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® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales.
LalBrew® Munich Classic is a Bavarian wheat beer strain that can express marked spicy and estery aromas, typical to German wheat 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.
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
Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.
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.
Britesorb BK 75 is a non-macerating silicic acid hydrogel that removes irreversibly only the protein groups which may cause low-temperature clouding.
ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.
Lalvin QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the CIVC.
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 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.
LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.
LWYM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.