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® CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
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™ 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.
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
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.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Alphafloc isinglass paste comprises finely divided that can speed maturation and improve filtration by removing yeasts and protein particles
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
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.
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 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.
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.