LALLEMAND Philly Sour Yeast 11g

The wide variety of selected natural yeasts reflects the biodiversity, and yet this opportunity is still underexploited despite a large number of species and subspecies (other than Saccharomyces cerevisiae) that can be involved in fermentation. After years of research, development, and in collaboration with the University of the Sciences (Philadelphia, USA), Lallemand Brewing is proud to introduce its first Non-Saccharomyces in the dry form: WildBrew Philly Sour. Isolated from nature by Dr Matthew Farber, director of USciences Brewing Science Program, and his research team, this yeast is able to produce both lactic acid and ethanol during primary fermentation.

Framed within the WildBrew Premium Series product line, Philly Sour was individually selected from nature for its performance and sensory characteristics among many other yeasts. This yeast was determined to be of the genus Lachancea; however, the species is defined as new and the use of the product in sour beer production is patent pending (N° PCT/US20 18/043 148).

In Lallemand ‘s Standard conditions wort at 20°C (68°C),
WilBrew Philly Sour exhibits:
Fermentation can be completed in less than 10 days.
High attenuation and High flocculation
Flavour notes of red apple, peach and honeydew melon; pleasant sourness
The optimal temperature range is 20-25°C (68-77°F)
Typical pH of 3,2-3,5 and titrable acidity of 0,1-0,4% lactic acid
(Higher levels will be achieved in worts that are higher in glucose)

WildBrew Philly Sour is a pure culture of Lachancea spp. It will produce sour beer in 7-10 days at 25°C. The acidity produced is described as smooth, elegant, and subtle. The resulting brew is highly balanced with flavour notes of red apple, peach and honeydew melon.

WildBrew Philly Sour is recommended at a pitch rate of 50-100g per 100L of wort, which is sufficient to achieve a minimum of 2.5-5 million viable cells/mL. WildBrew Philly Sour is available in 500g and 11g sachets.