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 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® CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
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
Fermaid K is a blended yeast nutrient adapted to the fermentation of beer wort. Proper use reduces the occurrence of sluggish and/or stuck fermentations.
Servomyces is a naturally enriched single-strain brewing yeast, used as a biological yeast nutrient.
Lalvin QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.
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.
The Essential Off-Flavor Kit contains 6 of the most frequently encountered off-flavors common to beers of all styles. Each vial allows for spiking 1 liter of beer.
The Comprehensive Sensory Kit brings the 25 most important flavors and aromatics found in beer. Each vial allows for spiking 1 liter of beer.
Auxiliary finings are added to cask beer at the end of fermentation, prior to isinglass addition to enhance the clarification effects of isinglass.
Liquid isinglass is added to beer post fermentation to clarify it by removing yeast and protein particles. Ready for use and concentrated forms are available.
ABV Chillzyme is a protease used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
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.