WildBrew™ Philly sour

Sour, Red Apple, Stone Fruit, Peach

Overview

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University ofWildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University ofthe 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 simplefermentation 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 fortraditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Alesand its resistance to hops make it perfect for Sour IPA’s.

QUICK FACTS

Beer Styles
Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
Attenuaion
High
Fermentation Range
20°C (68°F) to 25°C (77°F)
Flocculation
High
Alcohol Tolerance
9% ABV
Pitching Rate
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL

MICROBIOLOGICAL PROPERTIES

Percent solids
93% - 96%
Viability
≥ 1 x 109 CFU per gram of dry yeast
Wild 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 1x 106 yeast cells

Aroma Evaluation

Tropical
Banana
Green Apple
Clove
Acid
Pepper
Alchololic
Neutral
Red Apple

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

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