11gm sachet

WildBrew™ Philly Sour is a specialty yeast strain developed by Lallemand Brewing for sour beer production.

Unlike traditional souring methods (like kettle souring with lactobacillus or mixed fermentation with Brettanomyces), Philly Sour is a non-Saccharomyces yeast (Lachancea thermotolerans) that can both ferment sugars into ethanol and produce significant amounts of lactic acid during primary fermentation.

Here’s what makes it unique:

• Dual action → produces lactic acid for sourness, then switches to ethanol fermentation.

• Simplifies sour beer brewing → no need for separate souring bacteria or extended aging.

• Clean, fruity flavor profile → notes of red apple, peach, and stone fruit, alongside a crisp tartness.

• Safe and consistent → avoids contamination risks of traditional mixed fermentations.

• Alcohol tolerance → up to about 9–10% ABV.

• pH range → can drop wort down to ~3.2–3.5, giving a refreshing tartness.