Bioengineered ale yeast strain capable of producing lactic acid during fermentation. Sourvisiae contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid during fermentation.

• Attenutation: Medium-High
• Flocculation: High
• Ideal Temperature: 50-72 F
• Alcohol Tolerance: 12%