Based on this analysis, it looks like there is a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases. However, this is not true for Arset and Ebbegarden, where the trends are less clear. So this tells us that there is not a one-size-fits-all rule for kveik pitch rate and aroma production.
Factoring in fermentation rate, fermentation specs and aroma production, we think that 7 million cells / mL strikes a good balance between the low and high pitch rate, but that the sweet spot could be somewhere between the two. We have done collaboration brews with partner breweries at around the 3 million cell / mL rate with good results and minimal impact on fermentation kinetics.