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  • WildBrew Helveticus - (250g)



    WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Helveticus Pitch™ produces an intense and sharp 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. Besides providing an outstanding performance, WildBrew Helveticus Pitch™ is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
    Technical Data Sheet


    Fermentation Temp Range Warm
    Temperature Range 38 - 45°C (100 - 113°F)
    pH Tolerance Range 3.0 - 3.5
    Species Lactobacillus helveticus
    Hop Tolerance

    Alpha acid: 4ppm (IBU)
    Beta acid: 4 ppm


    Microbiological Properties

    Classified as Lactobacillus helveticus, a homofermentative strain.

    Viable Bacteria

    >10¹⁰ CFU/g

    Dry Matter


    Coliform < 10² CFU/g
    Acetic Bacteria <10⁴ CFU/g
    Moulds <10³ CFU/g
    Yeast <10³ CFU/g

    In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Helveticus Pitch™ is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

    Brewing Properties

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

    • Fast pH drop that can be completed within 1-2 days.
    • High lactic acid and low acetic acid production.
    • Aroma and flavor is citrus and tangy with a hint of fruit.
    • The optimal temperature range for WildBrew Helveticus Pitch™ when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).

    Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.