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Beer Yeast, Starters & Nutrients

Lallemand | WildBrew™ Helveticus Pitch | Dry Souring Bacteria

    Description

    • WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
    • Produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles
    • Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
    • Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next

    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 unhopped 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.

    Beer Styles: Sours
    Inoculation Rate: 1g/10L or 10g/hL
    Aroma: Strong citrus, tangy, intense sour
    Fermentation Range: 100-113°F
    pH Range: 3.0 - 3.5
    Hop Tolerance: 4 ppm iso-alpha acid / 4 ppm beta acid

    *See the technical data sheet below for information on rehydration, usage and storage.

    Lallemand | WildBrew™ Helveticus Pitch | Dry Souring Bacteria

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      SKU: DY53B

      $174.99

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        Description

        • WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
        • Produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles
        • Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
        • Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next

        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 unhopped 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.

        Beer Styles: Sours
        Inoculation Rate: 1g/10L or 10g/hL
        Aroma: Strong citrus, tangy, intense sour
        Fermentation Range: 100-113°F
        pH Range: 3.0 - 3.5
        Hop Tolerance: 4 ppm iso-alpha acid / 4 ppm beta acid

        *See the technical data sheet below for information on rehydration, usage and storage.

        Documents
        SDS_WildBrew Helveticus Pitch_Rev.1_10-2019 (ENG)
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        Shipping Weight: 3.2 lb

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