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 New England™ – American East Coast Ale Yeast

LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.

LalBrew Diamond™ – Lager Yeast

LalBrew® Diamond Lager yeast is a true lager strain originating in Germany.

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WildBrew™ Helveticus Pitch

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

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

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YEASTLIFE EXTRA

Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals and vitamins.

SERVOMYCES

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

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ALPHACLAR S

Alphaclar S is a single –use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer.

CRYOFINE

Cryofine contains purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles. For the purposes of rapid dissolving, enhanced performance and long shelflife, the production of Cryofine involves improved disruption technology to enhance dissolving.

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abv Alphamylase LT30

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.

ABV Aromazyme

The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds.

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Lalvin 71B

Lalvin 71B is a wine yeast for nouveau-style wines, and it was isolated by Pr. Maugenet’s team at France's National Agricultural Research Institute.

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.

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Intermediate Off-Flavor Sensory Kit

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.

Comprehensive Sensory Kit

The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.

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LWYM – Lin’s Wild Yeast Medium

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

LMDA – Lee’s Multi-Differential Agar

LMDA is a complex nutrient medium that will detect most microorganisms commonly encountered in a brewery.

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