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.
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.
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.
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.
Alphafloc isinglass paste comprises finely divided that can speed maturation and improve filtration by removing yeasts and protein particles
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
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.
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 QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.
The 5 Mix &Match Sensory Kit offers a set of 5 vials for sensory training. The kit can be customized by choosing 5 flavor compounds from all the ones available.
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.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.
HLP allows fast and simple testing for the most common beer spoiling bacteria.