Kveik - Simonaitis

Kveik - Simonaitis

11.00

One of the famed Kveik cultures, this one originating from Lithuania! Notes of orange zest, stone fruits, with a mid/low acidity level. This culture has Lactobacillus present so some souring will occur and may progress over long term aging however the bacteria are quite hop sensitive maxing out around 2-3 IBU if souring is desired.

Temp range - 65-105F   Attenuation - 70-83%

Vist http://www.garshol.priv.no/download/farmhouse/kveik.html#kv16 for more info.

Credit to: Lars Marius Garshol, Julius Simonaitis, Simonas Gutautas

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