Pinnacle Crisp Sour is a unique Lachancea thermotolerans species isolated from nature and selected for its ability to produce lactic acid. This results in a smooth and refreshing acidity with a subtle to moderate intensity, depending on the brewing conditions.

This strain brings on a lovely aroma of tropical fruit and citrus. A subtle hint of traditional Belgian sour beer aromas is possible in recipes with low flavour complexity.

Pinnacle Crisp Sour is a great choice to produce traditional and modern sour beer styles, like Sour IPA, Berliner Weisse, Gose, Lambic/Geuze-style and Fruit Sour.

• Attenuation: 70-82%
• Pitching rate: 50-100 g/ hl, increase to 100- 200 g/hL for a high gravity wort above 14°P
• Fermentation temperature : 18-30°C
• Fermentation rate : medium
• Flocculation: Medium
• Foam stability: Medium
• Alcohol tolerance: Up to 6-8% abv (increase pitching rate for higher tolerance)
• POF negative
• Diacetyl reduction: Very good