{"id":17309,"date":"2026-11-04T13:56:25","date_gmt":"2026-11-04T12:56:25","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=17309"},"modified":"2026-11-04T13:56:26","modified_gmt":"2026-11-04T12:56:26","slug":"lachancea-thermotolerans-the-alternative-to-kettle-souring","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/lachancea-thermotolerans-the-alternative-to-kettle-souring\/","title":{"rendered":"Lachancea thermotolerans: the alternative to Kettle Souring?"},"content":{"rendered":"\n

In the world of sour beers, Kettle Sour<\/strong> remains the dominant method. This technique delivers a clean, crisp lactic acidity that is highly consistent and repeatable.<\/p>\n\n\n\n

However, it presents certain limitations<\/strong> within a microbrewery production schedule. Tying up the brew kettle for 24 to 48 hours is costly. Maintaining the wort at temperature requires significant energy, and managing the risk of introducing lactic acid bacteria into the brewery represents a major operational constraint<\/strong> on a day-to-day basis.<\/p>\n\n\n\n

Today, breweries have access to a biological alternative: the yeast strain Lachancea thermotolerans<\/strong> (e.g. Philly Sour, Jazz). Long viewed with caution due to mixed feedback regarding its flavour profile, this non-Saccharomyces<\/em> yeast nevertheless proves to be a highly effective production tool when properly managed.<\/p>\n\n\n\n


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Where does Lachancea thermotolerans<\/em> come from?<\/h2>\n\n\n\n

Formerly known as Kluyveromyces thermotolerans<\/em>, this non-Saccharomyces<\/em> yeast is naturally found on the skins of grapes<\/strong> and in grape musts during winemaking. In the wine industry, it has been valued for years for its ability to rebalance acidity in wines produced in warm climates through the natural production of L-lactic acid.<\/p>\n\n\n\n

Its unique metabolic profile quickly attracted the attention of brewing researchers. Capable of producing lactic acid while simultaneously carrying out fermentation (up to a certain alcohol level), it was isolated to provide brewers with a novel biological alternative<\/strong>: acidifying wort directly in the fermenter, without the use of lactic acid bacteria (Lactobacillus<\/em>) and without tying up the brewhouse.<\/p>\n\n\n\n

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Lachancea vs. Saccharomyces<\/h2>\n\n\n\n

A traditional Saccharomyces<\/em> strain converts sugars into ethanol and CO\u2082. By contrast, Lachancea thermotolerans<\/em> redirects part of the glucose and fructose toward the production of L-lactic acid.
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