Lallemand WildBrew Philly Sour Yeast 11g

Lallemand WildBrew Philly Sour Yeast 11g is a unique Lachancea strain that produces both lactic acid and alcohol during a single fermentation. This allows home brewers to create refreshing sour beers without a separate souring stage.

Selected from nature by the University of the Sciences in Philadelphia, USA, this strain produces refreshing acidity together with distinctive stone fruit character.

WildBrew Philly Sour Fermentation Characteristics

Unlike conventional brewing yeast, Philly Sour produces moderate amounts of lactic acid as well as ethanol during fermentation. This gives the finished beer its characteristic acidity while still completing alcoholic fermentation.

Its aroma and flavour profile includes sour character, red apple, stone fruit and peach. High flocculation helps the yeast settle after fermentation, while good head retention makes it well suited to a range of sour beer styles.

Yeast Type: Lachancea spp.
Aroma: Sour, red apple, stone fruit and peach
Attenuation: 74–82%
Flocculation: High
Fermentation Temperature: 20–30°C
Optimal Temperature: 25–30°C for traditional styles
Alcohol Tolerance: 9% ABV
Pitching Rate Below 14°P: 50–100g/hL
Pitching Rate Above 14°P: 100–150g/hL
Net Weight: 11g

Suitable Sour Beer Styles

This strain is designed for brewers wanting to produce refreshing and sessionable sour beers. Suitable styles include Berliner Weisse, Gose, Lambic-style beer and American Wild Ale.

Its resistance to hops also makes it particularly useful for Sour IPA. This allows brewers to combine refreshing acidity with modern hop aroma and flavour.

Fruit can also work particularly well with the natural sour and stone fruit character produced during fermentation.

Brewing with Philly Sour Yeast

Fermentation conditions have an important influence on both acidity and fermentation performance. Lallemand identifies 25–30°C as the optimal range when producing traditional styles.

Lower temperatures between 20–25°C can require higher pitching rates. Wort composition also influences acid production. In particular, Lallemand notes that higher glucose levels can increase lactic acid production.

Under Lallemand’s standard conditions, fermentation can be completed in around 10 days. However, fermentation time and flavour will vary with pitching rate, temperature, wort gravity and wort composition.

For current brewing, pitching and storage recommendations, see the official Lallemand product information.

Browse more Lallemand Brewing Yeast for your next brew.