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 firstname.lastname@example.org.