{"product_id":"lallemand-sourvisiae","title":"Lallemand Sourvisiae","description":"\u003ch2\u003eLalBrew Sourvisiae® For Souring During Primary Fermentation\u003c\/h2\u003e\n\u003cp\u003eSourvisiae® is a bioengineered (GMO) strain of \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e 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 \u003cem\u003eBrettanomyces\u003c\/em\u003e, or lactic acid bacteria. Sourvisiae® is safe, non-hazardous, and Generally Recognized as Safe (GRAS) by the US FDA.\u003c\/p\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cp\u003eTangy, intensely sour, and slightly fruity — clean lactic sourness without the off-flavor risk of traditional souring methods.\u003c\/p\u003e\n\u003ch3\u003eKey Specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Sour Ales\u003c\/li\u003e\n\u003cli\u003eFermentation temp: 59–72°F (15–22°C)\u003c\/li\u003e\n\u003cli\u003eAttenuation: 76–82%\u003c\/li\u003e\n\u003cli\u003eFlocculation: High\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: Up to 12% ABV\u003c\/li\u003e\n\u003cli\u003eFinal pH: 3.0–3.2\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Down the Hall Homebrew","offers":[{"title":"Default Title","offer_id":48385423409305,"sku":"5563","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0317\/5055\/3738\/files\/Sourvisiae.jpg?v=1785551951","url":"https:\/\/downthehallhomebrew.com\/products\/lallemand-sourvisiae","provider":"Down the Hall Homebrew","version":"1.0","type":"link"}