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	66
Berliner Weisse	38
American Wheat Beer	21
Fruit Beer	20
Gose	19
Mixed-Style Beer	17
Fruit Lambic	15
Specialty Fruit Beer	13
Mixed-Fermentation Sour Beer	7
Gueuze	7
Weissbier	6
American IPA	6
Experimental Beer	6
Specialty IPA: New England IPA	4
Blonde Ale	4
Lichtenhainer	3
Wild Specialty Beer	2
Saison	2
Double IPA	2
American Brown Ale	2
Lambic	1
Flanders Red Ale	1
Sweet Stout	1
Straight (Unblended) Lambic	1
American Pale Ale	1
American IPA	1
Alternative Grain Beer	1
American Pale Ale	1