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 Voss™

The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.

LalBrew BRY-97™

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 clean fermentations for high quality ales.

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WildBrew Sour Pitch™

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™

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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ISY Enhance

AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer.

SERVOMYCES™ L50 – D50

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

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BRITESORB BK 75

Britesorb BK 75 is a non-macerating silicic acid hydrogel that removes irreversibly only the protein groups which may cause low-temperature clouding.

DRIFOAM

Drifoam is a powder form of propylene glycol alginate designed to give a trouble free method of enhancing and protecting beer foam.

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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 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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