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 Windsor™ - ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor.
LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
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.
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
Foamsol is a water based emulsion of dimethylpolysiloxane designed to control foams produced in kettle and fermenter.
VICANT SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in the package.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.
ABV Glucoamylase 400 is a food grade saccharifying glucoamylase enzyme capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch.
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 K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
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 12 Mix & Match Sensory Kit offers 12 vials for sensory training. The kit can be fully customized by choosing 12 flavor compounds from all the ones available.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.
HLP allows fast and simple testing for the most common beer spoiling bacteria.