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 Windsor™ - ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor.
LalBrew Belle Saison™ is an ale yeast of Belgian origin selected for its ability to create Saison-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
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.
Cryofine contains purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles. For the purposes of rapid dissolving, enhanced performance and long shelflife, the production of Cryofine involves improved disruption technology to enhance dissolving.
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.
Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
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 Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
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.
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.
LCSM 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.