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Escarpment Laboratories Simonaitis + Lactobacillus

Escarpment Laboratories Simonaitis + Lactobacillus


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Simonaitis + Lactobacillus

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.

The Kveik Ring: Pure Simonaitis is a single strain of fruity S. cerevisiae which produces strong tropical fruit notes - the original brewer is named JULIUS Simonaitis after all! The flavour profile is rounded out with a background of baking spice.

Attenuation: 72-85%
Temperature Range: 25-35ºC


Add a Cool Yeast Shipper to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.