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	127
Berliner Weisse	82
Fruit Beer	48
Gose	45
American Wheat Beer	30
Fruit Lambic	27
Specialty Fruit Beer	25
Mixed-Fermentation Sour Beer	22
Mixed-Style Beer	17
Experimental Beer	12
Weissbier	12
Specialty IPA: New England IPA	12
Saison	12
Gueuze	12
American IPA	10
Lichtenhainer	7
Blonde Ale	5
Flanders Red Ale	4
Fruit Lambic	4
Wild Specialty Beer	4
Straight (Unblended) Lambic	3
Clone Beer	3
International Pale Lager	3
Lambic	3
American Pale Ale	2
Flanders Red Ale	2
Specialty Wood-Aged Beer	2
American Brown Ale	2
American IPA	2
Gueuze	2
Fruit Cider	2
Light American Lager	2
Double IPA	2
Specialty IPA: White IPA	1
Oud Bruin	1
Cream Ale	1
Spice, Herb, or Vegetable Beer	1
German Leichtbier	1
Imperial IPA	1
Bière de Garde	1
Flanders Brown Ale/Oud Bruin	1
Brett Beer	1
Common Cider	1
Kölsch	1
American Pale Ale	1
Belgian Specialty Ale	1
Alternative Grain Beer	1
Sweet Stout	1
Classic American Pilsner	1