Lallemand WildBrew Helveticus Pitch (250g)

Lallemand WildBrew Helveticus Pitch (250g)

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SKU: Y-WBHELVETICUS-250G Categories: ,


  • Product description

    WildBrew Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew Sour Pitch, the new bacteria produces a more intense citrusy flavour at higher temperatures.

    Additionally, WildBrew Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

    WildBrew Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhopped wort.

    WildBrew Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae that can produce lactic acid and ethanol simultaneously.

    Microbiological Properties

    Classified as a Lactobacillus plantarum, a facultative hetero-fermentative strain.

    Viable bacteria > 1011 CFU/g
    Dry matter > 92%
    Acetic bacteria < 104 CFU/g Moulds < 103 CFU/g Yeast < 103 CFU/g 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 is citrus and tangy with a hint of fruit. The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F) Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

  • Additional information

    Additional information

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    Lallemand WildBrew Helveticus Pitch (250g)