Lallemand Sourvisiae

LalBrew Sourvisiae® For Souring During Primary Fermentation

Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae capable of producing lactic acid in addition to alcohol during fermentation. It contains a single genetic modification — a lactate dehydrogenase gene from a food microorganism — enabling the yeast to produce high levels of lactic acid as a pure culture, or lower levels when blended with another yeast strain. Ferment and sour your beer in one simple step, without cross-contamination risks from Brettanomyces, or lactic acid bacteria. Sourvisiae® is safe, non-hazardous, and Generally Recognized as Safe (GRAS) by the US FDA.

Flavor Profile

Tangy, intensely sour, and slightly fruity — clean lactic sourness without the off-flavor risk of traditional souring methods.

Key Specs

• Style: Sour Ales
• Fermentation temp: 59–72°F (15–22°C)
• Attenuation: 76–82%
• Flocculation: High
• Alcohol tolerance: Up to 12% ABV
• Final pH: 3.0–3.2