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 modifcation, 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 modifcations; 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.
| Brand | Lallemand |
| Alcohol Tolerance | 12% ABV |
| Attenuation | 76- 82% |
| Flocculation | High |
| Temperature Range | 59-72 F |