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 Belle Saison is an ale yeast of Belgian origin selected for its ability to create Saison-style beers.
LalBrew® Diamond Lager yeast is a true lager strain originating in Germany.
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.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
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.
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 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 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.
Foamsol is a water based emulsion of dimethylpolysiloxane designed to control foams produced in kettle and fermenter.
Vicant is an anti-oxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer.
ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.