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® Diamond Lager yeast is a true lager strain originating in Germany.
LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a
wide variety of styles and fermentation conditions
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.
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.
Drifine is purified isinglass added to wine at the end of fermentation to speed clarification and improve filtration by removing yeasts and particulate matter.
Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
Lalvin Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
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 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.
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.
LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.