LalBrew Sourvisiae – Lactic-Producing Ale Yeast – 10 g
Brand: Lallemand
What It Is
LalBrew Sourvisiae is a bioengineered (GMO) Saccharomyces cerevisiae strain that produces lactic acid during primary fermentation. It lets you create clean, reproducible sour beers without lactic acid bacteria or extended souring steps, delivering tangy acidity with slightly fruity notes while fermenting on a normal ale timeline.
Why Brewers Love It
- One-step souring – lactic acid and alcohol production in the same fermentation.
- Clean and consistent – avoids Brett, Lachancea, or LAB-derived off-notes and simplifies sanitation.
- Style-flexible – ideal for Berliner Weisse, Gose, fruited sours, and quick-turn tart ales.
Flavor and Profile
Tangy and intensely sour with a slightly fruity character. Expect final beer pH about 3.0-3.2 and lactic acid in the 8-15 g/L range when used as a pure culture.
Specs
- Format: Dry yeast
- Packet weight: 10 g
- Apparent attenuation: 76-82 percent
- Fermentation temperature: 59-72 °F (15-22 °C)
- Alcohol tolerance: Up to 12 percent ABV
- Flocculation: High
- Pitch rate: 50-100 g/hL (target 2.5-5 million cells/mL)
Brew Tips
- Use as a sole strain for maximum acidity or blend with a neutral ale yeast to moderate tartness.
- Wort oxygenation and proper pitching support healthy acid and alcohol production.
- Target a low mash pH and simple grist for bright, crisp sour profiles; add fruit post-fermentation to layer complexity.
