Lallemand Wildbrew Sour Pitch 250g

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Lallemand Wildbrew Sour Pitch 250g

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Exciting new strain of bacteria for your brewery!

WildBrew™ Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew™ Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew™ Sour Pitch is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA.

Join this broad-reaching category and explore this mix of historic and sometimes uncharted territory - from time-honoured Belgian lambics and traditional kettle-soured German ales to the Wild West of strange and forward-pushing experimental sours. Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

This is the recommended souring procedure-


Standard conditions/process


Wort seperation

Boil Wort

2 - 5 minute boil. Pasteurise to prevent contamination.

Adjust Wort pH

Adjust wort pH to 4.2 - 4.5 by adding food grade lactic or phosphoric acid to help protect against unwanted microbes and promote head formation/retention.

C02 Purge

Flushing the wort with CO2 can help prevent aerobic contaminates.

Inoculate WildBrew Sour Pitch

Using a rate of 10g/hL inoculate wort with Wildbrew Sour Pitch.


Once inoculated in ideal conditions souring will be achieved in <24 hours but greater sensory complexion can be achieved at 48 hours. It is recommended to measure and assess the pH, TA and flavour throughout the souring process.

Boil Soured Wort

Once the soured wort is boiled and sterilised, it can be safely transferred to FV without risk of downstream contamination.

Ferment Wort

Transfer wort to FV and pith an appropriate brewing yeast and ferment in standard/recommended conditions