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Wild Brew - Helveticus Pitch Bacteria 10g (Lallemand)

WildBrew Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles.

In comparison to WildBrew Sour Pitch, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

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Wild Brew - Helveticus Pitch Bacteria 10g (Lallemand)

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 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.

Variable Bacteria >10^10 CFU/g
Dry Matter >92%
Coliform <10^2 CFU/g
Acetic Bacteria <10^4 CFU/g
Moulds <10^3 CFU/g
Yeast <10^3 CFU/g

In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

Brewing Properties

In Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:
Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
High lactic acid versus lower acetic production.

Aroma and flavor is citrus and tangy with a hint of fruit.

The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).

Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.


Open the sachet and add WildBrew Helveticus Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring the temperature is 38 - 45°C (100 - 113°F).

For better distribution rehydrate WildBrew Helveticus Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C (86°F +/- 8°F). Monitor pH drop and test regularly.

Conditions of Use
Inoculation: 10g per 100L
pH: >3.4
Temperature: 38 - 44°C


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