Lactobacillus Helveticus

A strain of lactic acid bacteria that performs exceptionally well in making sour beers. 

These lactobacilli will produce a sharp, citrus flavour profile! 

Why use lactobacilli ?

Lactobacilli are gram-positive bacteria that produce acidity in the form of lactic acid and secondary metabolites generally found in Berliner Weisse, Gose, Lambics and Gueuze beer styles.

These bacteria are obviously undesirable in all styles of beer, except acid! 

Characteristics 

Recommended temperature: 34°C to 36°C 

Beer style: Sour

Store at cold or room temperature (ideally between 5°C and 15°C) in a dry place.

Alternatives: Sour Pitch Helveticus