May 25, 2023 - Sour beer has become increasingly popular among craft beer enthusiasts, but brewing this style of beer can be challenging. Here, we will explore five essential tips for making sour beer at home. Whether you are an advanced homebrewer or a… Read more

Apr 26, 2023 - With every new product, we inevitably get many questions about how the strain works and how to optimize its performance. This is especially true for our sour strains from the WildBrew® Series and the Sourvisiae®* from Mascoma. We love hearing… Read more

Apr 26, 2023 - The use of bacteria in the brewing of sour beers throughout history is well documented. This natural biological acidification contributes to both quality and sensory perception, but pH and total acidity are not the only parameters to be taken into… Read more

Apr 26, 2023 - Both WildBrew Helveticus Pitch™ and WildBrew Sour Pitch™ were carefully selected for their high quality of lactic acid production as well as their ability to be used safely in a brewery environment (for example, their low level of hop tolerance),… Read more

Oct 12, 2021 - Sour beers are characterized by the presence of a significant concentration of naturally occurring organic acids, a low pH (< 4.0), and refreshing flavor. Not by coincidence, these beers trend towards traditional styles reminiscent of the pre-microbiology era of brewing. Such styles include spontaneously fermented Lambic and Flanders ales, as well as kettle-soured styles such as the Berliner Weisse and Gose and are… Read more

May 6, 2021 -  Save the date: Friday 14th of May   8 AM Los Angeles (PST) / 10 AM New York City (EST)   Join Chaz Rice, senior scientist from Mascoma, and Molly Browning, Lallemand’s East Coast Technical Sales Rep, as we talk about… Read more

Apr 14, 2021 - Brewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour… Read more

Feb 16, 2021 - [Re]watch Dr. Matthew Farber from the University of the Sciences in Philly and Molly Browning from Lallemand Brewing as they discuss 5 things we have learned from brewers using the Philly Sour. Topics include proper fermentation temp, how additions such… Read more