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 CBC-1™ – Cask & Bottle Conditioning Yeast

LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.

LalBrew Munich Classic™ – Wheat Beer Yeast

LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany.

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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 Lactobacillus plantarum 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.

Yeastlife O™

ABV YeastLife O™ is the result of intensive Research & Development studies on the impact of yeast nutrition on the fermentation of high sugar/low nutrient-based fermented beverages, including hard seltzer.

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VICANT SB

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

PROTOSOL

Protosol is a specifically selected colloidal silica sol, which promotes sedimentation of proteins and other solids from beer and wort. Protosol effectively clarifies wort and beer at very low addition rates, enabling increased throughput of your brewery without the need for investment in tank or filtration capacity.

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ABV GLUCANASE PREMIER

ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.

ABV Aromazyme

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

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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.

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.

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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.

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.

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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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