LalBrew® Abbaye is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.

LalBrew® Munich Wheat Beer yeast is a neutral strain which can be used to produce a wide variety of wheat-based 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

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.

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.

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 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.

Foamaid is a liquid form of propylene glycol alginate produced by the esterification of alginic acid. It is designed to give a trouble-free method of enhancing and protecting beer foam.

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

ABV Chillzyme is a protease used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.

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.