Lallemand | WildBrew™ Helveticus Pitch | Dry Souring Bacteria

• 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.