WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by 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 Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

MICROBIOLOGICAL PROPERTIES

WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.

Typical Analysis of Philly Sour Yeast:

• Percent solids 93% – 96%
• Viability ≥ 1 x 109 CFU per gram of dry yeast
• Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
• STA1 gene Pure strain is STA1 negative
• Contamination is undetectable by PCR test
• Bacteria <1 per 1 x 106 yeast cells
• Killer factor Negative

Finished product is released to the market only after passing a rigorous series of tests

*See specifications sheet for details

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

• Fermentation that can be completed in 10 days.
• High attenuation and High flocculation.
• Aroma and flavor is sour, red apple and stone fruit, notably peach.
• The optimal temperature range for WildBrew™ Philly Sour yeast when producing
• traditional styles is 20°C(68°F) to 25°C(77°F)
• This strain is POF Negative
• In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of
• 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that
• are higher in glucose.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.