Lactic acid yeast
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Lactic acid production is not limited to bacteria. A variety of yeast genera are capable of producing lactic acid as a portion of their fermentation products (in addition to ethanol). These yeasts can be used to make sour beer.
As of July 2020, there are only two strains commercially available:
- Philly Sour is a unique species of Lachancea that produces fruity notes and a mild acidity.
- It is available from Label Peelers in a home-brew-sized quantity
- Sourvisiae from Lallemand is a Saccharomyces strain bioengineered to produce lactic acid.
We generally recommend using a modern souring method using bacteria since it offers much more flexibility, however these cultures can certainly make some good beer.
In development:
See also
Milk the Funk covers many aspects of "non-conventional" yeasts:
- Non-conventional Yeasts and Bacteria on the MTF wiki
- Milk the Funk podcast discussion with Justin Amaral and Matt Bochman