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 Styles and American Wild
Ales, and its resistance to hops make it perfect for Sour IPA’s.
Type: Ale Yeast
Flocculation: High
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 77°F (25°C)
Alcohol Tolerance: 9% ABV