Lactic Magic

Make tart beers without having to kettle sour.

Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from glucose in your wort. Compared to similar products, Lactic Magic displays enhanced citrus and tropical fruit aromatics and softer acidity. Since it is a yeast and not bacteria, Lactic Magic can be used to make hop-forward sour beers without re-boiling steps!

Usage notes: Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 25-50kg in a 10hL batch). Fermentation is slower than Saccharomyces but faster than Brett. Requires adequate nutrients and oxygen. See our Technical Data Sheet for additional tips!