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  • Lactobacillus helveticus – Tangy Dehydrated Bacteria

    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 […]


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  • Sour Hour- Dehydrated Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

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