About Lallemand Inc.

Lallemand Inc. is a privately-owned company that researches, develops, produces and markets yeasts, bacteria and other microorganisms with the aim of reproducing, managing and optimizing natural fermentation processes in the agri-food industries.

The company is organized into 11 technically-driven business units focusing on various applications of yeast and bacteria in baking, fermented beverages, human and animal nutrition, fuel ethanol and for agricultural and pharmaceutical uses. The global vision of Lallemand Inc. is to be a world leader in markets that utilize our cutting-edge solutions while contributing to the prosperity of our clients and partners.

As a company we take pride – individually and collectively – in the quality of our work, the advanced processes we use, the products and services we provide, and in the recognized and validated efficacy of our continuous improvement programs. We take pride in meeting our customer’s needs ahead of our competition.

Lallemand Brewing key development dates

  • In 1903: Lallemand Inc. was established in Montreal, Canada, as a yeast and fermentation company
  • By 1972: Lallemand had expanded its yeast production to include brewing yeast.
  • In 1986: Lallemand acquired Red Star, an American yeast company.
  • In 1998: Lallemand partnered with Weihenstephan and made a significant breakthrough by introducing Servomyces in cooperation with Prof. Geiger from Weihenstephan. Servomyces is a naturally zinc enriched single yeast strain used as a biological yeast nutrient.
  • In 1999: Lallemand established a research and development center for brewing yeast in Montreal
  • In 2001: Lallemand Inc. acquired the Siebel Institute of Technology, a brewing education institution located in Chicago.
  • Also In 2001: Lallemand Inc. acquired AB Vickers, a British company specializing in brewing processing aids.
  • In 2003: Lallemand introduced its first dried lager yeast, called LalBrew Diamond.
  • In 2014: Lallemand introduces LalBrew New England, a yeast strain specifically designed for brewing hazy, New England-style IPAs.
  • In 2017: Lallemand introduced WildBrew™ Sour Pitch, the first commercially available, freeze-dried, 100% pure Lactobacillus plantarum. This innovative product helped brewers easily, safely, and consistently brew sour beers by providing a ready-to-use, high-performance, and high-purity lactic acid bacteria that was specifically selected for its ability to produce a wide range of sour beer styles.
  • In 2018: Lallemand launched Mascoma Sourvisiae®, bioengineered yeast for brewers. This ale yeast strain is capable of producing lactic acid during fermentation, a process that was previously only achievable with mixed cultures or bacteria. With Mascoma Sourvisiae®, brewers could easily produce sour-style beers in a reproducible, mono-culture product.
  • In 2020: Lallemand made another breakthrough in the brewing industry by introducing WildBrew™ Philly Sour, the first non-Saccharomyces dry yeast capable of simultaneously producing lactic acid and ethanol. This innovative product has unique properties and is a Lachancea spp., that allows brewers to create various styles of sour beers without the need to add bacteria to their breweries. With WildBrew Philly Sour™, brewers could easily and safely produce sour beers with a single yeast strain.

Lallemand – The Art Of Yeast

For additional information about Lallemand and our research centers, plants, global contacts, and much more please visit www.lallemand.com.