Carolinas District

Philly Sour is a novel strain of Lachancea, isolated in Philadelphia, that produces both ethanol and lactic acid during fermentation.  It generates lactic acid during the first 3-5 days of fermentation with final attenuation and ethanol production completed by 7-10 days.  With apparent attenuation around 80-85%, Philly Sour produces a final beer pH of 3.2 -3.6 with 3-8 g/L lactic acid (0.4-0.6% lactic acid by titratable acidity).  The souring potential is dependent upon pitch rate and glucose concentration but not aeration.  It is very tolerant of low pH and high ethanol beers, and it can acidify high gravity wort.  Depending on fermentation conditions, Philly Sour yields flavors of red apple, stone fruit, peach, and honeydew mellon.  As a lactic acid producing yeast, it can be employed in a variety of sour beer styles, including Sour NEIPAs. Laboratory, pilot, and commercial scale fermentations will be discussed with insight into recipe design considerations.  Now distributed worldwide through Lallemand, Philly Sour brings lactic acid yeast to the forefront of the brewer’s toolbox for efficient production of sour beer.