$6.99

Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae capable of producing lactic acid in addition to alcohol during fermentation. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid when used as a pure culture, or lower levels when blended with another brewing yeast strain.

Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs and cutting total process time. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more consistent and reproducible souring process.

Sourvisiae produces a very acidic beer, with final pH of about 3.0 in beer and a lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days.

Species: Saccharomyces cerevisiae

Attenuation: Medium – High (76% – 82%)
Flocculation: High
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 59°F – 72°F
Flavor & Aroma Profile: Tangy, Sour, Slightly Fruity

Use:
Brew as normal and inoculate Sourvisiae® into cooled wort just as you would for a standard beer fermentation.

Note: Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast.

Styles:
Sour Ales

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