https://goodbeer.solutions/en/ We craft with you Wed, 28 Jan 2026 10:30:29 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://goodbeer.solutions/wp-content/uploads/2024/07/cropped-favicon-32x32.png https://goodbeer.solutions/en/ 32 32 https://goodbeer.solutions/en/product/lallemand-wildbrew-philly-sour/ Wed, 31 Jan 2024 13:56:23 +0000 https://goodbeer.solutions/?post_type=product&p=1819 WildBrew Philly Sour™ by Lallemand stands as an exceptional Lachancea species, meticulously handpicked from the natural world by the esteemed University of the Sciences in Philadelphia, PA, USA, and currently holding patent-pending status under registration number PCT/US2018/043148. This groundbreaking yeast strain orchestrates a remarkable dual performance, yielding not only ethanol but also moderate levels of lactic acid in a single, streamlined fermentation process. Serving as the inaugural member of the WildBrew® series, WildBrew Philly Sour™ is a resounding choice for pioneering brewers seeking to craft sessionable sour beers imbued with a revitalizing acidity and subtle hints of stone fruit. Displaying impressive attenuation, formidable flocculation properties, and reliable head retention, WildBrew Philly Sour™ emerges as the quintessential yeast for a range of time-honored styles, including Berliner Weiss, Gose, American Lambic Style, American Wild Ales. Its remarkable resilience against the influence of hops positions it as an ideal candidate for crafting Sour IPAs.   When WildBrew Sour Pitch™ is introduced under optimal temperature and controlled conditions, it wields its transformative power to yield a clean, harmonious citrus flavor profile characteristic of both traditional and contemporary sour beer styles. This versatile bacterium offers a robust, secure, and straightforward approach to managing bacterial components for various beer souring methods, including the tried-and-true kettle souring process. Beyond its remarkable performance, WildBrew Sour Pitch™ consistently delivers results that brewers can rely upon. Beer styles that flourish under the influence of this bacterial wizardry encompass a wide spectrum, including but not limited to Berliner Weisse, Gose, lambic, American Wild, and Sour IPA.]]> Strain Lachancea spp. Beer styles Berliner Weiss, Gose, American Lambic, American Wild Ales Attenuation 74-82 Temperature range 20 – 30°C (68 – 86°F) Flocculation High Aroma Sour, Stone fruits, peach, apple Alc tolerance 9% Pitching rate 50 – 100g/hL ]]>