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■ビール作りの材料 ■紅茶部 Black Tea ■コンテンツ Contents
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イースト Yeast ドライイースト リキッドイースト ワインイースト
FERMENTIS エールイースト （Safale US-05）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライエールイーストです。（旧品番はUS-56) リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 典型的なアメリカンエールイースト。発酵適温は１５〜２４℃。１９〜２０℃で発酵させると、ダイアセチルやフルーティなエステルの生成が大幅に抑えられ、やわらかな口当たりですっきりとしたのどごしを持つビールになります。 酵母の種はWyeast#1056、WhiteLabsWLP001と全く同じです。 発酵度が75〜76％止まりのため、アメリカンペールエール、アメリカンアンバーエール、アメリカンブラウンエールなど、ホップの苦みを利かせたビールを、マイルドかつ爽やかに仕上げるうえで最適なイーストとされています。 他の種類に比べて安定性にかけるため、４８時間以上のインターバルでの澱の再利用は、正常な発酵能力を失う可能性があります。 Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate. 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISエールイースト ＵＳ−０５／１１．５グラム／単価\650（税込） 商品番号 INYE-003 FERMENTISラガーイースト （Saflager S-23）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライラガーイーストです。 リキッドラガーイーストと同じ、９℃から発酵します。発酵率が非常に高いため、ピルスナー等の仕込みにも適します。発酵適温は９〜１５℃（最適温度は１２℃）。フルーティでアロマティックな特徴のラガーに最適。 投入量は仕込み１リットルあたり、０．８グラム（１５℃）、１．２ｇ（１２℃）、２〜３グラム（９℃）、比重が高いビールではさらに増やします。 Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note. １１．５グラム（１９リットル仕込み分） FERMENTISラガーイースト Ｓ−２３／１１．５グラム／単価￥910（税込） 商品番号 INYE-002 FERMENTISラガーイースト （Saflager W-34/70）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライラガーイースト。 リキッドラガーイーストと同じ、９℃から発酵します。ラガー、ピルスナー用。
FERMENTIS ウィートイースト （Safale WB-06）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライウィートイーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 南ドイツスタイルヴァイツェンなどの、ウィートビール用、世界で初めてドライイースト化に成功したイーストです。 ウイートモルトを含むワートに投入すると、クローブやバナナなどの典型的なヴァイツェンフレイバーが得られます。 浮遊性が高いため、濁りがとれにくく、ヘーフェ（酵母入り混濁）ヴァイツェンとなります。 発酵適温は１５〜２４℃。低温度帯ではクローブ香、高温度帯ではバナナ香が優位になります。 A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. The choice of Wheat or Weizen bier fans. 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISウィートイースト ＷＢ−０６／１１．５グラム／単価￥980（税込） 商品番号 INYE-004 FERMENTIS エールイースト （Safale S-33）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライ ブルーイング イーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 発酵適温が１５〜２４℃と幅広い発酵温度帯の汎用イースト。 低温度帯ではフローラルなフレイバー、高温度帯ではフルーティなフレイバーを醸し出します。 英国スタイルのバーレーワインやオールドエール、ベルギースタイルのストロングエールや修道院ビール、トリプルなど、長期熟成タイプの高度数ビールには特にお勧め。 ミディアムレベルの沈殿性とあいまった、フレイバーに満ちたフルボディのビールを造ります。 Robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers. 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISブルーイングイースト Ｓ−３３／１１．５グラム／単価\560（税込） 商品番号 INYE-005 FERMENTIS エールイースト （Safale T-58）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライ ブルーイング イーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 発酵適温は１５〜２４℃ フルーティ、スパイシーなフレイバーを生成 高アルコール耐性（8.5〜11.5V/V%） Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v). 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISブルーイングイースト Ｔ−５８／１１．５グラム／単価\680（税込） 商品番号 INYE-007/2225M SoldOut
FERMENTIS ラガーイースト （Saflager S-189）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライ ブルーイング イーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 発酵適温は12〜15℃。 投入量は仕込み１リットルあたり、０．８〜１．２ｇ、比重が高いビールではさらに増やします。 Originating from the Hurlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability. １１．５グラム FERMENTISラガーイースト Ｓ−１８９／１１．５グラム／単価￥1,200（税込） 商品番号 INYE-009 FERMENTIS エールイースト （Safale BE-134）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライ ブルーイング イーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 ベルジャンセゾンスタイル向き This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style. 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISエールイースト ＢＥ−１３４／１１．５グラム／単価￥８４０（税込） 商品番号 INYE-010 FERMENTIS エールイースト （Safale K-97）  プロ用ビールイーストとして定評の、LESAFFRE（Made in EU）製、高品質のドライ ブルーイング イーストです。 リキッドイーストに劣ることのない、非常に優れた品質のイーストです。 ケルシュ、ベルジャンンウイット向き German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting. 投入量は仕込み１リットルあたり、０．５〜０．８グラム（比重１．０４０の場合）、比重が高いビールではさらに増やします。 １１．５グラム（１９リットル仕込み分） FERMENTISエールイースト ＢＥ−１３４／１１．５グラム／単価￥1,100（税込） 商品番号 INYE-011 LALLEMAND ABBAYE  Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical ?avors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and ?avors of raisin, date and ?g. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad. BEER STYLES: Belgian  AROMA: spicy, fruity, tropical, banana ATTENUATION: high FERMENTATION RANGE: 17 - 25°C (63 - 77°F) FLOCCULATION: medium to high ALCOHOL TOLERANCE: 14% ABV PITCHING RATE: 5 - 10g/L to achieve a minimum of 2.5 - 5 million cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＡＢＢＡＹＥイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-012 LALLEMAND Belle Saison  Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with Belle Saison are fruity, spicy and refreshing. BEER STYLES: Saison  AROMA: citrus, pepper ATTENUATION: high FERMENTATION RANGE: 15 - 35°C (59 - 95°F) FLOCCULATION: low ALCOHOL TOLERANCE: 15% ABV PITCHING RATE: 5 - 10g/L to achieve a minimum of 2.5 - 5 million cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＢＥＬＬＥ＿ＳＡＩＺＯＮイースト／１１グラム／単価￥1,100（税込） 商品番号 INYE-013/2851M 生産終了(Fermhouseへ切替え） LALLEMAND Farmhouse  Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. Farmhouse was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.. BEER STYLES: Saison and Farmhouse Style Ale  AROMA: clove,pepper,tropical fruit ATTENUATION: high 78-84% FERMENTATION RANGE: 22-30°C (72 - 86°F) FLOCCULATION: low ALCOHOL TOLERANCE: 13% ABV PITCHING RATE: 5 - 10g/L to achieve a minimum of 2.5 - 5 million cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＦＡＲＭＨＯＵＳＥイースト／１１グラム／単価￥1,100（税込） 商品番号 INYE-031 LALLEMAND Belgian Wit  LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .  In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Wit yeast
exhibits:
LALLEMAND BRY-97（West Coast Ale Yeast）  BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine. BEER STYLES American ales  AROMA neutral with slight ester ATTENUATION medium to high FERMENTATION RANGE 15 - 22°C (59 - 72°F) FLOCCULATION high ALCOHOL TOLERANCE 13% ABV PITCHING RATE 5 - 10g/L to achieve a minimum of 2.5 - 5 million cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＢＲＹ−９７イースト／１１グラム／単価\1,100（税込） 商品番号 INYE-014 LALLEMAND Nottingham  Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kolsch, Lager-style beers, IPA, and Imperial Stout, among many others. Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentatio n conditions. BEER STYLES: wide variety of ales  AROMA: slightly fruity, neutral0 ATTENUATION: high FERMENTATION RANGE: 10 - 22°C (50 - 72°F) FLOCCULATION: high ALCOHOL TOLERANCE: 14% ABV PITCHING RATE: 5 - 10g/L to achieve a minimum of 2.5 - 5 million cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿Ｎｏｔｔｉｎｇｈａｍイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-016 LALLEMAND New England (American East Coast)  New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profle desired in East Coast styles of beer. A typical fermentation with New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a beta B-glucosidase enzyme, New England can promote hop biotransformation and accentuate hop flavor and aroma. New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. BEER STYLES: NEIPA, east coast style ales  AROMA: fruity, especially tropical and stone fruits ATTENUATION: medium to high FERMENTATION RANGE: 15 - 22°C (59 - 72°F) FLOCCULATION: medium ALCOHOL TOLERANCE: 9% ABV PITCHING RATE: 10g/L to achieve a minimum of 1 million viable cells/mL １１グラム（11リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＮｅｗＥｎｇｌａｎｄイースト／１１グラム／単価￥1,100（税込） 商品番号 INYE-017  LALLEMAND Pomona  Pomona is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees,Pomona produces a unique and juicy flavor profile with notes of peach,citrus, and tropical fruits. This strain was developed by our partner Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. BEER STYLES: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Wheat, Berliner Weiss, Blonde Ale, Cream Ale, Dry Stout, Gose, Imperial IPA, Kettle Sours, New England IPA, New England Pale Ale, Robust Porter, Russian Imperial Stout, Session IPA  AROMA: fPeach, Citrus, Tropical Fruit ATTENUATION: 75-84% FERMENTATION RANGE: 18 - 22°C (64 - 72°F) FLOCCULATION: Medium ALCOHOL TOLERANCE: 10% ABV PITCHING RATE: 5-10g/L １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿POMONAイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-032 LALLEMAND Koln (Kolsch Style Ale Yeast)  Koln is ideal for brewing traditional Kolsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a B-glucosidase enzyme, Koln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile. BEER STYLES: kolsch-style, neutral ales  AROMA: slightly fruity, more neutral with colder fermentations ATTENUATION: medium to high FERMENTATION RANGE: 12 - 20°C (54 - 68°F) FLOCCULATION: medium to high ALCOHOL TOLERANCE: 9% ABV PITCHING RATE: 10g/L to achieve a minimum of 1 million viable cells/mL １１グラム（11リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿Ｋｏｌｎイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-018 LALLEMAND VOSS KVEIK  高温(20〜40℃)・短期間(2〜7日間）発酵、ニュートラル・シトラスフレイバー、高沈殿凝集性が特徴のエールイースト。 Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  In Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. Neutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation. BEER STYLES: Norwegian farmhouse ales, fastfermented neutral ales AROMA: Relatively neutral at high temperatures, slight orange and citrus notes ATTENUATION: medium to high FERMENTATION RANGE: 25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F) FLOCCULATION: very high ALCOHOL TOLERANCE: 12% ABV PITCHING RATE: 5-10g/L to achieve a minimum of 2.5-5 million viable cells/mL １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＶＯＳＳ＿ＫＶＥＩＫイースト／１１グラム／単価￥1,100（税込） 商品番号 INYE-020 LALLEMAND ＬＯＮＤＯＮ  London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrewR London may also be used in the production of Ciders.  In Lallemand’s Standard Conditions Wort at 20°C (68°F) London yeast exhibits:Vigorous fermentation that can be completed in 3 days Medium attenuation and Low flocculation Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through The optimal temperature range for London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F) London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＬＯＮＤＯＮイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-021/2883M SoldOut *アウトレット品：推奨期限2024年8月のものを660円で販売いたします。 品質上問題ありません。数量限定、ご希望ございましたらお問合せください。 LALLEMAND MUNICH CLASSIC  Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.  In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich Classic yeast exhibits:Vigorous fermentation that can be completed in 4 days Medium to High attenuation and Low flocculation. Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove. The optimal temperature range for LalBrew Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. １１グラム（11〜22リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿ＭＵＮＩＣＨ＿ＣＬＡＳＳＩＣイースト／１１グラム／単価\1,100（税込） 商品番号 INYE-026
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Windsor
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,yeast handling, fermentation temperature and nutritional quality of the wort. １１グラム（11〜22リットル仕込み分）
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond
LalBrew CBC-1 has a neutral flavor and does not metabolize maltotriose, so the characteristics of the beer are not altered during bottle conditioning. Best results are achieved when priming the beer with simple sugars such as dextrose. Using a pitch rate of 10g/hL, refermentation can be completed in 2 weeks at the recommended temperatures. The optimal refermentation temperature range for LalBrew CBC-1 yeast is 20-30°C (68- 86°F). LalBrew CBC-1 contains an adequate reserve of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle. LalBrew CBC-1 produces high attenuation with neutral flavor and aroma in cider, mead and seltzer fermentations. Nutrients should be added to the fermentation to ensure appropriate levels of nitrogen, vitamins and minerals. LalBrew CBC-1 is not recommended for primary fermentation of beer. The optimal fermentation temperature range for LalBrew CBC-1 yeast is 20-30°C (68- 86°F). The total fermentation time will depend strongly on the type of fermentation, pitching rate, nutrient composition and fermentation temperature.
LALLEMAND Sour Pitch  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. 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, Sour Pitch is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. BEER STYLES: Sours AROMA: Citrus, tangy, sour FERMENTATION RANGE: 30°C - 40°C (86°F - 104°F) PH RANGE: 3.2 - 3.5 HOP TOLERANCE: in lab tests, growth was inhibited at: 4ppm alpha acid and 8ppm beta acid INOCULATION RATE: 10g/hL １0グラム（100リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿Ｓｏｕｒ＿Ｐｉｔｃｈ（乳酸菌）／１0グラム／単価￥2,900（税込） 商品番号 INYE-019/2857M SoldOut LALLEMAND Ｈｅｌｖｅｔｉｃｕｓ Pitch  WildBrew Helveticus 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 Helveticus Pitch produces an intense and sharp 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 Helveticus Pitch is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA BEER STYLES: Sours AROMA: Strong citrus, tangy, intense sour FERMENTATION RANGE: 38°C - 45°C (100°F - 113°F) PH RANGE: 3 - 3.5 HOP TOLERANCE: in lab tests, growth was inhibited at: 4ppm alpha acid and 4ppm beta acid INOCULATION RATE: 10g/hL １0グラム（100リットル仕込み分） ＬＡＬＬＥＭＡＮＤ＿Ｈｅｌｖｅｔｉｃｕｓ＿Ｐｉｔｃｈ（乳酸菌）／１0グラム／単価￥2,980（税込） 商品番号 INYE-025 SoldOut ページトップへ 
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