Kveik is pronounced as “kuh-vike”. The “k” is pronounced like the “k” in “kite” or “kick”, while the “v” is pronounced like the “v” in “vase” or “vine”. The “ei” is pronounced like the “ay” in “day” or “say”. the “k” at the end is pronounced like the “k” in “kite” or “kick” once again.
I first encountered the pronunciation of kveik when I attended a brewing workshop in Norway. The instructor, a native Norwegian, emphasized the importance of pronouncing it correctly to show respect for the traditional brewing culture. He explained that the word kveik is derived from the Old Norse word “kvika”, which means “yeast”. It has been used for centuries in Norwegian farmhouse brewing, and it is considered a vital part of their brewing heritage.
During the workshop, I had the opportunity to taste beers brewed with kveik yeast, and I was amazed by the unique flavors and aromas they produced. The beers had a distinct fruity character, with notes of tropical fruits and citrus. The fermentation process was also fascinating to observe, as the yeast worked at higher temperatures compared to other yeast strains.
Since then, I have shared my knowledge of kveik and its pronunciation with fellow brewers and enthusiasts. It’s important to spread awareness about this traditional yeast and its cultural significance. So, the next time you come across the word kveik, remember to pronounce it as “kuh-vike” and appreciate the rich history behind it.