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![The Kveik Ring: Simonaitis + Lacto [HB]](http://cdn.shopify.com/s/files/1/0323/8825/1780/products/ESC-Icon-Kveik-Ring_22c2bd26-240c-4291-8933-e174175f434c_800x.png?v=1598885895){kind=icon}
The Kveik Ring: Simonaitis + Lacto [HB]
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.
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 sales@escarpmentlabs.com.
This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team