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™ is an English style ale yeast selected for its high performance and versatility for a
wide variety of styles and fermentation conditions
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
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer.
Auxiliary finings are added to cask beer at the end of fermentation, prior to isinglass addition to enhance the clarification effects of isinglass.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
abv Protozyme NP is a neutral protease enzyme derived from a selected non-GMO Food Grade strain of Bacillus subtillis.
ABV Glucanase Premier is a Food Grade Beta-glucanase that breaks down soluble and insoluble celluloses and hemicelluloses in wheat, barley, and other cereals.
Lalvin BM4x4 is a blend of Lalvin yeasts selected in a collaboration with the Brunello di Montalcino wine consortium and the Universita degli Studi di Siena.
Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.
A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.
The 5 Mix &Match Sensory Kit offers a set of 5 vials for sensory training. The kit can be customized by choosing 5 flavor compounds from all the ones available.
The Advanced Off-Flavor Kit offers 18 different compounds that cover the full spectrum of off-flavors that are critical for beer tasters to know towards accurately evaluating beer. 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.
LCSM is used for the detection and quantitative determination of wild yeast populations in brewing culture yeast.