Lallemand WildBrew™ Philly Sour Lactic Acid Producing Dry Yeast

 

WildBrew Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation 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 and American Wild Ales, and its resistance to hops make it perfect for Sour IPA's.

BREWING PROPERTIES:

• AROMA: SOUR, RED APPLE, STONE FRUIT, PEACH
• FERMENTATION TEMPERATURE: 68-86°F
• APPARENT ATTENUATION: 74-82%
• FLOCCULATION: HIGH
• ALCOHOL TOLERANCE: 9%