The Canadian yeast developer and supplier has announced a new yeast strain capable of producing both lactic acid and ethanol during primary fermentation
The new non-saccharomyces yeast, WildBrew Philly Sour, was developed in collaboration with the University of the Sciences in Philadelphia, Pennsylvania, and isolated by Dr Matthew Farber, director of USciences Brewing Science Program and his team.
WildBrew Philly Sour is determined to be of the genus Lachancea and classified as Lachancea spp. The yeast can complete the fermentation process in 10 days, at a temperature range between 20° and 25°.
According to Lallemand Brewing, Wildbrew Philly Sour lends the beer flavours of red apple, citrus fruit, peach and honeydew melon, and it’s ideal for the production of ‘sessionable’ sour beers such as Berliner weiss, gose, and Lambic-style beers.
The new Wildbrew Philly Sour yeast is available via the producer's website lallemandbrewing.com.
