Products

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 Abbaye™ – Belgian Ale Yeast

LalBrew Abbaye™ is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.

LalBrew BRY-97™ – West Coast Ale Yeast

LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales.

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WildBrew™ Sour Pitch

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

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.

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FERMAID K

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

Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.

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FOAMSOL

Foamsol is a water based emulsion of dimethylpolysiloxane designed to control foams produced in kettle and fermenter.

PROTOSOL

Protosol is a specifically selected colloidal silica sol, which promotes sedimentation of proteins and other solids from beer and wort. Protosol effectively clarifies wort and beer at very low addition rates, enabling increased throughput of your brewery without the need for investment in tank or filtration capacity.

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abv Alphamylase LT30

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 Aromazyme

The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds.

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Lalvin EC-1118™

Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.

Lalvin 71B™

Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.

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12 Mix & Match Sensory Kit

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.

Basic Sensory Kit

The Basic Sensory Training Kit offers 4 sets of identical pre-selected vials, with 6 of the most common beer-related flavor compounds included each set.

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HLP – Hsu’s Lactobacillus Pediococcus medium

HLP allows fast and simple testing for the most common beer spoiling bacteria.

LMDA – Lee’s Multi-Differential Agar

LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.

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