Sourvisiae Lactic-Producing Yeast (500g)

Item No.1844606-MB
Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydr
Price $224
price per Each
excl. tax
In stock
Each

Description

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

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, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. 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 reproducible souring process, with much shorter fermentation times.

Specifications

Attenuation
76-82%
Fermentation Temp Range
15 - 22°C (59 - 72°F)
Flocculation
High
Alcohol Tolerance
12% ABV
Pitch Rate
50-100 g/hL
Species
Bioengineered (GMO) Saccharomyces cerevisiae

Reviews (1)

  • From Cabarrus Brewing

    We have been using the Sourvisiae which is great for good clean lactic acid. It easier to get a higher level of acidity than if you were using a kettle sour. We also have Philly Sour that we haven’t used yet, I’m excited to try it.

Sourvisiae Lactic-Producing Yeast (500g)

Item No.1844606-MB
Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydr
Price $224
price per Each
excl. tax
In stock
Each

Description

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

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, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. 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 reproducible souring process, with much shorter fermentation times.

Specifications

Attenuation
76-82%
Fermentation Temp Range
15 - 22°C (59 - 72°F)
Flocculation
High
Alcohol Tolerance
12% ABV
Pitch Rate
50-100 g/hL
Species
Bioengineered (GMO) Saccharomyces cerevisiae

Reviews (1)

  • From Cabarrus Brewing

    We have been using the Sourvisiae which is great for good clean lactic acid. It easier to get a higher level of acidity than if you were using a kettle sour. We also have Philly Sour that we haven’t used yet, I’m excited to try it.