WHCLAB Lactobacillus helveticus is a strain of lactic acid bacteria that boasts exceptional performance in creating a broad spectrum of sour beer styles. This bacteria produces a bold, sharp, and tangy citrus flavor profile.
By introducing WHCLAB Lactobacillus Helveticus into the beer at the ideal temperature and conditions, brewers can utilize an efficient, secure, and straightforward souring technique.
Lactobacillus helveticus is renowned for delivering consistent outcomes for brewers, ensuring high standards and dependability in every beer batch. We recommend to use no hops in the kettle at all if kettle souring, strain is hop intolerant.
Top tip: For a quick sour in the fermenter pair with one of our kveik products to get souring and fermentation at the same time at 36°C to 42°C. If you re-pitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.
Beer Styles: Sours
