago, but has not mixed it since. The yeast has been in the family as far as anyone can remember, but his grandfather farmed the Gausemel farm (see #18), so it's possible these two kveiks share an origin there. He knows his grandfather came from Eid in the 1930s, and brewed a beer in Hornindal for his own wedding then, taking the yeast with him from Eid. So it's possible the origin is really Eid. What his father did with it he doesn't really know. It may have been mixed during that time.

FY #22 Stalljen

Owner Stig Jarle Seljeset
Place Grodås
NCYC 4360
Pitch 31.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest either
Fermentation time 72 hours
Time to harvest 24 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 5
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes

Provenance: Seljeset got the yeast from his father in the 70s and has been using it ever since. He has never mixed it with any other yeast. He calls his brewery 'Stalljen' (means 'stable') because it's in the house that used to be the stable on the farm. Some people spell it 'Staljen', but that's wrong. Many write his name as 'Stig Staljen', but this is doubly wrong. He has given yeast to Olav Sverre Gausemel sometimes, see #18.

FY #23 Otterdal

Owner John Anfinn Grodås
Collected by Ståle Raftevold
Place Otterdalen, Hornindal
Pitch 29.0°C
Phenolic N
Can be dried Y
Bacteria N
Species Saccharomyces cerevisiae
Strains 4
Wort boiled N
Preservation Dried flakes

Provenance: John Anfinn Grodås got this yeast from Rasmus O. Otterdal in the 1980s. He has been using it since. The yeast was probably shared between the farms in Otterdalen before the 80s.

FY #24 Knapstad

Owner Olve Knapstad Hirth
Place Raundalen
Status lost

Provenance: He inherited it from his grandfather, Olav Knapstad. Olav Knapstad died in 2010, and he doesn't know where his grandfather got it from. The kveik had started to make sour beer, so his grandfather had mostly stopped using it.

Notes: Because it made sour beer he threw it away, and there is none left.

FY #25 Raftevold gård

Owner Arvid Raftevold
Collected by William Holden
Place Grodås
Pitch 28.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 84 hours
Time to harvest 84 hours
Species Saccharomyces cerevisiae
Strains 5

Provenance: Arvid Raftevold has used this kveik since roughly 1990. Around that time it was mixed with a kveik from a neighbouring farm. Before Arvid his father, Hans Raftevold, used the yeast on the same farm, but Arvid doesn't know where his father got it from. He thinks the kveik has been on the farm for several generations.

FY #26 Arnegard

Owner Nils Arnegard
Collected by Lars Marius Garshol
Place Ål
Pitch 35.0°C
Can be dried Y
Harvest top
Bacteria Y
Wort boiled Y
Preservation Dried flakes in cellar

Provenance: He has the yeast from his grandparents. He doesn't know where it comes from before that.

FY #27 Krosshaug

Owner Sverre Skrindo
Collected by Lars Marius Garshol
Place Ål
NCYC 4371
Pitch 35.0°C
Phenolic Variable
Kveik N
Can be dried Y
Harvest top
Fermentation time 72 hours
Species Saccharomyces cerevisiae
Strains 6
Wort boiled Y
Preservation Dried on cloth

Provenance: He got the yeast from his father. His father may have it from the farm Skrindo, or it may have been on the current farm (Krosshaug) all along. He's not sure. They have often exchanged yeast with Halvorsgard, so this may be the same as #28. Sometimes they got yeast from Torstein Jordet in nearby Oppheim.

Documentation:

FY #28 Halvorsgard

Owner Bjarne Halvorsgard
Collected by Lars Marius Garshol
Place Ål
Pitch 32.0°C
Phenolic Variable
Kveik N
Can be dried Y
Harvest top
Fermentation time 72 hours
Species Saccharomyces cerevisiae
Strains 6
Wort boiled Y
Preservation Dried

Provenance: He doesn't know where the yeast comes from. As far as he knows it's always been on the farm. They have often exchanged yeast with Sverre Skrindo, so this may be the same as #27.

FY #29 Løvoll

Owner Ottar Løvoll
Collected by Lars Marius Garshol
Place Eidsdal
NCYC 4361
Pitch 29.0°C
Attenuation 82 %
Phenolic N
Harvest top
Fermentation time 48 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 3
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes

Provenance: Ottar Løvoll took this yeast with him when he moved to Ørsta in 1978. Before that he used it on the farm Løvoll in Eidsdal. He inherited the yeast from his father, and he says his grandfather (Karl A. Løvoll, 1870-1953) used the same yeast. He asks that anyone selling it please use the name 'Karl A' for the yeast.

FY #30 Markjene

Owner Rasmus S. Otterdal
Collected by Lars Marius Garshol
Place Otterdalen, Hornindal
Can be dried Y
Wort boiled N
Preservation Dried flakes in cellar

Provenance: Their own yeast had gone sour, so they tried yeast from many different sources. He doesn't remember any more which one this was. It's probably different from #23, because they had changed kveik by this time.

FY #31 Ner-Saure

Owner Einar Saure
Place Bjørke
Pitch 25.0°C

Provenance: They got the yeast from Hornindal in the mid-1970s. Nothing more is known as yet.

FY #32 Jovaru

Owner Aldona Udriene
Place Jovarai
Pitch 29.0°C
Max ABV 10 %
Phenolic Y
Kveik N
Can be dried Y
Wort boiled N
Preservation In a jar

Provenance: She got the yeast from her grandfather. Where he got it from is not known.

Documentation:

FY #33 Su Puta

Owner Arturas Gura
Place Paliūniškis
Kveik N
Wort boiled N

Provenance: It's the family yeast, which they have from grandfather Jonas Gura.

Documentation:

FY #34 Čižas

Owner Ramunas Čižas
Place Dusetos
Kveik N
Wort boiled N

Provenance: He refuses to talk about the yeast.

Documentation:

FY #35 Wollsæter

Owner Jørgen Wollsæter
Collected by William Holden
Place Hellesylt
NCYC 4274
Pitch 34.5°C
Attenuation 78 %
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Time to harvest 48 hours
Species Saccharomyces cerevisiae
Strains 2
Wort boiled N
Preservation Dried flakes in cellar

Provenance: It comes from the farm of Jørgen Wollsæter in Hellesylt. It had been standing, dried, in the basement for 25 years, but was revived, we think successfully. He got it from his father, and where his father got it from he doesn't know.

WY #36 Gardsøy

Owner Edel Aas
Collected by Edel Aas
Place Vågå
Attenuation 76 %
Phenolic Y
Kveik N
Bacteria N
Species Saccharomyces cerevisiae
Strains 3
Permissions All rights reserved by owner

Provenance: From a yeast ring in a storehouse on the farm of Gardsøy in Vågå, where Anne Øy (dead 1970) used it. Revived by Edel Aas. Not certain if it's the original yeast. Initial fingerprinting indicates it is more closely related to wild yeast than to anything else, and not kveik.

FY #37 Apynys

Owner Vytautas Zybavičiaus
Place Kaunas
Phenolic Y
Kveik N
Bacteria Y
Species Hybrid
Strains 6
Wort boiled N

WY #38 Aurland

Owner Per Stundal
Collected by Lars Marius Garshol
Place Aurland
Pitch 26.0°C
Kveik N
Can be dried Y
Harvest bottom
Species Candida genus, unknown species

Taste: Fruity. Pleasant in a very unusual way. Hard to describe.

Provenance: He found it dried in a storehouse on the farm. He thinks it was last used in 1978. He managed to revive it, and has brewed several beers with it that he really likes.

FY #39 Marina

Owner Marina Fyodorovna
Collected by Lars Marius Garshol
Place Kshaushi
NCYC 4247
Pitch 39.0°C
Phenolic Y
Kveik N
Can be dried N
Harvest bottom
Fermentation time 144 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 3
Wort boiled N
Preservation Mixed with flour in fridge

Provenance: Marina says she inherited this yeast from her mother. She does not know where her mother got it from.

Documentation:

FY #40 Rima

Owner Rima Il'inischna Petrova
Collected by Lars Marius Garshol
Place Kshaushi
NCYC 4263
Phenolic Y
Kveik N
Can be dried N
Bacteria Y
Species Saccharomyces cerevisiae
Strains 5

Documentation:

FY #41 Skare

Owner Gunnar Skare
Collected by Lars Marius Garshol
Place Ørsta
NCYC 4235
Pitch 32.0°C
Phenolic N
Kveik Y
Can be dried Y
Harvest top
Fermentation time 27 hours
Time to harvest 20 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 2
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N

Taste: Relatively neutral. Low ester production. Dried fruits at higher temperatures.

Provenance: Gunnar inherited it from his father, Ivar. Ivar says he took up the brewing after his father early 1970s, and that there was no yeast on the farm then. He got the yeast from Stranda, from someone named Opshaug. Ivar says other yeasts have been mixed into it a few times.

Documentation:

FY #42 Pundurs

Owner Francis Pundurs
Collected by Reinis Pļaviņš
Place Briežuciems
Kveik N
Can be dried N
Harvest bottom
Fermentation time 72 hours
Strains 2
Wort boiled N
Preservation In a jar

Provenance: He inherited it from his father, but it went bad a few years ago, so he had to get new from his neighbours. They also got from him, so it could be the same one. Or maybe his neighbours started using lab yeast, in which case it's not a farmhouse yeast at all. Nobody knows for sure yet.

FY #43 Opshaug

Owner Harald Opshaug
Collected by Lars Marius Garshol
Place Strandadalen
NCYC 4285
Pitch 23.5°C
Attenuation 83 %
Kveik Y
Can be dried Y
Harvest top
Fermentation time 48 hours
Bacteria N
Species Saccharomyces cerevisiae
Also known as WLP 518 Opshaug Farmhouse Yeast
Wort boiled Y
Preservation Dried flakes

Provenance: He got it from Oddmund Teigen, in the Stranda valley toward Hellesylt in the mid-90s. He doesn't know where Teigen got it from.

Documentation:

FY #44 Jordal

Owner Hallvor Måge
Collected by Bjarte Håland
Place Jordal
Pitch 37.0°C
Can be dried Y
Harvest either
Fermentation time 96 hours
Time to harvest 96 hours
Species Saccharomyces cerevisiae
Strains 4
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Preservation Dried on paper

Provenance: A home brewer drove from farm to farm, knocking on doors. At one of the farms they gave him this. They had beer, too. The farm had the kveik from Hallvor Måge, who says he got the kveik from his own father, Martin Måge, in the late 1970s. His father once told him it originally came from Jordal in Odda.

FY #45 Kolnasāta

Owner Dainis Rakstiņš
Collected by Reinis Pļaviņš
Place Bērzpils
Phenolic N
Kveik N
Species Saccharomyces cerevisiae
Strains 4
Wort boiled N

Provenance: He says he got it from an old brewer in the same village 20 years ago.

Notes: He specifically requested that anyone selling the yeast call it by the name Kolnasāta, the name of the farm where he lives.

FY #46 Drąseikiai

Owner Vytautas ????
Collected by Simonas Gutautas
Place Drąseikiai
Pitch 32.5°C
Phenolic N
Kveik N
Species Saccharomyces cerevisiae
Strains 5

Provenance: Shared between a number of brewers in Biržai. Most details missing, because the brewers are suspicious of outsiders. More to come.

FY #47 Folkestad

Owner Hans Folkestad
Collected by Marius Folkestad
Place Nordfjordeid

Provenance: His father, Hans Folkestand, got kveik both from Stranda, probably Stein Langlo, and also from Tore Nord in Nordfjordeid. The two kveiks were mixed, and this made a very good beer. So they kept using the mix, and even sent it back to Stranda.

FY #48 Hovden

Owner Dagfinn Hovden
Collected by Thor Bjørkedal Humberset
Place Stranda
NCYC 4362
Pitch 27.5°C
Harvest top
Species Saccharomyces cerevisiae
Strains 3
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled Y
Preservation Dried flakes in cellar

Provenance: Dagfinn Hovden got the yeast from Stein Langlo in Stranda in the 1990s. It could be the same as #3, but Langlo had more than one kveik.

WY #49 Trellevik

Owner Erlend Trellevik
Collected by Lars Marius Garshol
Place Trellevik
Strains 2

Provenance: Erlend Trellevik and his friends harvested this yeast from the air in an old farm building in Trellevik. It's a wild Norwegian yeast and not a farmhouse yeast.

WY #50 Hummelsund

Owner Erlend Trellevik
Collected by Lars Marius Garshol
Place Hummelsund
Strains 2

Provenance: Erlend Trellevik and his friends harvested this yeast from the air in an old farm building in Hummelsund. It's a wild Norwegian yeast and not a farmhouse yeast.

FY #51 ???

Owner Svein Grøvnes
Collected by Geir Almås
Place Vefsn
Pitch 36.5°C
Harvest top
Fermentation time 60 hours
Strains 3

Provenance: Svein Grøvnes got this yeast from Ragnvald Tverå in Mosjøen in 1997. It has been used to brew an extract beer ever since. Tverå is said to have gotten the yeast from somewhere in western Norway in the 1950s, but the details are not known yet.

WY #52 Hjørdis

Owner Marit Kolby Zinöcker
Collected by Haakon Folde
Place Oslo
Strains 3

Taste: According to Folde: fruity, mostly apples and grapes, some acidity.

Provenance: A sourdough culture originally started from ecological flour by Zinöcker in 2015. She has been sharing it with others, and Folde got it in 2017. He's brewed beer with it since.

Documentation:

FY #53 Vinje

Owner Lars Henning Vinje
Collected by Lars Henning Vinje
Place Stordal
Pitch 27.5°C
Harvest top
Time to harvest 24 hours
Bacteria Y
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes in cellar

Provenance: It comes from the farm Vinje in Stordal, where his grandfather Lars Vinje brewed with it. His father Johan Vinje inherited it and brewed with it. Johan dried it in 1991, and Lars Henning revived in 2018. He thinks it was kept separate from the other kveiks from Stordal, and that this is a separate kveik.

FY #54 Mårem

Owner Henry Gunleiksrud
Collected by Ulf Hope
Place Atrå
Pitch 30.0°C
Harvest top
Bacteria Y
Strains 4
Preservation Dried

Provenance: The yeast comes from the farm Røysland, where Marit Røysland has been brewing with it. Her yeast went bad four years ago (2014?), so she got new yeast from Henry Gunleiksrud on the farm Mårem. Henry got the yeast from his grandmother Gro Gunleiksrud on the same farm, but where she got it is not clear. She may have brought it from Lisland, the farm where she grew up, or it may come from Gudrun Gisholt.

FY #55 Vabalninkas

Owner ??
Collected by Simonas Gutautas
Place Vabalninkas
NCYC 4372
Pitch 30.0°C
Harvest bottom
Fermentation time 24 hours
Bacteria Y
Species Saccharomyces genus, unknown species
Strains 4

Provenance: Comes from an old brewer in Vabalninkas. Several brewers share the same yeast. The brewers did not wish to give their names.

FY #56 Pasvalys

Owner ??
Collected by Martynas Savickis
Place Pasvalys

Provenance: Comes from an old brewer in Liudvianvo, who moved there from Pasvalys, taking the yeast with him.

FY #57 Tinn X

Owner Jan Arne Skjold
Collected by Lars Marius Garshol
Place Tinn
Can be dried Y
Harvest top
Fermentation time 48 hours
Bacteria N
Strains 2
Permissions Research: Yes, Share with brewers: Yes

Provenance: Skjold inherited the yeast from his wife's uncle, Lars Maardalen. Lars Maardalen got the yeast in 1972, from his own father, Hans Mårdal. It has been used in Tinn, Telemark. The last decades it has been used to brew a sugar-based beer, but it probably comes from real farmhouse brewing prior to that.

WY #58 Brattland

Owner Halvard England
Collected by Lars Marius Garshol
Place Sogndal

Provenance: Halvard England made cider from apples from the orchard on his farm by just letting the juice ferment by itself. This yeast comes from that cider, so it's a wild yeast from the area.

FY #59 Ishlei

Owner Rimma Ivanovna
Collected by Lars Marius Garshol
Place Ishlei
NCYC 4391
Pitch 22.5°C
Phenolic Y
Harvest bottom
Fermentation time 120 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 2
Wort boiled N
Preservation Jar in cellar

Provenance: Rimma has had the culture for as long as she can remember. She learned to brew from her mother-in-law, and the culture may come from her, but she is not sure. She may have borrowed from a neighbour at some point.

FY #60 Djønno

Owner Rolf Tore Djønne
Collected by Lars Marius Garshol
Place Djønno
NCYC 4392
Pitch 40.0°C
Phenolic N
Harvest bottom
Fermentation time 60 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 2
Permissions Research: Yes
Wort boiled Y
Preservation Bottle

Provenance: Rolf Tore has the kveik from his father, Knut Djønne, who started using it on the farm Djønno in the mid-1980s. He got the kveik from the farm of Grimo (in the county of Ullensvang, Hardanger). Where the kveik came from before that is unknown.

WY #61 Opheim

Owner Rolf Tore Djønne
Collected by Lars Marius Garshol
Place Ulvik
NCYC 4393
Bacteria N
Species Saccharomyces cerevisiae
Strains 4
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes

Provenance: The yeast was collected from fermenting cider at the farm of Opheim. The cider was made by picking apples from Opheim, crushing them, and letting the juice ferment naturally. So this is a wild yeast from the farm of Opheim.

FY #62 Ørjasæter

Owner Leiv Øystein Ørjasæter
Collected by Jakob Torp Årset
Place Geiranger
Pitch 33.0°C
Attenuation 78 %
Harvest top
Fermentation time 48 hours
Time to harvest 48 hours
Bacteria N
Strains 4
Wort boiled N
Preservation Dried flakes

Provenance: He started brewing back in the 1960s, and at that time yeast was circulating among the locals. They shared with each other. He says he thinks this yeast is the one people used in Geiranger. He doesn't remember now the last time he got yeast from anyone else, but it's a long time ago.

FY #63 Nygård

Owner Idar Nygård
Collected by Lars Marius Garshol
Place Grodås
NCYC 4394
Pitch 31.0°C
Attenuation 75 %
Harvest either
Fermentation time 60 hours
Time to harvest 48 hours
Bacteria Y
Species Saccharomyces cerevisiae
Strains 3
Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
Wort boiled N
Preservation Dried flakes

Provenance: He took up brewing seriously in 1995 and mixed 3-4 different kveiks from different local brewers at that time. He's been reusing the kveik since then, and has never mixed in any other kveik since 2000.

FY #64 Løstegård

Owner Øyvind Løstegård
Collected by Lars Marius Garshol
Place Opheim, Ål
Pitch 36.0°C
Harvest top
Bacteria N
Strains 2
Wort boiled Y
Preservation Dried flakes

Provenance: Løstegård's wife did a project in 1997 to learn malting and brewing, from Torstein Jorde, and he learned with her. He's continued brewing since then, using yeast he got from Torstein Jorde in about 2003.

FY #65 Lunde

Owner Dag Lunde
Collected by Lars Marius Garshol
Place Viki, Voss
Pitch 40.0°C
Phenolic N
Kveik Y
Harvest bottom
Fermentation time 72 hours
Bacteria N
Strains 3
Wort boiled Y
Preservation Plastic bucket in refrigerator

Provenance: The kveik comes from his father, Anders Lunde. They brewed together until his father died in the early 1980s. He often exchanges yeast with Leiv Inge Rekve (#66).

FY #66 Rekve

Owner Leiv Inge Rekve
Collected by Lars Marius Garshol
Place Bulken, Voss
Pitch 40.0°C
Phenolic N
Kveik Y
Harvest bottom
Fermentation time 48 hours
Bacteria N
Strains 2
Permissions Research: Yes
Wort boiled Y
Preservation Plastic bucket in refrigerator

Provenance: He got the yeast from his uncle Johannes Apeltun, who lived at Veka in Dyrvedalen, some time before 1987. He shares kveik with Dag Lunde (#65) sometimes.

FY #67 Arnøy/Seim

Owner Gisle Seim
Collected by Lars Marius Garshol
Place Dyrvedalen
Pitch 40.0°C
Harvest bottom
Fermentation time 72 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 2
Permissions Research: Yes
Wort boiled Y
Preservation glass in refrigerator

Provenance: He inherited the yeast from his father-in-law in 1978 and has been using it since, without getting yeast from anyone else. His father-in-law was Johan Arnøy (so it might be related to #7). Arnøy got his kveik from his father Sigurd Arnøy, who reportedly got his in turn from the farm Røthe in Dyrvedalen.

Notes: He calls his kveik 'Arnøy/Seim Stolpaklatrarkveik 1920-2020'. 1920 is the year Sigurd Arnøy bought a farm in Dyrvedalen.

FY #68 Gasiūnas

Owner Vidutis Gasiūnas
Collected by Simonas Gutautas
Place Urboniškis
Pitch 30.0°C

Provenance: He got the yeast from his father. He was born in 1944.

Notes: Pitch rate 0.5l for 100 liters.

FY #69 Urke

Owner Oddmund Urke
Collected by Torgrim Sørset
Place Skodje
Pitch 28.0°C
Harvest top
Fermentation time 96 hours
Time to harvest 60 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 5
Permissions Research: Yes
Preservation frozen slurry

Provenance: He got the yeast from his neighbour, Milli Midtli, around 2010. Before that he used another yeast, but he's tried to keep them apart. Milli Midtli is dead, but her son Tormod Midtli still brews using the same culture, which he says he got in 1993. He's not quite sure who from, but it may have been Torbjørn Stavset.

FY #70 Straumgjerde

Owner John Birger Johansen
Collected by Lars Marius Garshol
Place Straumgjerde
Preservation frozen flakes

Provenance: In 1970 he got the yeast from the farm Aure in Sykkylven. The previous owner's last name was Aure.


Lars Marius Garshol, 2023-04-20