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® 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.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
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.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.
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.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the CIVC.
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 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.
The Regular Sensory Kit offers a pre-selected mix of 12 of the most common flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.
HLP allows fast and simple testing for the most common beer spoiling bacteria.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.