Lallemand Philly Sour


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Philly Sour

Yeast for Lactic Acid Production

Lallemand WildBrew

If you enjoy "sours" then Philly Sour can help you to get a great result in just one fermentation step. 

Aroma & flavour are Sour, Red Apple & Stone Fruit, notably Peach.

Alcohol tolerance is up to 9% ABV. The fermentation can be completed in 10 days if fermented within the recommended temperature range. 

BEERS TO BREW: Sours, Berliner Weisse, Gose, lambic-style, American Wild & Sour IPA.

INGREDIENTS: Lachancea spp (a pure strain of active dried yeast).

FERMENTATION: Ideally at 20-25°C



PH RANGE: 3.2 - 3.5.

PITCHING: 10-20g per 20L to achieve a minimum of 0.5 - 1 million viable cells/mL


Percent solids: 93% - 96%
Viability: ≥ 1 x 10^9 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 x 10^6 yeast cells