Lallemand Brewing

Products

Lallemand Brewing offers a large range of products to help your brewery achieve its growth and quality goals. Lallemand Brewing products are manufactured following the highest and strictest requirements for quality and purity, ensuring their unmatched performance and reliability.

Our product range includes commercial brewing yeasts, enzymes, yeast nutrients, process aids, microbiology media, and sensory kits.

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 deliver high quality ales.

London ESB English-Style Ale Yeast

London ESB is a true English ale strain, presenting reliable fermentation performance and moderate ester production.

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WildBrew Sour Pitch

WildBrew™ Sour Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles

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SERVOMYCES

Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.

FERMAID K

Fermaid K is a blended yeast nutrient adapted to the fermentation of beer wort. Proper use reduces the occurrence of sluggish and/or stuck fermentations.

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Lalvin BM4x4

Lalvin BM4x4 is a blend of Lalvin yeasts selected in a collaboration with the Brunello di Montalcino wine consortium and the Universita degli Studi di Siena.

Lalvin QA23

Lalvin QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.

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Regular Sensory Kit

The Regular Sensory Kit offers a pre-selected mix of 12 of the most common flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.

12 Mix & Match Sensory Kit

The 12 Mix & Match Sensory Kit offers 12 vials for sensory training. The kit can be fully customized by choosing 12 flavor compounds from all the ones available.

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LWYM – Lin’s Wild Yeast Medium

LWYM is used for the detection and quantitative determination of
wild yeast populations in brewing culture yeast.

HLP – Hsu’s Lactobacillus/Pediococcus Medium

HLP medium allows fast and simple testing for the most common
beer spoiling bacteria. Autoclaving the medium before use is not required.

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VICANT (RED 411) BEER ANTIOXIDANT

Vicant is an anti-oxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer.

ALPHAFLOC PASTE (PST503)

Alphafloc isinglass paste comprises finely divided that can speed maturation and improve filtration by removing yeasts and protein particles

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ABV PROTOZYME NP (PNP511)

abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.

abv Chillzyme (CZY 511)

ABV Chillzyme is a protease used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.

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