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® Munich Classic is a Bavarian wheat beer strain that can express marked spicy and estery aromas, typical to German wheat beer styles.
LalBrew® Abbaye is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
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
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
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.
Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.
ABV Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.
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.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the CIVC.
The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.
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.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.
HLP allows fast and simple testing for the most common beer spoiling bacteria.