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.
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.
Munich Wheat Beer yeast originated in Bavaria, Germany. It is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.
Lalvin Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
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.
The Craft Sensory Kit is composed the 12 flavor compounds found in many unique styles of craft beer. Each vial allows for spiking 1 liter of beer.
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.
Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.
ABV Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Vicant is an anti-oxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer.