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.

WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhoped 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.

In Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:

- A rapid pH drop that can be completed in 2 days (usually 24 to 36 hours).
- High production of lactic acid versus low production of acetic acid.
- A tangy, citrusy aroma and flavor with a hint of fruit.
- The optimum temperature range for WildBrew™ Helveticus pitch when producing sour beer styles is between 38°C and 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.