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WildBrew™ Helveticus 'lacto' 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 flavor 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.

In Lallemand’s Standard Wort conditions, WildBrew™ Helveticus 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™ Helveticus Pitch when producing
sour beer styles is between 38°C to 45°C (100°F to 113°F).
Fermentation rate, fermentation time and pH drop are dependent on inoculation
density, bacteria handling, fermentation temperature and nutritional quality of the
wort.

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