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	168
Berliner Weisse	104
Gose	63
Fruit Beer	52
American Wheat Beer	37
Fruit Lambic	35
Specialty Fruit Beer	30
Mixed-Fermentation Sour Beer	28
Specialty IPA: New England IPA	21
Mixed-Style Beer	17
Gueuze	16
Saison	14
Weissbier	13
American IPA	13
Experimental Beer	12
Blonde Ale	11
Lichtenhainer	7
Gueuze	6
Wild Specialty Beer	5
Fruit Lambic	5
Flanders Red Ale	4
Lambic	4
American Pale Ale	4
American IPA	3
Flanders Red Ale	3
International Pale Lager	3
Straight (Unblended) Lambic	3
Fruit and Spice Beer	3
Clone Beer	3
American Pale Ale	2
Brett Beer	2
Common Cider	2
Light American Lager	2
Specialty Wood-Aged Beer	2
Flanders Brown Ale/Oud Bruin	2
Fruit Cider	2
Catharina Sour	2
Double IPA	2
American Brown Ale	2
Saison	1
Bière de Garde	1
Wheatwine	1
Imperial IPA	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
Alternative Grain Beer	1
Sweet Stout	1
Belgian Pale Ale	1
Classic American Pilsner	1