Lallemand Brewing 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 Lactobacillus Plantarum, 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.
Please note packet is pierced with Best Before 09/2025
WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhopped wort.
WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae® that can produce lactic acid and ethanol simultaneously.
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
Pack Sizes:
- 250g Sachet
MICROBIOLOGICAL PROPERTIES
Classified as Lactobacillus helveticus, a facultative heterofermentative strain.
- Viable bacteria > 1010 CFU/g
- Dry matter > 92%
- Coliform < 102 CFU/g
- Acetic bacteria < 104 CFU/g
- Moulds < 103 CFU/g
- Yeast < 103 CFU/g
In line with Lallemand Brewing strict quality control and assurance procedures, every single batch of WildBrew™ Helveticus 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 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.
Flavour and Aroma:
Instructions for use:
Please download the Lallemand Brewing Best Practices Guide
- Beer Style: Kettle Sours
- Temperature Range: 38-45°C
- Impact pH dropped: 3.0- 3.5
- Lactic acid: 0.6-1.2%
- Hop Tolerance: Alpha acid < 4ppm Beta < 4 ppm
- Fermentation Time: 24 to 48 hrs
- Species: Lactobacillus helveticus Homofermentative
Open the sachet and add WildBrew™ Helveticus Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring 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/hL
- pH > 3.4
- Temperature 38 - 45°C (100 - 113°F)
Packaging & Storage:
WildBrew™ Helveticus Pitch is currently available in 250g packs (for 25hL / 660 US gal).
This product can be stored for 18 months at 4°C (40°F) or 36 months at -18°C (0°F) in its original sealed packaging.
This product can be delivered and stored at ambient temperature (<25°C / 77°F)
for 3 weeks without significant loss of viability.
While it is recommended to use the entire sachet of WildBrew™ Helveticus Pitch
after opening, extended storage is possible under specific conditions. Please
contact us with any questions you may have.