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.
LalBrew Munich Classic™ is a Bavarian wheat beer strain that can express marked spicy and estery aromas, typical to German wheat beer styles.
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.
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
WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles.
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.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.
Cryofine contains purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles. For the purposes of rapid dissolving, enhanced performance and long shelflife, the production of Cryofine involves improved disruption technology to enhance dissolving.
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.
Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.
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 Advanced Off-Flavor Kit offers 18 different compounds that cover the full spectrum of off-flavors that are critical for beer tasters to know towards accurately evaluating beer. Each vial allows for spiking 1 liter of beer.
The Barrel Aged Sensory Kit offers a total of 12 compounds that cover a variety of common flavors that may be associated with the process of ageing beer in barrels. Each vial allows for spiking 1 liter of beer.
HLP allows fast and simple testing for the most common beer spoiling bacteria.
LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.