Lallemand Brewing

COVID-19:   Lallemand Brewing delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). We will continue to monitor the rapidly evolving situation and inform you in case of a change, and to follow the guidance and safety recommendations of the Public Health Agencies worldwide. During this difficult period, as we continue to connect and to serve you, please know that your safety and the safety of our employees remains our top priority.

Main image Side Back Logo


Servomyces is a naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient. The propagation and drying process of Servomyces has been specifically designed to accumulate a range of trace minerals and elements that are essential or limiting during alcoholic fermentation.

Buy now
  • Get a quote

Classified as Saccharomyces cerevisiae, a top fermenting yeast
Typical analysis of Servomyces per gram:
Percent solids  93% – 95%

Zinc  50,000 – 60,000 ppm

Wild Yeast < 103 (Lysine method)

Bacteria < 105 (0.01% of yeast)

Mold negative

Contains inactive brewer’s yeast.

Does not contain GMO materials.

Minerals, when incorporated into some sort of living tissue, are more efficacious than when presented as a salt.

Servomyces presents better bio-availability of minerals, which is a very important factor in yeast nutrition.

Servomyces can decrease fermentation time significantly.

Improves yeast sedimentation.

Stimulates uptake of maltose and maltotriose, depending on the brewing strain, which results in higher alcohol yields.

Stimulation of protein synthesis and yeast growth which leads to higher biomass production during propagation.

It is reported that Servomyces eliminates harsh sulphur notes and produces asmoother more balanced beer.

1 g Servomyces is used for 100 liters of wort for fermentation.

2 g Servomyces is used for 100 liters of wort for propagation.

Practical trials have shown that addition of Servomyces should be made to the kettle about ten minutes before the end of the boil.