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===Julius Simonaitis's yeast===
One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared with the neighbors since time immemorial. NCYC says the yeast consists of 5 different strains. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''. Technically, this culture is not considered to be "kveik" because it genetically falls outside of the kveik families and because it is POF+ (phenolic producing) <ref>Lars Marius Garshol. Private correspondence with Dan Pixley. 07/11/2018.</ref><ref>[http://www.garshol.priv.no/blog/images/kveik-family-tree.png Richard Preiss. Family tree diagram of kveik cultures (Simonaitis is called "Joniskelis" in the diagram). Retrieved 07/11/2018.]</ref>.
Julius pitches the yeast at 35C, and top-harvests it. He ferments 12-16 hours, depending on activity.
People trading this culture have reported that there are lactic acid bacteria present in the culture. It is not known if this lactic acid bacteria was present from the source, or if it was introduced during trading. Julius Simonaitis's beers are reported to not be sour, but he uses a lot of hops in his beer and his beer is reportedly fairly bitter. DeWayne Schaaf reported that the lactic acid bacteria present in the culture he was given produced a favorable acidity. Lars Garshol is waiting on lab results to see if the lactic acid bacteria were present in the original culture <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/?comment_id=1729414253753448&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Garshol, James Thor, and DeWayne Schaaf. Milk The Funk facebook group. 06/22/2017.]</ref>.