Development of method and process for production of original Kveik

Offentlig prosjektsammendrag

Kveik Yeastery (KY) is a start-up company with a goal to commercialize and sell the original so-called kveik cultures for beer brewing. Kveik are traditional brewing yeast cultures, preserved for generations on small Norwegian Farms as mixed cultures. Kveik is already known for being unique for some important properties in brewing, e.g. fast fermentation times and a wide spectrum of flavour formation. However, more research is needed on the properties of the kveik cultures for brewing, their robustness in industrial production and stability in terms of composition and performance. In addition, due to some of their unique properties, kveik cultures may have large potential for other uses. With the OriginalKveik project, KY wants to build up a knowledge bank about the cultures, which they now have available, where brewing properties and sensory properties regarding beer production will be central. KY will work with Austmann, a well-known Norwegian craft brewery, and Nofima, a research institute with large capabilities in food analysis, such as sensory, chemical and microbiological analysis as well as molecular microbiology technology (e.g. genomics). Beer brewed with kveik will be thoroughly analyzed for sensory and chemical properties. The stability of the mixed cultures after cylcles of production and drying will be assessed with DNAbased methods (metagenomics) and by performance in beer brewing, measured as chemical profile, if needed validated with sensory analysis. In co-operation with other partners (Eik&Tid; Det Norske Brenneri; Åpent Bakeri; HINN), kveik will also be investigated for other potential uses.