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.
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).
- 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.
Following the launch of the new brewing yeast WildBrew™ Philly Sour, Lallemand have put together a list of frequently asked questions.
1.Is the Philly STA1 negative?
– Yes, the STA 1 gene is undetectable in WildBrew™ Philly Sour
2.Is this a « wild » yeast? What precaution should I use?
– Philly Sour is « wild » yeast in the sense it is a non-Saccharomyces yeast
– Slow growing and killer negative, tends to be out competed by other brewing strains.
– Treat according to best practice for handling wild yeast.
3.How can I control the level of lactic acid?
– Higher levels of glucose in the wort will lead to higher levels of lactic acid produced.
– Glucose can be added as an adjunct at rates up to 5%, or lower mash temperatures could be used to achieve higher levels of glucose.
– Co-pitching with small amounts of another brewing strain will reduce the amount of lactic acid produced due to competition for sugars (in the lab, 10% Nottingham cut the lactic acid level by about 50%)
4.Can I bottle condition using this strain?
– Philly Sour should not be used as the fermenting strain during bottle conditioning.
A dedicated bottle conditioning strain such as LalBrew CBC-1 should be used when bottle conditioning WildBrew™ Philly Sour fermentations.
5.What is the pH range and how much acid does it produce?
– Produce less lactic acid than lactic acid bacteria,
– pH: 3.2-3.5, titratable acidity of 0.1-0.4% lactic acid produced.
6.What flavor does it produce?
– More glucose – peach
– Maltier – red apple
7. Was the “Philly Sour” yeast patented by Lallemand?
– No, “WildBrew™ Philly Sour” is the result of a University of the Sciences in Philadelphia (USciences) research program. USciences has applied for a patent protecting a method of brewing Sour beer using a “unique” and specific strain of Lachancea (described as a new species).
– Lallemand has executed a license agreement with USciences which gives us the exclusive rights to commercialize “WildBrew™ Philly Sour” and distribute this unique yeast strain to brewers around the world.
8. Is WildBrew™ Philly Sour Unique?
– It is a novel yeast species (that has not been described yet).
– It is an innovative tool and approach to obtain a Sour beer.
– It is the first non-Saccharomyces yeast produced in dry form within the quality specifications for brewing.