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 Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles.
LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany.
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
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.
Fermaid K is a blended yeast nutrient adapted to the fermentation of beer wort. Proper use reduces the occurrence of sluggish and/or stuck fermentations.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Drifine is purified isinglass added to wine at the end of fermentation to speed clarification and improve filtration by removing yeasts and particulate matter.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
ABV Chillzyme is a protease used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
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.
The Intermediate Off-Flavor Kit offers a total of 12 compounds that cover a variety of spoilage-related flavors as well as artifacts from other sources. Each vial allows for spiking 1 liter of beer.
The Regular Sensory Kit offers a pre-selected mix of 12 of the most common flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.
HLP allows fast and simple testing for the most common beer spoiling bacteria.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.