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 Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.
LalBrew® Verdant IPA for its ability to produce a variety of hop-forward and malty beers. This highly versatile strain is well suited for a variety of 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.
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
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.
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.
Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.
Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of 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.
Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.
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 Essential Off-Flavor Kit contains 6 of the most frequently encountered off-flavors common to beers of all styles. 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.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.