The Kveik Ring: Simonaitis + Lacto
In our continued effort to push the limits of the Kveik Ring program, here
we offer an exciting Lithuanian landrace yeast culture, offered both with
the resident Lactobacillus and without (as a pure culture).
The Kveik Ring: Simonaitis + Lacto can be used as a mixed culture for
no-hop sours, where it attenuates and acidifies to make quick turnaround,
clean sour beers. The ideal pitching temperature is 30-35ºC. Note that the Simonaitis strain can present as phenolic (POF+).
Originally released September 2020.
About The Kveik Ring: Each yeast released will be tested by us for basic parameters (attenuation, flocculation, simple flavour descriptors) but we will turn further yeast characterization into a collaborative process. Contact us with your feedback at firstname.lastname@example.org.