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.
ABV Glucoamylase 400 is a food grade saccharifying glucoamylase enzyme capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch.
Alpha Acetolactate Decarboxylase is a decarboxylase enzyme that prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin.
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne.
Lalvin Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure.
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.
Vicfine is purified isinglass in convenient powder formadded to beer at the end of fermentation to speed maturation and improve filtration.
The Hop Sensory Kit is composed of 24 pre-selected vials representing different bittering and aromatic compounds commonly contributed by hops.
The 12 Mix & Match Sensory Kit offers 12 vials for sensory training. The kit can be fully customized by choosing 12 flavor compounds from all the ones available.