ArticleFrontiers in microbiology2022
Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Genomic Evidence of Early-Diverging Domesticated Lineages in Norwegian Farmhouse Yeast.Genome biology and evolution · 2026Article
- Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.Current biology : CB · 2026Article
- Transcriptomic responses of kveik yeasts to heat and ethanol stress.FEMS yeast research · 2026Article
- Isolation and characterization of haploid heterothallic beer yeasts.Applied microbiology and biotechnology · 2025Article
- European farmhouse brewing yeasts form a distinct genetic group.Applied microbiology and biotechnology · 2024Article
- Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort.Foods (Basel, Switzerland) · 2024Article
- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges.Frontiers in bioengineering and biotechnology · 2022Article
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Authors and funding
7 authors.
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Abstract
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavor metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the "Beer 1" clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, their range of fermentation temperatures and corresponding fermentation efficiencies, remain uncharacterized. In addition, the characteristics responsible for their increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to their increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.
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