WildBrew Philly Sour Lachancea Yeast - Lallemand

Brewing sour beer used to require complex multi-step processes, specialized equipment and either months of patience or the expertise to manage mixed-culture fermentations. WildBrew Philly Sour changes all of that. This is one fermentation step that produces a genuinely sour, genuinely delicious beer every time.

Perfect for these beer styles: Berliner Weisse, Gose, American Wild Ale, Sour IPA, Sour Pale Ale, American Lambic-inspired, Fruited Sour, Quick Sour, Tropical Sour, Sour Wheat Beer.

Philly Sour is not Saccharomyces cerevisiae — it is a Lachancea species, selected from nature by the University of the Sciences in Philadelphia. Unlike normal brewing yeasts, Lachancea produces moderate amounts of lactic acid as a metabolic byproduct alongside ethanol. This means that a single pitch of Philly Sour into normal wort simultaneously ferments and acidifies your beer, reaching a typical final pH of 3.2-3.5 — proper sour territory — without any separate acidification step.

The aroma and flavor profile is bright and fresh: red apple and ripe stone fruit, notably peach, with a clean refreshing acidity that invites another sip. Unlike kettle souring there are no off-flavors from lactobacillus contamination risk. High attenuation and high flocculation produce a well-attenuated, well-clarified sour beer with good head retention.

For adding fruit: dry-hop or add fruit puree in secondary for spectacular tropical sour results. Philly Sour is the gateway drug to sour beer brewing — accessible, reliable and seriously fun.