WildBrew Sour Pitch™

Description

Lallemand WildBrew Sour Pitch is ready-to-use, high-purity lactic acid bacteria (Lactiplantibacillus plantarum) for sour beer production. Operating at 30-40°C (86-104°F), it achieves fast pH drop completing within 2 days, typically 24-36 hours. Produces clean, balanced citrus flavor profile with high lactic acid versus lower acetic acid production. Aroma and flavor is citrus and tangy with hint of fruit. pH range 3.2-3.5. Hop tolerance: Alpha acid 4ppm, Beta acid 8ppm. Pitch rate 2g per 5 gallons (0.1g/L). Powerful, safe, easy bacteria handling for kettle souring and other techniques. Ideal for Berliner Weisse, Gose, lambic-style, American Wild, Sour IPA. Delivers unmatched consistency, effortless application, assured performance, unparalleled purity. Not a yeast—bacteria for controlled souring.