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Sour Pitch | Wildbrew | Lalbrew | SALE

Lallemand


Short or passed best before date


  • In Stock: 23 st
119 kr ( -42% )
69 kr
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Kundrecensioner

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WildBrew™ Sour 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™ Sour Pitch produces a clean and balanced 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™ Sour Pitch is capable of delivering consistent results for brewers.

Use for: Berliner Weisse, Gose, Lambic, American Wild, Sour IPA

Dosage 10 g / 100 liter
Dosage Add at higher pH than 3.4
Liquid / Dry Dry Yeast
Temperature 30 - 40°C
Yeast Style Brettanomyces - Bacteria
Storage instructions in cooler
Size 10 g

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Common questions

Q: Can I buy directly from you at a store?
A: We´re solely an e-commerce shop but you can chose to pick up your order at our storage. If you´re curious about a specific product or if you want a tour of MM, please contact veronica@maltmagnus.se to book a time or to get more info. Our staff are homebrewers themselfs and use the products in our sortiment. 

Q: How fast can I get an answer?
A: Fast! We have our phone hours workdays between 07.00-15.00 Phone: +4619-18 97 90. You can send us an e-mail to info@maltmagnus.se. You can also DM us at our Social Media to get a quick response: Facebook or Instagram

Q: When are my order delivered?
A: We usually ship an order within 1-2 business days from our warehouse. If you are in a hurry, choose MM-Express at checkout, then we will send you your order on the same business day if you  have placed your order before 10 a clock CET. We ship our goods with Bring where the shipping time is usually expected to take between 1-2 business days, depending on the options + your order's delivery terms.

Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.