WildBrew Sour Pitch™
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, American Wild, and Sour IPA.
Classified as a Lactoplantibacillus plantarum, a facultative hetero-fermentative strain.
- Viable bacteria > 1011 CFU/g
- Dry matter > 92%
- COLIFORM <102 CFU/g
- E.COLI – Absent in 1g
- Aureus – Absent in 1g
- Salmonella – Absent in 25g
- 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.
In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:
- Fast pH drop that can be completed within 1-2 days (typically within 24 to 36 hours).
- High lactic acid and low acetic production
- Aroma and flavor 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°C to 40°C (86°F to 104°F)
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
Please download our best practices guide for Kettle Souring with WildBrew™ Sour Pitch