Kveik

“kveik yeasts are reportedly high-temperature tolerant, likely due to the traditional practice of pitching yeast into warm (>28°C) wort.”

kveik yeasts → tolerate → high temperatures

“kveik yeasts are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast.”

kveik yeasts → are → phenolic off flavor negative (POF-)

“kveik yeasts are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast.”

kveik yeasts → exhibit → high rate of fermentation

“kveik yeasts are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast.”

kveik yeasts → are → highly flocculant

“Phylogenetic analysis suggests that kveik yeasts form a distinct group among beer yeasts.”

kveik yeasts → form → a distinct group among beer yeasts