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 London™

LalBrew London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles.

LalBrew® LoNa™

LalBrew® LoNa™ is a maltose-negative hybrid strain that has been selected to have ideal characteristics for the production of low and non-alcoholic beers.

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WildBrew Helveticus Pitch™

WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

WildBrew Sour Pitch™

WildBrew Sour Pitch™ is a ready-to-use dried bacteria, a strain of Lactoplantibacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles

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YEASTLIFE EXTRA

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

SERVOMYCES™ L50 – D50

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

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VICANT SB

Vicant SB is an antioxidant and anti browning agent designed to enhance flavour and colloidal stability in beer.

COMPAC CG

Compac CG is the semi-refined, granulated form of the seaweed species Eucheuma cottonii.

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abv Chillzyme

Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.

abv Alphamylase FA

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 Bourgovin RC212™

Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols.

Lalvin EC-1118™

Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.

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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.

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.

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HLP – Hsu’s Lactobacillus Pediococcus medium

HLP allows fast and simple testing for the most common beer spoiling bacteria.

LWYM – Lin’s Wild Yeast Medium

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

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