LALBREW SOURVISIAE®

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® is safe, non-hazardous and Generally Recognized as Safe (GRAS) by the US Food and Drug Administration.

For more information about using LalBrew Sourvisiae®, visit our data sheet.