Products

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™ – High Performance Ale Yeast

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 Belle Saison™ – Belgian Saison-Style Yeast

LalBrew Belle Saison™ is a Belgian-style ale yeast selected specially for its ability to create Saison-style beers.

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WildBrew™ Sour Pitch

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

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.

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SERVOMYCES

Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.

FERMAID K

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.

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ALPHAFLOC PASTE

Alphafloc isinglass paste comprises finely divided that can speed maturation and improve filtration by removing yeasts and protein particles

VICANT SB

Vicant SB is an antioxidant and anti-browning agent designed to enhance flavour and colloidal stability in beer.

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GLUCANASE PLUS

Glucanase Plus is a complex enzyme blend that is specifically formulated for application in the brew house to achieve optimum wort filtration.

abv GLucoamylase 400

ABV Glucoamylase 400 is a food grade saccharifying glucoamylase enzyme capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch.

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Lalvin ICV K1-V1116™

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 71B™

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.

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Essential Off-Flavor Sensory Kit

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.

Barrel Aged Sensory Kit

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.

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LCSM – Lin’s Cupric Sulfate Medium

LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.

HLP – Hsu’s Lactobacillus Pediococcus medium

HLP allows fast and simple testing for the most common beer spoiling bacteria.

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