WildBrew™ Sour Pitch Lactic Acid Bacteria

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.

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SKU: WildBrew Sour Pitch™ Category:


Quick Facts

Beer Styles: Sours

Aroma: Citrus, tangy, sour

Fermentation Range: 86-104°F (30-40°C)

pH Range: 3.2-3.5

Hop Tolerance: In lab tests, growth was inhibited at 4ppm alpha acid and 8ppm beta acid

Inoculation Rate: 10g/hL

Microbiological Properties

WildBrew™ Sour Pitch is classified as Lactobacillus plantarum, a facultative hetero-fermentative strain.

  • Viable bacteria: > 1011 CFU/g
  • Dry matter: > 92%
  • Coliform: < 102 CFU/g
  • E. Coli:Absent in 1g
  • S. Aureus:Absent in 1g
  • Salmonella: Absent in 25g
  • Acedic bacteria: < 104 CFU/g
  • Molds: < 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.

Brewing Properties

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

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours). High lactic acid versus lower acetic production.
  • Aroma and flavor are citrus and tangy with a hint of fruit.
  • The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is 86°F (30°C) to 104°F (40°C).

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

If you have questions, please don’t hesitate to contact us.

Additional information

Weight N/A
Pack Size

250G, 5x10G


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