Sourvisiae Sour Dry Yeast - Mascoma/Lallemand

Sourvisiae® is an ale strain (saccharomyces cerevisiae) of genetically modified yeast (GMO), capable of producing lactic acid during fermentation to offer the brewer an easy, reproducible, and monoculture product for the production of sour beer.

Sourvisiae® contains a single genetic modification, a lactic dehydrogenase gene, which comes from a food microorganism. The yeast can thus produce high levels of lactic acid, the main component responsible for the sour flavor of beers. Sourvisiae® yeast allows the brewer to ferment and acidify their beer in a single step: this reduces the risks of cross-contamination, costs, total processing time, and ultimately results in a uniform product. Brewing is done without any modification. Sourvisiae® appears as a conventional yeast and ferments within a normal fermentation time. Sourvisiae® does not produce other compounds associated with brettanomyces, lachancea, or lactic bacteria. The acidification is therefore cleaner and more reproducible, and the fermentation much shorter.

Strain: Bioengineered (GMO) Saccharomyces cerevisiae
Attenuation: 76-82%
Flocculation : High
Ideal fermentation temperature: 15 - 22°C (59 - 72°F)
Alcohol tolerance: 12.0%
Pitching rate: 50 - 100g/hL