Brewer’s corner

Upon rehydration, dry cell membranes undergo a transition from gel to liquid crystal phase. Rehydration in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry
to liquid form. Proper rehydration of dry yeast will produce a highly viable and vital liquid slurry.

Click here to download our Rehydration Guide

As a world-leading expert in yeast and bacteria, Lallemand Brewing works to develop solutions that ensure the control of brewing processes and optimize the quality of beers according to desired sensory profiles.

“Our mission is to supply safe products of consistent quality and competitive value, which meet or exceed our customer’s needs. We continuously improve our processes, products and services.“ Francine Leblanc, VP Quality Insurance, Lallemand Inc.

For more information about our quality control procedure, download our Quality and Security brochure.

Quality and Security brochure

Dry yeast is packaged under vacuum in 500g packs or 11g sachets and must be stored dry, below 4˚C (39˚F). Exposure to humidity and oxygen will affect the viability and vitality of the yeast. Do not use soft packs or sachets that appear to have lost their vacuum. Once a pack or sachet is open, use immediately for best results. If kept sealed (or re-sealed) under vacuum and stored under appropriate conditions, dry yeast can be used until the indicated expiration date, which is typically 2-3 years after manufacture.


30 L LalBrew® Belle Saison
Biere de Garde with LalBrew® Belle Saison 30L LalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing. ●●●
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30 L Brown Ale LalBrew® London
Brown Ale with LalBrew® London 30L LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through. LalBrew® London was  selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew® London may also be used in the production of Ciders. ●●●
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30 L Brut IPA LalBrew® CBC-1
Brut IPA with LalBrew® CBC-1 30L LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew® CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew® CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider. ●●●
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Alcohol By Volume (ABV) Calculator

Calculate your Alcohol by Volume and Apparent Attenuation here. Our ABV Calculator is based on the official ASBC method of calculation.

Nutrition Calculator

Calculate your beers nutrition information and calories here. This calculator was developed using the ASBC standard method of calculation.

Pitching rate calculator

This calculator will help you determine the amount of LalBrew® yeast needed for your fermentation.

Bottle Conditioning Calculator

Use our specially formulated Bottle Conditioning Calculator here. This tool was designed for calculating specific pitching rates and sugar additions for bottle conditioning with CBC-1 Cask & Bottle conditioning yeast.

Measuring Titratable Acidity

Measuring Titratable Acidity is an important tool for brewers to use to understand exactly how much of a particular acid (lactic acid most often) is in a beer.

dry yeasts
10 reasons to use Lallemand Dry Brewing Yeast The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch. ●●●
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Biotransformation
Best Practices - Biotransformation Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. ●●●
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best practices Bottle conditioning
Best Practices - Bottle conditioning with CBC-1 This document covers fermentation, priming and bottling, and conditioning. ●●●
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best practices Brut IPA
Best Practices - Brut IPA procedure Brut IPA is a beer style honouring characteristics from one of the world’s best-loved sparkling wines, Champagne. “Brut” is one of the driest forms of champagne wine and heavily influences the conventions of this modern IPA; pale in colour, dry finish and highly aromatic. Residual sugars, malt character, and complexity are not desired but an extra dry finish is complimented with a highly intense aroma, derived from significant late and dry hop additions whilst minimizing bitterness. The key and defining character of the Brut IPA is full attenuation, which can be achieved with the addition of ABV Glucoamylase 400 (AMG enzyme) throughout the brewing process as per our recommended procedure below. ●●●
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