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Home
»
Yeasts
»
Lallemand - Sourvisiae
Lallemand - Sourvisiae
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
101
Berliner Weisse
64
Fruit Beer
40
Gose
33
American Wheat Beer
29
Fruit Lambic
22
Specialty Fruit Beer
18
Mixed-Style Beer
17
Mixed-Fermentation Sour Beer
14
Gueuze
11
Experimental Beer
11
Weissbier
10
Saison
10
American IPA
6
Lichtenhainer
6
Specialty IPA: New England IPA
6
Blonde Ale
5
International Pale Lager
3
Clone Beer
3
Straight (Unblended) Lambic
3
Flanders Red Ale
3
Double IPA
2
American Brown Ale
2
American IPA
2
Lambic
2
Light American Lager
2
Wild Specialty Beer
2
Flanders Red Ale
2
Fruit Cider
2
Gueuze
2
Fruit Lambic
2
Cream Ale
1
Oud Bruin
1
German Pils
1
Kölsch
1
Specialty IPA: White IPA
1
Brett Beer
1
Common Cider
1
Belgian Specialty Ale
1
Sweet Stout
1
Classic American Pilsner
1
Saison
1
American Pale Ale
1
Alternative Grain Beer
1
American Pale Ale
1
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