Philly Sour beer yeast is winning fans in the Philadelphia brewing industry and beyond


University of Sciences’ Philly Sour yeast being used at Tired Hands, Levante and other Philadelphia-area breweries0)if(a&&”performance”in a&&a.performance&&”function”==typeof a.performance.setResourceTimingBufferSize)a.performance.setResourceTimingBufferSize();!function(){if(BOOMR=a.BOOMR||{},BOOMR.plugins=BOOMR.plugins||{},!BOOMR.plugins.AK){var e=””==”true”?1:0,t=””,n=”yy3hewnydh7lqyeamusa-f-ef57acb24-clientnsv4-s.akamaihd.net”,i={“ak.v”:”31″,”ak.cp”:”689028″,”ak.ai”:parseInt(“653835″,10),”ak.ol”:”0″,”ak.cr”:33,”ak.ipv”:4,”ak.proto”:”h2″,”ak.rid”:”1f2e385c”,”ak.r”:34124,”ak.a2″:e,”ak.m”:”a”,”ak.n”:”essl”,”ak.bpcip”:”198.54.114.0″,”ak.cport”:35702,”ak.gh”:”184.25.254.180″,”ak.quicv”:””,”ak.tlsv”:”tls1.3″,”ak.0rtt”:””,”ak.csrc”:”-“,”ak.acc”:””,”ak.t”:”1619027236″,”ak.ak”:”hOBiQwZUYzCg5VSAfCLimQ==Sl4oHfpj42HMxNC1sKjPk0100HbUAsYrS9bXFOzS95i5mdeYQ94yl9aSEPnNwqn74JI9Ws77NpYtORxEuMhVW5f/J3hDRnuBv3TLERvNSCkOZWhozK2RJH4NI/du2VgDogZhuWlGaO/s8K6yO0CJP9IXkqIme6b1ERJcyJyHI3u3ALvIJbDtna+YTQtfZ3zwXQ1XVNWy+5ApQhRL1BQI0tcziHiwmm6Wt83wS0NbWwCLbWr0dGBo+Bqc3Z4FKWduv2JxwJUhFaZvO/GSDm11HBS1ng+KKxL4QGv+jgrSuEtzgkZe527SewRr1cBZRVxJEOTufqM1fuhhtwi2VAOvRS3O6v/XENmh6GM++Vi9z70RQcSvLRjte2Kl+nhX4IJeXTho465dXyEFtqudCxL4DAps9ZRLM/QhG6BrEAtv4NI=”,”ak.pv”:”62″,”ak.dpoabenc”:””};if(“”!==t)i[“ak.ruds”]=t;var _={i:!1,av:function(e){var t=”http.initiator”;if(e&&(!e[t]||”spa_hard”===e[t]))i[“ak.feo”]=void 0!==a.aFeoApplied?1:0,BOOMR.addVar(i)},rv:function(){var a=[“ak.bpcip”,”ak.cport”,”ak.cr”,”ak.csrc”,”ak.gh”,”ak.ipv”,”ak.m”,”ak.n”,”ak.ol”,”ak.proto”,”ak.quicv”,”ak.tlsv”,”ak.0rtt”,”ak.r”,”ak.acc”,”ak.t”];BOOMR.removeVar(a)}};BOOMR.plugins.AK={akVars:i,akDNSPreFetchDomain:n,init:function(){if(!_.i){var a=BOOMR.subscribe;a(“before_beacon”,_.av,null,null),a(“onbeacon”,_.rv,null,null),_.i=!0}return this},is_complete:function(){return!0}}}}()}(window);]]>Lachancea thermotolerans. That type of yeast has been commercially available for years, according to Chuck Skypeck, technical brewing projects manager at the Brewers’ Association, a trade group for small and independent breweries.”},{“_id”:”GX2CSFGF4NCSFLMZIAHHMP3TXQ”,”type”:”text”,”additional_properties”:{“_id”:1617053993110,”comments”:[],”inline_comments”:[{“comment”:”Most beer is made using Saccharomyces cerevisiae for ales or Saccharomyces pastorianus for lagers.”,”pos”:0}]},”content”:””},{“_id”:”2MLEGPE2VRDJRPMVUAKW4TE6LQ”,”type”:”text”,”additional_properties”:{“_id”:1617053993111,”comments”:[],”inline_comments”:[]},”content”:”Bryan Heit, a home brewer and microbiologist at Western University in Ontario who blogs at Sui Generis Brewing, said his analysis of the information submitted for a provisional patent shows that Philly Sour is not a new species of yeast.”},{“_id”:”HAP7W2APYVFB3D3LZTOZJBBGP4″,”type”:”text”,”additional_properties”:{“_id”:1617053993112,”comments”:[],”inline_comments”:[{“comment”:”Bryan”,”pos”:92}]},”content”:”“I’m not a fan of the patent, but I really like the yeast. It’s got a nice flavor profile,” Heit said on an episode of the Milk the Funk podcast last month.”},{“_id”:”V54BB5PIMBD7DJZQG2O6CYTSPM”,”type”:”text”,”additional_properties”:{“_id”:1617053993113,”comments”:[],”inline_comments”:[]},”content”:”Molly Browning, East Coast technical sales manager for Lallemand, acknowledged that other souring beer yeasts have been on the market. “We’ve been able to promote it globally as something that’s really unique,” Browning said.”},{“_id”:”ZMTSFJS4SNDQJNORUILSL3UIJE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/zWbEaabJXRF3i74Ir8nD1ZRer9c=/arc-anglerfish-arc2-prod-pmn/public/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”galleries”:[],”mime_type”:”image/jpeg”,”originalName”:”http://media.philly.com/images/20160421_inq_fd1beer21_1200.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”proxyUrl”:”/resizer/zWbEaabJXRF3i74Ir8nD1ZRer9c=/arc-anglerfish-arc2-prod-pmn/public/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”published”:true,”resizeUrl”:”/resizer/zWbEaabJXRF3i74Ir8nD1ZRer9c=/arc-anglerfish-arc2-prod-pmn/public/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”restricted”:false,”takenOn”:”2016-04-21T03:47:20Z”,”thumbnailResizeUrl”:”/resizer/3HvDBcSXKxpJKgCcb7B96puGzAg=/300×0/arc-anglerfish-arc2-prod-pmn/public/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”version”:0,”_id”:”O6WMYUDQ7BFXNG4XPEK55ZKSNU”,”comments”:[]},”caption”:”Matt Farber, shown in 2018 in the brewing sciences lab at University of the Sciences, is the scientist behind Philly Sour yeast.”,”created_date”:”2018-11-23T05:18:46Z”,”credits”:{“by”:[{“additional_properties”:{},”name”:”MEREDITH EDLOW”,”type”:”author”}]},”distributor”:{“additional_properties”:{},”category”:”other”,”name”:”External or Unknown”},”height”:800,”last_updated_date”:”2018-11-23T05:18:46Z”,”licensable”:false,”owner”:{“id”:”pmn”,”name”:”The Philadelphia Inquirer, Daily News and Philly.com”},”source”:{“name”:”External or Unknown”,”source_id”:”232797231″,”source_type”:”other”,”additional_properties”:{“clickability_id”:”232797231″,”editor”:”photo center”},”system”:”clickability”},”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg”,”version”:”0.10.3″,”width”:1200,”alignment”:”left”,”subtitle”:””,”image_srcset”:”https://www.inquirer.com/resizer/VcZtiv–MK5wvDQFnizs4opAo2Y=/800×533/smart/cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg 800w,https://www.inquirer.com/resizer/JtUDISaMEG-WfonMnalSNKOskB4=/700×467/smart/cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg 700w,https://www.inquirer.com/resizer/iivrEKfC6gxNwC4TSBsHZVIguJU=/600×400/smart/cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg 600w,https://www.inquirer.com/resizer/FpZVlZcFPWHs7tTS91xXLCMJLBM=/400×267/smart/cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMTSFJS4SNDQJNORUILSL3UIJE.jpg 400w”},{“_id”:”FZVGTRN5N5BYZAFIHTTOX6DBAU”,”type”:”text”,”additional_properties”:{“_id”:1616792675518,”comments”:[],”inline_comments”:[]},”content”:”Among the competitors are yeasts from Lachancea LLC, which in 2016 licensed its first strain of lactic-acid-producing yeast, according to company cofounder John Sheppard, a professor of bioprocessing science at North Carolina State University.”},{“_id”:”EVNHDNC4MZF5LJGUEW5NUF22L4″,”type”:”text”,”additional_properties”:{“_id”:1617053993115,”comments”:[],”inline_comments”:[]},”content”:”Farber said Philly Sour “differs in critical DNA sequences” and in other ways that “collectively provide evidence for a unique” species. Further, he said, none of the other lactic-acid producing yeasts on the market “produce the same sour beer flavor or fermentation performance.””},{“_id”:”CBINU3746ZAYPEB6RELIRCKEVE”,”type”:”text”,”additional_properties”:{“_id”:1617053993116,”comments”:[],”inline_comments”:[]},”content”:”Philly Sour might not be one and done for Farber. The scientist said he has other promising yeast strains in his lab but nothing he’s ready to talk about and nothing as exciting as Philly Sour.”},{“_id”:”B4I2AEBJTJDJLEF27ZD7JWLIQ4″,”type”:”text”,”additional_properties”:{“_id”:1616792675522,”comments”:[],”inline_comments”:[]},”content”:”“Philly Sour was the unicorn. 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