Sourvisiae Yeast from Lallemand Now in Stock

Lallemand has produced a new strain to support brewing sour beers. Sourvisiae has been engineered to produce lactic acid during fermentation. Sourvisiae does not produce other flavor compounds beyond the sour flavor of the lactic acid giving the beer a very clean sour taste. Other yeast strains used for sour beer such as Brettanomyces or lactic acid bacteria add flavor components. For example, WildBrew Philly Sour, also by Lallemand, which we have used successfully to brew Berliner Weisse and Gose style beers can add tropical fruit, red apple and banana flavors to the beer. Sourvisiae produces more lactic acid but the remaining flavor components are very neutral. This should allow the brewer to focus on flavors from the hops and the grain. If you want the sour and nothing but the sour from your yeast, consider giving it a try for you next sour ale.