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® New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.
LalBrew® Abbaye is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
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.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
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.
VICANT SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in the package.
Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.
ABV Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
ABV Glucoamylase 400 is a food grade saccharifying glucoamylase enzyme capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the CIVC.
Lalvin Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. Each vial allows for spiking 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.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.
HLP allows fast and simple testing for the most common beer spoiling bacteria.