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.
- Yeast Strain: Saccharomyces cerevisiae
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.
