The tag says: Kveik refers to cultures of yeast used in Norway to brew farmhouse ales; these yeasts are sometimes used for generations.
I just tagged a beer with “kveik”. It’s a hazy IIPA. I feel bad.
It’s not a pastry stout but I still feel bad. Should the kveik tag be kept for traditional ales (ie actual or reproductions of Norwegian farmhouse beers) , sours and saisons, or is it OK for anything that uses something gathered once from some farm in Norway - even if subsequently tamed and available to anyone in squeezy packs through the mail - to make any type of beer to use the tag?
Or maybe there should just be two tags.