Lallemand Brewing is pleased to partner with the University of the Sciences in Philadelphia, PA to bring to the world Philly Sour, a novel species of Lachanceayeast. Isolated in Philadelphia by Dr. Farber and his team, this strain produces both lactic acid and ethanol with flavor notes of stone fruit and peach. Philly Sour is a new tool for brewers interested in sour beer production.

Join us on June 11th for our Live webinar with Dr. Farber and Sylvie Van Zandycke, Lallemand’s Global Sales Manager, as we discuss the story of Philly Sour and its potential for the brewing industry.

1. The story and discovery of Philly Sour

2. The fermentation characteristics and flavor profile of this yeast

3. How it fits within the world of sour producing strains

4. It’s potential to expand the world of sour beer styles

- Sylvie Van Zandycke – Intro to Lallemand and partnership with Matt and the University of the Sciences

- Dr. Matthew Farber – Philly Sour story and intro into fermentation character

PHILLY SOUR - Yeast For Lactic Acid Production - WildBrew Premium series