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.

CBC-1 Cask & Bottle Conditioning Yeast

CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.

Windsor British-Style Beer Yeast

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor.

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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 EC-1118

Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne.

Lalvin ICV K1-V1116

Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.

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Specialty Sensory Kit

The Specialty Sensory Training Kit is composed of 24 vials of a single flavor, with each vial allowing for the spiking of 1 liter of beer.

Comprehensive Sensory Kit

The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.

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LCSM- Lin’s Cupric Sulfate Medium

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

LMDA- Lee’s Multi-Differential Agar

LMDA is a complex nutrient medium that will detect most
organisms commonly encountered in a brewery. This media is used for the
detection and enumeration of bacteria and yeast.

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LIQUID ISINGLASS FININGS

Liquid isinglass is added to beer post fermentation to clarify it by removing yeast and protein particles. Ready for use and concentrated forms are available.

ALPHACLAR S (ALS 511)

Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.

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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.

abv GLucoamylase 400 (GAG 511)

ABV Glucoamylase 400 is a food grade saccharifying glucoamylase enzyme capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch.

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