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	121
Berliner Weisse	81
Fruit Beer	46
Gose	41
American Wheat Beer	29
Fruit Lambic	27
Specialty Fruit Beer	24
Mixed-Fermentation Sour Beer	20
Mixed-Style Beer	17
Experimental Beer	12
Saison	12
Gueuze	12
Weissbier	11
Specialty IPA: New England IPA	11
Lichtenhainer	7
American IPA	7
Blonde Ale	5
Fruit Lambic	4
Flanders Red Ale	4
International Pale Lager	3
Clone Beer	3
Straight (Unblended) Lambic	3
Lambic	3
Gueuze	2
Specialty Wood-Aged Beer	2
Light American Lager	2
Fruit Cider	2
Flanders Red Ale	2
American IPA	2
Wild Specialty Beer	2
Double IPA	2
American Pale Ale	2
American Brown Ale	2
Kölsch	1
Bière de Garde	1
Imperial IPA	1
German Leichtbier	1
Spice, Herb, or Vegetable Beer	1
Cream Ale	1
Specialty IPA: White IPA	1
Brett Beer	1
Common Cider	1
Classic American Pilsner	1
Oud Bruin	1
Belgian Specialty Ale	1
American Pale Ale	1
Alternative Grain Beer	1
American Amber Ale	1
Sweet Stout	1