LalBrew Sourvisiae is a unique dried yeast developed by Lallemand Brewing that allows brewers to produce clean, consistent sour beers in a single fermentation. Unlike traditional souring methods that rely on bacteria, Sourvisiae is a primary fermentation yeast that produces both alcohol and lactic acid at the same time. The result is a bright, refreshing sour profile without the complexity, time, or cross contamination risks associated with Lactobacillus.

This yeast is ideal for modern sour beer styles where control, repeatability, and brewery friendly processes are essential. It produces a smooth, rounded acidity with subtle fruity esters, making it perfect for kettle sour alternatives, fruited sours, and session strength sour beers.

Key Characteristics

• Produces lactic acid and alcohol simultaneously

• Clean sourness with soft citrus and stone fruit notes

• No bacteria required

• Eliminates kettle souring steps

• Reduces contamination risk in shared equipment

Typical Beer Styles

• Berliner Weisse

• Gose

• Fruited sour ales

• Session sours

• Modern quick sours

Brewing Notes

LalBrew Sourvisiae ferments best at standard ale temperatures and can be treated much like a traditional ale yeast. Wort hopping levels should be kept low to moderate, as high IBUs can inhibit lactic acid production. This yeast is well suited for both homebrewing and commercial brewing environments where simplicity and consistency are priorities.

Package Size

• 10 g sachet

• Suitable for standard 20 to 23 L batches

LalBrew Sourvisiae is an excellent choice for brewers looking to produce high quality sour beers with less time, less equipment, and greater control over the final result.