WildBrew Helveticus Pitch™
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.
Quick facts
Strain | Lactobacillus helveticus |
---|---|
Beer styles | Kettle Sours |
Temperature range | 38 - 45°C (100 - 113°F) |
Aroma | Strong citrus, tangy, intense sour |
Inoculation rate | 10g/hL |
pH range | 3.0 - 3.5 |
Hop tolerance | Alpha acid: 4 ppm (IBU); Beta acid: 4 ppm |