Lallemand - Sourvisiae - Yeast

Type: Ales

Form: Dry

Flocculation: Medium

Laboratory: Lallemand

Attenuation: 85%

Alcohol Tolerance: High

Minimum Temperature: 50°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
Berliner Weisse	146
Berliner Weisse	95
Gose	53
Fruit Beer	47
American Wheat Beer	31
Fruit Lambic	31
Specialty Fruit Beer	29
Mixed-Fermentation Sour Beer	25
Specialty IPA: New England IPA	20
Mixed-Style Beer	18
Gueuze	13
Saison	13
Weissbier	13
American IPA	12
Experimental Beer	12
Lichtenhainer	7
Blonde Ale	6
Fruit Lambic	4
Gueuze	4
Flanders Red Ale	4
Lambic	4
Wild Specialty Beer	4
Flanders Red Ale	3
International Pale Lager	3
Fruit and Spice Beer	3
Straight (Unblended) Lambic	3
Clone Beer	3
American Pale Ale	2
Brett Beer	2
Common Cider	2
Light American Lager	2
Specialty Wood-Aged Beer	2
Fruit Cider	2
American Pale Ale	2
Double IPA	2
American IPA	2
American Brown Ale	2
Flanders Brown Ale/Oud Bruin	1
Bière de Garde	1
Imperial IPA	1
Saison	1
German Leichtbier	1
Spice, Herb, or Vegetable Beer	1
Cream Ale	1
Specialty IPA: White IPA	1
Kölsch	1
Oud Bruin	1
Belgian Specialty Ale	1
Sweet Stout	1
Alternative Grain Beer	1
Classic American Pilsner	1