Lallemand Sourvisiae Lactic-Producing Ale Yeast (500g)

Description

• For souring during primary fermentation
• Vigorous fermentation that can be completed in 4-7 days
• Medium to High Attenuation and High Flocculation
• Highly acidic and slightly fruity flavor and aroma
• Final pH of 3.0-3.2 and lactic acid concentrations of 8-15g/L

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, the main compound that gives sour beers their flavor. 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 normal 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.

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