Jul 8, 2020

Kettle souring allows brewers to produce quick sour beers. This best practice document provides recommended kettle sour procedures.

Jul 8, 2020

When choosing a bacteria strain for brewing sour beers it is important to consider characteristics such as temperature range, total lactic acid potential, bacteria classification, fermentation time, hop tolerance and flavor. This document highlights the main characteristics of our dried Lactobacillus strains to help you when choosing the bacteria that best suits your souring goals.
Both WildBrew™ Helveticus Pitch and WildBrew™ Sour Pitch deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.