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COVID-19:   Our delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). As we continue to serve you, your safety and the safety of our employees remains our top priority.

Bacteria for brewing
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WildBrew™ Helveticus Pitch

WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew™ Sour Pitch, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew™ Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhoped wort.

WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae® that can produce lactic acid and ethanol simultaneously.

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Classified as Lactobacillus helveticus, a facultative hetero-fermentative strain.

  • Viable bacteria > 1010 CFU/g
  • Dry matter > 92%
  • Coliform < 102 CFU/g
  • 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™ Helveticus 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™ Helveticus Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • Aroma and flavor is citrus and tangy with a hint of fruit.
  • The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).

Fermentation 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:

Sour Solutions: Bacteria Selection