Launch of lactic-acid producing yeast – Sourvisiae®

Mascoma and Lallemand Brewing are pleased to announce the launch of the first dry bioengineered yeast for brewing. After years of research and testing, we are thrilled to make this yeast available to craft brewers willing to experiment and provide a combination of both efficiency and flavor to their brews. Lallemand Brewing is at the forefront of innovation with full label transparency on their products; they wish to provide exciting tools to breweries to push boundaries and increase the quality of craft beers around the world in association with their team of experts. Mascoma (a company of Lallemand) is a leader in research and development of new industrial biotechnology products; their expertise in yeast improvement is highly recognized, most predominantly in the bioethanol field.

Sourvisiae® is a Saccharomyces cerevisiae yeast that produces alcohol and lactic acid simultaneously in less than 5 days with no off flavors and no biogenic amines production. These features save precious time during the brewing process by avoiding any other souring step (in the kettle or in barrels) and make it extremely safe and easy to clean as bacteria are not introduced in the brewery. The level of acidity produced by Sourvisiae® is easily controlled either by blending the yeast with another strain or alternatively by blending the final beer.

We have performed extensive trials with Sourvisiae® both internally and externally across the United States of America. The advantages of Sourvisiae® were easily recognizable and accepted by brewers, a fact which makes us confident that we are offering an innovative product for the next generation of sour beverages. Sourvisiae® represents the first product in a line of bioengineered yeasts that will bring exciting new flavors and opportunities to the brewing industry.

This product is only available in the United States, for more information or to buy it, visit the product page