Lallemand Wildbrew Sour Pitch (10g Sachet)


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SKU: 232798D Category:

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 flavor 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.


Classified as a Lactoplantibacillus plantarum, a facultative hetero-fermentative strain.

  • Viable bacteria > 1011 CFU/g
  • Dry matter > 92%
  • COLIFORM <102 CFU/g
  • E.COLI – Absent in 1g
  • Aureus – Absent in 1g
  • Salmonella – Absent in 25g
  • Acetic bacteria < 104 CFU/g
  • Moulds < 103 CFU/g
  • Yeast  < 103 CFU/g

In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch™ is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.


In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:

  • Fast pH drop that can be completed within 1-2 days (typically within 24 to 36 hours).
  • High lactic acid and low acetic production
  • Aroma and flavor is citrus and tangy with a hint of fruit.

The optimal temperature range for WildBrew Sour Pitch™ when producing sour beer styles is between 30°C to 40°C (86°F to 104°F)

Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

Weight 0.05 kg