LalBrew® London is a true English ale strain, presenting reliable fermentation performance and moderate ester production.

LalBrew® Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales.

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.

Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.

Lalvin QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.

Lalvin BM4x4 is a blend of Lalvin yeasts selected in a collaboration with the Brunello di Montalcino wine consortium and the Universita degli Studi di Siena.

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.

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.

Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.

Liquid isinglass is added to beer post fermentation to clarify it by removing yeast and protein particles. Ready for use and concentrated forms are available.

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

Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.