YEAST - WILDBREW SOUR PITCH

WildBrew™ Sour Pitch Yeast

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

In Lallemand’s Standard Wort conditions, WildBrew™ Sour Pitch bacteria exhibits:

• Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
• High lactic acid versus lower acetic production.
• Aroma and flavor is citrus and tangy with a hint of fruit.
• 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)
• Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.