Lallemand Sourvisiae Yeast
Lallemand Sourvisiae Yeast
Lallemand Sourvisiae Yeast

Lallemand Sourvisiae Yeast

$9.99
Lallemand Sourvisiae Yeast is an innovative dry sour ale yeast that produces both lactic acid and alcohol during primary fermentation. It simplifies sour beer production by eliminating the need for traditional kettle souring while delivering clean acidity and dependable fermentation.
  • Produces lactic acid and alcohol simultaneously.
  • Eliminates the need for kettle souring.
  • 10g packet treats up to 5 gallons of beer.
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Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F

Lallemand Sourvisiae Yeast is a dry sour ale yeast developed to produce both lactic acid and alcohol during primary fermentation. Unlike traditional souring methods, it allows brewers to create clean sour beers without a separate kettle souring step.

With a recommended fermentation temperature range of 59–72°F (15–22°C), high flocculation, apparent attenuation of 76–82%, and an alcohol tolerance of 12% ABV, this strain delivers consistent fermentation while producing balanced acidity throughout fermentation.

Each 10g packet is suitable for brewing batches up to 5 gallons and is intended for streamlined sour ale production.

Lallemand Sourvisiae Yeast is recommended for:

  • Sour Ale
  • Berliner Weisse
  • Gose
  • Contemporary Sour Beer
  • Fruited Sour Ale
  • Mixed Fermentation-Inspired Sour Beer

Yeast Format: Dry

Yeast Style: Sour Ale

Flocculation: High

Attenuation: 76–82%

Fermentation Temperature Range: 59–72°F (15–22°C)

Alcohol Tolerance: 12% ABV

Style Applications: Sour Ales

  • Pitch according to the manufacturer's instructions.
  • Ferment between 59–72°F (15–22°C).
  • Designed to produce both lactic acid and alcohol during primary fermentation.
  • Eliminates the need for traditional kettle souring.
  • One 10g packet is suitable for batches up to 5 gallons.

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Lallemand Sourvisiae Yeast
From $9.99

Frequently Asked Questions

Lallemand Sourvisiae Yeast produces both lactic acid and alcohol during primary fermentation, allowing brewers to produce sour beer without a separate kettle souring step.

It is designed primarily for brewing sour ales, including styles that benefit from clean, balanced acidity.

The recommended fermentation temperature range is 59–72°F (15–22°C).

Lallemand Sourvisiae Yeast provides an apparent attenuation of 76–82%.

This strain has an alcohol tolerance of 12% ABV.

Each 10g packet is designed for brewing up to 5 gallons of beer.


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