Lallemand WildBrew Sour Pitch Lactobacillus Plantarum

WildBrew™ Sour Pitch is a pure strain of Lactobacillus plantarum developed specifically for kettle sour beer production. Rather than fermenting sugars into alcohol like brewing yeast, it converts fermentable sugars into lactic acid to create clean, refreshing sourness before primary fermentation begins.

Designed for kettle souring, WildBrew Sour Pitch produces balanced citrus-like acidity without introducing the funky or unpredictable characteristics associated with mixed fermentation cultures. After the desired acidity is reached, the wort is boiled to halt bacterial activity, allowing brewers to complete fermentation with their preferred brewing yeast while maintaining full control over the finished beer's flavor profile.

WildBrew Sour Pitch is recommended for:

• Berliner Weisse
• Gose
• Florida Weisse
• Kettle Sour Ales
• Fruited Sour Beers
• Contemporary Sour Beer Styles

Culture Format: Freeze-Dried Bacteria

Culture Type: Lactobacillus plantarum

Primary Use: Kettle Souring

Recommended Wort Temperature: 80–100°F (27–38°C)

Pitch Temperature: Approximately 100°F (38°C) or below

Fermentation Stage: Prior to Boiling (Kettle Souring)

Package Sizes: 0.8g, 2g, 10g

Style Applications: Berliner Weisse, Gose, Florida Weisse, Kettle Sour Beers, Fruited Sour Beers

• Cool unhopped wort to approximately 100°F (38°C) or below before pitching.
• Maintain the wort between 80–100°F (27–38°C) during kettle souring.
• Cover the kettle while the bacteria develops acidity.
• Taste periodically until the desired sourness is achieved.
• Resume the boil to stop bacterial activity before completing fermentation with brewing yeast.