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WildBrew™ Sour Pitch

WildBrew™ Sour Pitch

$25.00
$25.00 $25.00
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WildBrew Sour Pitch™ is a ready-to-use, high-performance, and 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.

Styles which can be brewed with WildBrew Sour Pitch™ include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Focus on your creativity and style and let WildBrew Sour Pitch™ do the rest.

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.

Brewing Properties

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.

 

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