Mascoma and Lallemand Brewing announced the launch of the first dry bioengineered yeast for brewing. After years of research and testing this yeast will be made available to craft brewers willing to experiment and provide a combination of both efficiency and flavor to their brews.
The announcement states that 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 can save precious time during the brewing process by avoiding any other souring step (in the kettle or in barrels) and make it safe and easy to clean as bacteria are not introduced in the brewery. The level of acidity produced by Sourvisiae® can be controlled either by blending the yeast with another strain or alternatively by blending the final beer.
Lallemand states they have performed extensive trials with Sourvisiae® both internally and externally across the United States of America. Sourvisiae® represents the first product in a line of bioengineered yeasts that can bring exciting new flavors and opportunities to the brewing industry.