Leveraging our technical expertise and knowledge in yeast manufacturing, Lallemand Brewing has developed of a range of yeast nutrients designed to support, aid and supplement fermentation processes.
During fermentation, brewing yeast can struggle to achieve consistent performance. This happens when yeast cells are placed in stressful brewing environments, which can be caused by a wide variety of conditions. These conditions range from high gravity environments, adjunct brewing or nutrient-poor wort, among many others.
Having inconsistent or tailing fermentation can lead to flavor defects, increased product waste, limited brewery capacity and manufacturing downtime.
At Lallemand Brewing we have a strong range of yeast nutrients specially designed to give brewers flexibility and to deliver a more predictable and consistent fermentation.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
AB Vickers 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.