WildBrew Philly Sour™ – Single-Step Yeast for Lactic Acid & Ethanol Production in Sour Beers (11 g | 0.38 oz)
Create crisp, sessionable sour beers in one fermentation step. WildBrew Philly Sour™ is a unique Lachancea yeast that produces both ethanol and lactic acid, eliminating the need for bacteria or kettle souring. It’s the ideal yeast for brewers seeking a clean, fruity, and refreshing acidity.
Naturally Tart. Stone-Fruity. Easy Sour Fermentation Without the Bacteria.
Ferment innovative sour styles with red apple, peach, and stone fruit notes—no extra steps needed.
Selected by the University of the Sciences in Philadelphia (patent pending), this high-flocculation yeast delivers reliable attenuation, strong head retention, and resistance to hops—making it perfect for Berliner Weisse, Gose, American Wild Ales, and Sour IPAs. Philly Sour™ offers sourness with simplicity.
Key Features
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Lactic Acid & Ethanol in One Step: No bacteria required—clean, controlled acidity every time.
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Bright, Fruity Aroma: Notes of peach, red apple, and stone fruit complement the sour profile.
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Hop-Tolerant for Sour IPAs: Maintains souring even in moderately hopped environments.
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High Flocculation & Head Retention: Delivers clear beer and a lasting foam cap.
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Perfect for Modern & Traditional Sours: Ideal for Gose, Berliner Weisse, Lambic-style, and more.
FAQs
Q: Do I need bacteria to make sour beer with Philly Sour™?
A: No. It produces lactic acid and alcohol simultaneously, so no bacteria or separate souring steps are needed.
Q: What styles can I brew with it?
A: Excellent for Berliner Weisse, Gose, American Wild Ale, and hop-forward Sour IPAs.
Q: What does the flavor profile taste like?
A: Expect a balanced sourness with fruity notes like peach, stone fruit, and red apple.
Q: Is Philly Sour™ hop resistant?
A: Yes. It’s tolerant to hops, making it ideal for sour beers with moderate hopping, like Sour IPAs
