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® Abbaye is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
LalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor.
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 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.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
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.
Vicant SB is an antioxidant and anti-browning agent designed to enhance flavour and colloidal stability in beer.
ABV Alphamylase LT30 is a Food Grade bacteria alpha-amylase. It is a liquefying enzyme, and its action on starch substrates produces a decrease of viscosity.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne.
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.
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.
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.
HLP allows fast and simple testing for the most common beer spoiling bacteria.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.