Lallemand Brewing

Products

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® Belle Saison Belgian Saison-Style Yeast

LalBrew® Belle Saison is an ale yeast of Belgian origin selected for its ability to create Saison-style beers.

LalBrew® Voss Kveik Ale Yeast

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.

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WildBrew™ Sour Pitch

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

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.

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SERVOMYCES

Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.

FERMAID K

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.

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AUXILIARY FININGS

Auxiliary finings are added to cask beer at the end of fermentation, prior to isinglass addition to  enhance the clarification effects of isinglass.

PROTOFINE

Protofine is a food grade product designed to promote the flocculation and precipitation of yeast and protein complexes during cold storage of beer.

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GLUCANASE PLUS (BGP511)

Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.

abv Alphamylase FA (AFA 511)

ABV Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.

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Lalvin EC-1118

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 ICV-D47

Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals.

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Basic Sensory Kit

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.

Advanced Off-Flavor Sensory Kit

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.

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LWYM – Lin’s Wild Yeast Medium

LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.

LCSM – Lin’s Cupric Sulfate Medium

LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.

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