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 London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles.
WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria 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 Lactoplantibacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
VICANT SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in the package.
Vicant SB is an antioxidant and anti browning agent designed to enhance flavour and colloidal stability in beer.
The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds.
AB Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
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.
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.
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 Barrel Aged Sensory Kit offers a total of 12 compounds that cover a variety of common flavors that may be associated with the process of ageing beer in barrels. 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.
LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.