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 CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
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.
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
AB Vickers YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect 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.
Vicant SB is an antioxidant and anti browning agent designed to enhance flavour and colloidal stability in beer.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
ABV Alphamylase LT30 is a Food Grade bacteria alpha-amylase. It is a liquefying enzyme, and its action on starch substrates produces a decrease of viscosity.
Lalvin QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
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 12 Mix & Match Sensory Kit offers 12 vials for sensory training. The kit can be fully customized by choosing 12 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.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.
HLP allows fast and simple testing for the most common beer spoiling bacteria.