Description
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WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step
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A great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit
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This strain is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA
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Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs
Aroma: Sour, red apple, stone fruit, peach
Attenuation: High
Fermentation Range: 68-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
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