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 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.

LalBrew® LoNa™

LalBrew® LoNa™ is a maltose-negative hybrid strain that has been selected to have ideal characteristics for the production of low and non-alcoholic beers.

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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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SERVOMYCES™ L50 – D50

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

ISY Enhance

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

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VICANT SBX

VICANT SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in the package.

FOAMSOL

Foamsol is a water based emulsion of dimethylpolysiloxane designed to control foams produced in kettle and fermenter.

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ABV Aromazyme

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

abv Chillzyme

Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.

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