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® Diamond Lager yeast is a true lager strain originating in Germany.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
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
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.
ABV YeastLife O™ is the result of intensive Research & Development studies on the impact of yeast nutrition on the fermentation of high sugar/low nutrient-based fermented beverages, including hard seltzer.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Protosol is a specifically selected colloidal silica sol, which promotes sedimentation of proteins and other solids from beer and wort. Protosol effectively clarifies wort and beer at very low addition rates, enabling increased throughput of your brewery without the need for investment in tank or filtration capacity.
Foamsol is a water based emulsion of dimethylpolysiloxane designed to control foams produced in kettle and fermenter.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.
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 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.
The Specialty Sensory Training Kit is composed of 24 vials of a single flavor, with each vial allowing for the spiking of 1 liter of beer.
The Essential Off-Flavor Kit contains 6 of the most frequently encountered off-flavors common to beers of all styles. Each vial allows for spiking 1 liter of beer.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.