This culture is a single strain of Sacchromyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture (which originally containing multiple strains of Saccharomyces cerevisiae and Lactobacillus sp.) kindly provided by Julius Simonaitis via Lars Garshol (click here for Lars’ blog).
Across a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava), and produces distinct spicy/earthy/herbal undertones.
While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 95 ºF (35c) and a high alcohol tolerance (>10%).
Temperature: 75-95 ºF (24-35c)
AWARD WINNING RECIPES: