WildBrew Philly Sour™ is a Lachancea yeast for home brewers who want to make crisp, fruity sour beer in one fermentation. The 11 g sachet produces both lactic acid and ethanol, so no bacteria or separate kettle-souring step is required.
At a glance
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Product: WildBrew Philly Sour™ yeast
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Vendor: Lallemand
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Pack size: 11 g (0.38 oz)
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Yeast type: Lachancea
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Produces: Lactic acid and ethanol
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Best for: Berliner Weisse, Gose, American Wild Ales and Sour IPAs
Why brewers choose it
- Creates sourness and alcohol in one fermentation step.
- Removes the need for bacteria or kettle souring.
- Adds fruity notes of peach, red apple and stone fruit.
- Works in moderately hopped sour beers, including Sour IPAs.
- High flocculation supports clear beer, while strong head retention helps maintain a lasting foam cap.
How to use
- Use WildBrew Philly Sour™ to ferment a sour beer in one step.
- Choose it for styles such as Berliner Weisse, Gose, American Wild Ale or Sour IPA.
- Allow the yeast to produce both lactic acid and ethanol during fermentation without adding bacteria or using a separate kettle-souring process.
Frequently asked questions
Do I need bacteria to make sour beer with Philly Sour yeast?
No. Philly Sour yeast produces lactic acid and ethanol simultaneously, so bacteria and a separate souring step are not required.
What beer styles can I make with Philly Sour yeast?
It is suited to Berliner Weisse, Gose, American Wild Ales and Sour IPAs, as well as other sour beer styles.
What does Philly Sour yeast taste like?
It produces balanced acidity with fruity notes including peach, red apple and stone fruit.
Can Philly Sour yeast be used in a hopped sour beer?
Yes. The yeast is tolerant to hops and is suitable for moderately hopped beers such as Sour IPAs.
