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 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
LalBrew® Belgian Wit-Style Ale yeast (new version of Munich Wheat Beer yeast) is a neutral strain which can be used to produce a wide variety of wheat-based 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
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.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Breakbright Tablets contain the semi-refined, granulated form of the seaweed species Eucheuma cottonii.
ABV Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.
Lalvin 71B is a wine yeast for nouveau-style wines, and it was isolated by Pr. Maugenet’s team at France's National Agricultural Research Institute.
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 Intermediate Off-Flavor Kit offers a total of 12 compounds that cover a variety of spoilage-related flavors as well as artifacts from other sources. 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.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.