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 Wit™ – Belgian Wit-Style Ale Yeast

LalBrew Wit™ Belgian Wit-Style Ale yeast is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.

LalBrew Munich Classic™ – Wheat Beer Yeast

LalBrew Munich Classic™ is a Bavarian wheat beer strain that can express marked spicy and estery aromas, typical to German wheat beer styles.

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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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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.

SERVOMYCES

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

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CRYOFINE

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.

DRIFOAM

Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.

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ABV Aromazyme

The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds.

ABV PROTOZYME NP

abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.

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Lalvin ICV K1-V1116™

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.

Lalvin 71B™

Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.

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Specialty Sensory Kit

The Specialty Sensory Training Kit is composed of 24 vials of a single flavor, with each vial allowing for the spiking of 1 liter of beer.

Craft Sensory Kit

The Craft Sensory Kit is composed the 12 flavor compounds found in many unique styles of craft 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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