Kveikshop Fall.jpg


our mission is to aid the 

preservation of Norwegian 

brewing traditions

and original

farmhouse cultures by sharing these unique yeasts with the world. 

Traditional Norwegian farmhouse brewing and yeast handling methods can be traced as far back as the 1620s. But it is most likely much older. However, much of our brewing tradition, and our once highly praised yeasts, were mostly abandoned when German brewing traditions were adopted in Norway in the 1820s. As commercial breweries opened across the country, farmhouse brewers stopped brewing their own beer in favour of the less labour intensive alternative. As luck would have it, some farmhouse brewers stood by their traditions, looked after their yeasts, and relentlessly maintained Norway's traditional brewing practices. We have them to thank for preserving the traditional Norwegian farmhouse yeasts, the Kveiks. 

    Not only was it customary for farmhouse brewers to trade and exchange kveik with friends and neighbours, historical accounts also note that travelling salesmen and brick and mortar shops played an important role in supplying brewers with kveik yeasts. Kveikshop purposes to bring that tradition into the 21st century and make these unique yeasts more readily available to brewing enthusiasts. 

   Luckily, recent years have seen a resurgence of interest in traditional Norwegian farmhouse brewing methods and kveik yeasts thanks to an array of dedicated homebrewers, brewing scientists, and beer enthusiasts. Single isolate kveik strains are now commercially available through many yeast labs. But sadly, it remains difficult for homebrewers to source the original culture kveiks. That is what we at Kveikshop wish to do something about!

Kveikshop Kveikring

When I first got into brewing with kveik, it was difficult to get a hold of original culture kveik yeasts. After having laboriously acquired a collection of kveiks over time from farmhouse brewers, breweries, and fellow homebrewers, I decided it was time to do something about this problem, and make kveik yeasts more readily available to the public. Thus, based on research I conducted during my MSc in Brewing & Distilling at Heriot-Watt University, Kveikshop was born.

     I hope you will have as much fun as I have brewing with these cultures and discovering the organoleptic properties they have to offer, and trust that you will nurture your cultures and share them with your fellow brewing enthusiasts. 

Didrik, Kveikshop Founder