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Lallemand - Sourvisiae ™ Yeast

Mascoma Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid. This main compound gives sour beers their flavor. Expect a final pH of 3.0-3.2

Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product.

The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a standard fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times. 

Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs
Aroma: Tangy, Sour, slightly fruity
Attenuation: Medium to High
Fermentation Range: 50-72°F
Flocculation: High
Alcohol Tolerance: 12% ABV