I have the 65L...so a guy on here was posting about Lithuanian beers and it caught my interest because my great-grandparents are from there. So I went down the rabbit hole doing research and seeing what I could find.
I wouldn't necessarily call it directly a Lithuanian Farmhouse Ale because I'm not going to be using local hops or pulling the mash and baking it in an oven until caramelized and brown and adding it back to the mash...but I will be using traditional malt and
this yeast with some noble hops and see what I get.
From what I've read they have a long and deep brewing history there...they brew the standard things as well pilsners, pale ales, etc. The main reason for doing it besides experimentation is to feel a little connection to the old country...I would love to visit one day but since we're in a pandemic and I have three small children I'll take the beer fermented with the yeast of the old country instead.