Kveik / Landrace yeast is a collective term for a family of strains of brewing yeast that has been used in Norwegian and other European farmhouse brewing for generations.

Although kveik is a domesticated brewer's yeast, it differs from most modern brewer's yeast in several ways:

  • It can ferment at much higher temperatures without causing off-flavors. Ordinary brewer's yeast will usually produce off-flavors above 25DegC, but kveik can go as high as 43DegC without ill effects.
  • It completes fermentation of the beer faster than other yeasts, and the beer can be drunk earlier with less time to mature.
  • It can be dried and stored dry.
  • It produces other aromas, often reminiscent of tropical fruits. Chemically it produces more fatty esters than ordinary yeast.