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	142
Berliner Weisse	93
Gose	52
Fruit Beer	46
Fruit Lambic	31
American Wheat Beer	30
Specialty Fruit Beer	28
Mixed-Fermentation Sour Beer	25
Mixed-Style Beer	17
Specialty IPA: New England IPA	16
Experimental Beer	13
Weissbier	13
Saison	13
Gueuze	12
American IPA	10
Lichtenhainer	7
Blonde Ale	6
Flanders Red Ale	4
Fruit Lambic	4
Wild Specialty Beer	4
International Pale Lager	3
Lambic	3
Clone Beer	3
Straight (Unblended) Lambic	3
Light American Lager	2
Common Cider	2
Brett Beer	2
Specialty Wood-Aged Beer	2
Fruit Cider	2
Gueuze	2
Fruit and Spice Beer	2
American IPA	2
American Pale Ale	2
American Brown Ale	2
American Pale Ale	2
Double IPA	2
Flanders Red Ale	2
Oud Bruin	1
Kölsch	1
Belgian Specialty Ale	1
Classic American Pilsner	1
Sweet Stout	1
Specialty IPA: White IPA	1
Cream Ale	1
Spice, Herb, or Vegetable Beer	1
German Leichtbier	1
Imperial IPA	1
Bière de Garde	1
Alternative Grain Beer	1
Flanders Brown Ale/Oud Bruin	1