Quality Ingredients for Craft Brewers

WILDBREW™ HELVETICUS PITCH

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  • WildBrew™ Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew™ Helveticus Pitch produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles. 

    When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew™ Helveticus Pitch is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA

    PROPRIÉTÉS MICROBIOLOGIQUES

    Lactobacillus Helveticus,
    Bactéries viables > 1010 CFU/g
    Matière sèche > 92%
    Coliforme 102 CFU/g
    Bactéries acétiques < 104 CFU/g
    Moisissures < 103 CFU/g
    Levure < 103 CFU/g

    PROPRIÉTÉS BRASSICOLES

    Styles de bière: Sours
    Arôme: Agrumes forts, acidulé, aigre intense
    Plage de fermentation : 38°C - 45°C (100°F - 113°F)
    Taux de Ph : 3 - 3.5
    Tolérance au Houblon : Dans les tests de laboratoire, la croissance a été inhibée à 4 ppm d'acide iso-alpha et 4 ppm d'acide bêta
    Propagation : 10 g/hL