WildBrew™ Philly Sour is a unique species of Lachancea which produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
The first yeast in the WildBrew™ series, Philly is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. Key characteristics include high attenuation, high flocculation and good head retention.
WildBrew™ Philly was selected from nature by University of the Sciences in Philadelphia, PA (US Patent pending N° PCT/US20 18/043 148).
Berliner Weiss, Gose, American Lambic Style, American Wild Ales. Additionally, WildBrew™ Philly's resistance to hops make it perfect for Sour IPAs.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly exhibits:
- Fermentation that can be completed in 10 days.
- High attenuation and High flocculation.
- The optimal temperature range for WildBrew™ Philly yeast when producing traditional styles is 20-25°C (68-77°F)
- 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.
Flavor & Aroma
Sour, red apple and stone fruit, notably peach.