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.
ABV Alphamylase LT30 is a Food Grade bacteria alpha-amylase. It is a liquefying enzyme, and its action on starch substrates produces a decrease of viscosity.
ABV Chillzyme is a protease used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
Lalvin 71B is a wine yeast for nouveau-style wines, and it was isolated by Pr. Maugenet’s team at France's National Agricultural Research Institute.
Lalvin Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.
Vicant is an anti-oxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer.
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.
The Basic Sensory Training Kit offers 4 sets of identical pre-selected vials, with 6 of the most common beer-related flavor compounds included each set.