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.
