Lallemand WildBrew Sour Pitch Bacteria

Item No. SOURPITCH
WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer
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Description

WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.

Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Sour Pitch yeast exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F)
  • This product has a recommended dosage rate of 10 g/hL.


Flavor & Aroma
Aroma and flavor is citrus and tangy with a hint of fruit.



Specifications
Maximum Temperature 40°C/104°F
Minimum Temperature 30°C/86°F
Species Lactobacillus plantarum
Beer Yeast Type Sour
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