Lactic acid yeast

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.

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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:

• Blend of two Lachancea yeast cultures from The Yeast Bay.

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

• https://www.homebrewtalk.com/threads/any-lallemand-philly-sour-feedback-or-experience-to-share.682096/