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 Belle Saison™ is an ale yeast of Belgian origin selected for its ability to create Saison-style beers.
LalBrew Abbaye™ is an ale yeast of Belgian origin selected for its ability to ferment Belgian 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.
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.
Alphafloc isinglass paste comprises finely divided that can speed maturation and improve filtration by removing yeasts and protein particles
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.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.
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.
The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. 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.
LWYM 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.