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.
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.
Fermentation Temp Range
30 - 40°C (86 - 104°F)
pH Tolerance Range
3.2 - 3.5
Alpha acid: 4ppm (IBU) Beta acid: 8 ppm
Classified as Lactiplantibacillus plantarum, a facultative hetero-fermentative strain.
< 10² CFU/g
Absent in 1g
Absent in 1g
Absent in 25g
In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch™ is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.
In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:
Fast pH drop that can be completed within 1-2 days.
High lactic acid and low acetic acid production.
Aroma and avor 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 - 40°C (86 - 104°F).
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
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