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 Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles.
LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
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.
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
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.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.
Glucoamylase 400 is a GMO free food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus
niger.
Alphamylase FA is a liquid fungal alpha-amylase that hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
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 D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.
The Barrel Aged Sensory Kit offers a total of 12 compounds that cover a variety of common flavors that may be associated with the process of ageing beer in barrels. Each vial allows for spiking 1 liter of beer.
The Craft Sensory Kit is composed the 12 flavor compounds found in many unique styles of craft 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.
LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.