WildBrew Sour 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 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. Besides providing an outstanding performance, WildBrew Sour 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.
- 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).
- Aroma and flavor is citrus and tangy with a hint of fruit.
Classified as a Lactobacillus plantarum, a facultative hetero-fermentative strain.
- Viable bacteria > 1011 CFU/g
- Dry matter > 92%
- 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™ Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.
Understanding the needs of today’s brewers has led us to develop the LalBrew® and WildBrew™ premium brewing yeast and bacteria product lines. Delivering excellence in consistency, reliability and purity, these yeast and bacteria products empower brewers to exercise greater control over the fermentation process, expressing their creativity to brew beers with the desired aromatic and flavor qualities.
Lallemand Inc. Is a privately-owned Canadian corporation that researches, develops, produces and markets yeasts, bacteria and related products with the aim of reproducing, managing and optimizing natural fermentation processes in the agri-food industries.