Wildbrew Helveticus Pitch

Strong Citrus, Tangy, Intense Sour

Overview

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.

WildBrew™ Helveticus Pitch produces an intense and sharp 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™ Helveticus Pitch is capable of delivering consistent results for brewers.

Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.

Quick Facts

Beer Styles
Sours
Fermentation Range
38°C - 45°C (100°F - 113°F)
PH Range
3.0 - 3.5
Hop Tolerance
In lab tests, growth was inhibited at: 4ppm iso-alpha acid and 4ppm beta acid
Inoculation Rate
10g/hL

Microbiological Properties

Viable Bacteria
> 1010 CFU/g
Dry Matter
> 92%
Moulds
< 103 CFU/g
Coliform
< 102 CFU/g
Yeast
< 103 CFU/g
Acetic Bacteria
< 104 CFU/g

Aroma Evaluation

Citrusy
Fruity
Floral
Herbal
Spicy
Resinous
Sugary
Other

Rated by the smell of raw products on a scale of 0-5

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