Yeast
Sourvisiae — Lallemand
Lallemand
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Lallemand
- Product code
- Sourvisiae
- Form
- dry
- Type
- ale
- Attenuation
- 75–82 %
- Temperature
- 15–22 °C
- Flocculation
- high
- Alcohol tolerance
- 12 %
- STA1
- Negative
- Dosage
- 50–100 g/hL
Description
A bioengineered ale yeast carrying a single added lactate dehydrogenase gene, so it makes lactic acid and alcohol in one pass and sours a beer without ever introducing a bacterium. No acetic acid and none of the Brett or Lachancea side-flavors. Lallemand notes that apparent attenuation reads low because the lactic acid it forms is not alcohol. Being a GMO, it is not permitted everywhere — check before you brew.