diff --git a/src/content/news/2026/kveik-yeast-genomes-reveal-a-thousand-year-brewing-heritage/index.mdx b/src/content/news/2026/kveik-yeast-genomes-reveal-a-thousand-year-brewing-heritage/index.mdx
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--- a/src/content/news/2026/kveik-yeast-genomes-reveal-a-thousand-year-brewing-heritage/index.mdx
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@@ -9,7 +9,7 @@ summary: "An international study supported by ELIXIR Norway has analysed 64 yeas
 tags: [genomic-data, open-science]
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-Farmhouse brewers in western Norway have kept a living yeast culture, called kveik, at home for centuries. They dry it and store it between brews, then repitch it for the next batch of beer and pass it down through generations. The obligation to brew is documented in the Older Gulating Law, one of Norway's oldest legal texts, written down in the Middle Ages. It likely continues a much older, pre-Christian tradition of brewing for the midwinter feast. A recent study in [Genome Biology and Evolution](https://academic.oup.com/gbe/article/18/9/evag220/8771788), carried out in an international collaboration supported by ELIXIR Norway, shows that this intangible cultural heritage has preserved its microbial key player in a unique way.
+Farmhouse brewers in western Norway have kept a living yeast culture, called kveik, at home for centuries. They dry it and store it between brews, then repitch it for the next batch of beer and pass it down through generations. The obligation to brew is documented in the Older Gulating Law, one of Norway's oldest legal texts, written down in the Middle Ages. It likely continues a much older, pre-Christian tradition of brewing for the midwinter feast. A recent study on kveik in [Genome Biology and Evolution](https://academic.oup.com/gbe/article/18/9/evag220/8771788) has been carried out in an international collaboration between [NIBIO](https://www.nibio.no/), [Vestnorsk Kulturakademi](https://www.kulturakademi.no/), the [University of Bergen](https://www.uib.no/), and the [University of Copenhagen](https://www.ku.dk/en) with substantial support from ELIXIR Norway. It shows that the intangible cultural heritage of farmhouse brewing has uniquely preserved its microbial key player.
 
 The researchers analysed 64 yeast samples from 25 traditional brewing cultures, chosen for their documented histories. Nearly all industrial brewing yeasts trace back to single-cell isolations made in laboratories since the 1880s. Kveik cultures are remarkably different: they have been passed down over generations by the families who inherited them, and their genomes reflect it. Genetic analyses show that kveik cultures descend from ancestral populations that date back at least 1,000 years.