Products of Lallemand
Lallemand Lalbrew® Nottingham™ High Performance Ale Yeast 11 gr
€3.39*
Classified as Saccharomyces Cerevisiae.Top cropping yeast. Also usable for lager beers (bottom cropping). Can be used for a wide variety of types of beer. High fermentation rate; can reach a final weight of 1008 (2°P). A quick start and a powerful fermentation which can be completed in 4 days when using temperatures above 17°C (Quick Start).
Flocculation: HighAlcohol Tolerance: High, which makes this beer suitable for beers with a higher ABV.
Type of yeast: Top cropping at temperatures of 14-21°CBottom cropping at lower temperatures (up to 12°C)
Character of the yeast: Low concentration of fruitiness and estery aromas. Neutral flavour. Does not give unpleasant smells.
Type of beers: Mild Ale, Golden Ale, Blond Ale, Bitter, Pilsner, Vienna, Pale Ale, Amber Ale, Red Ale, ESB, IPA, Altbier,Strong Ale, Barleywine, American Style Brown Ale, Dry
Not Available
Lallemand Lalbrew® Belle Saison™ Belgian Saison-Style Yeast 11 g
€2.89*
Belle Saison™ is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison™ is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with Belle Saison™ are fruity, spicy and refreshing.Beer Styles: SaisonAroma: citrus, pepper.Attenuation: highFermentation range: 15-35°CFlocculation: lowAlcohol tolerance: 15% Pitching rate: 5-10 g / 10 liter.
Available
Lallemand Lalbrew® Abbaye™ Belgian Ale Style Yeast 11 g
€3.39*
Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
Beer style(s): Belgian
Aroma: Spicy, fruity, tropical
Sedimentation: Medium to high
Attenuation: High
Fermentation temperature: 17-25°C
Alcohol tolerance: 14%
Pitching rate: 5-10 g / 10 liter.
Available
Lallemand Lalbrew® BRY-97™ American West Coast Yeast 11 gr
€3.39*
BRY-97™ is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.Through expression of a beta-glucosidase enzyme, BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with BRY-97™ include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.Beer Styles: American Ales Aroma: neutral with slight esterAttenuation: medium to highFermentation range: 15-22°CFlocculation: highAlcohol tolerance: 13% Pitching rate: 5-10 g / 10 liter.
Available
Lallemand Voss Kveik Ale Yeast 11 g
€3.69*
LALBREW VOSS™ - Embrace the Heritage of Norwegian Kveik Yeast
Kveik, a Norwegian word denoting yeast, is an integral part of the Norwegian farmhouse brewing tradition. For generations, kveik has been preserved through drying and passed down as a cherished tradition. It is the original, traditional dried yeast! The LalBrew Voss™ strain, at the heart of this tradition, was acquired from Sigmund Gjernes of Voss, Norway. He has faithfully nurtured this culture using time-honored methods since the 1980s and generously shared it with the broader brewing community.
LalBrew Voss™ is a remarkable yeast strain that accommodates a broad spectrum of fermentation temperatures, ranging from 25 – 40°C (77 – 104°F), with an especially high optimal range of 35 – 40°C (95 – 104°F). This versatile yeast delivers impressively fast fermentations within its optimal temperature range, with full attenuation typically reached within 2-3 days.
The flavor profile of LalBrew Voss™ remains consistent across this wide temperature range, offering a neutral base with delicate fruity notes reminiscent of orange and citrus. This strain is a testament to the rich heritage of Norwegian brewing, bridging tradition with modern convenience.
Discover the heritage of Norwegian kveik yeast with LalBrew Voss™ and craft exceptional beers that pay homage to this unique tradition. Order now and experience the convenience and reliability of this remarkable yeast strain in your brewing endeavors.
Beer Styles: Norwegian Farmhouse Ales, Fast-fermented neutral Ales
Aroma: Relatively neutral at high temp, Slight Orange/citrus notes
Attenuation: 76-82%
Flocculation: very high
Alcohol tolerance: 12% ABV
Fermentation temperature: 25-40°C | optimal temperature range: 35-40°CDosage: 100 g/hl
Available
Lallemand Lalbrew® Munich Classic™ Wheat Beer Yeast 11 gr
€3.39*
Classified as Saccharomyces Cerevisiae.Top cropping yeast. Usable for a diverse amount of Wheat beers, German Weizen, and Hefeweizen.
Type of yeast: Top cropping. A quick start and a powerful fermentation which can be completed in 4 days when using temperatures above 17°C (Quick Start).
Character of the yeast: The aroma has an estery odor and flavour with a note of banana. Does not give unpleasant smells.
Flocculation: Munich does not flocculate.Fermentation rate: Average/HighType of beers: Wheat beer, Wit beer, Weizen, Hefeweizen, Dunkelweizen, Weizenbock, American-Style Hefeweizen.
Available
Lallemand Lalbrew® Verdant IPA™ Ale Yeast 11 gr
€3.39*
Explore the Flavorful World of LalBrew® Verdant IPA - Crafted in Collaboration with Verdant Brewing Co. (UK)
LalBrew® Verdant IPA is the result of a special collaboration with Verdant Brewing Co. (UK), carefully selected for its remarkable ability to produce an array of hop-forward and malty beers.
Prepare to be captivated by prominent notes of apricot, coupled with delightful undertones of tropical fruit and citrus, seamlessly intertwining with hop aromas. This strain, with its medium-high attenuation, brings to life a brew that balances a soft and harmonious malt profile, offering slightly more body than your typical American IPA yeast strain.
LalBrew® Verdant IPA is a highly versatile strain that lends itself beautifully to a wide range of beer styles. Whether you're crafting a New England IPA (NEIPA), an English IPA, an American Pale, an English Bitter, a Sweet Stout, or even a Sour beer, this yeast strain is your ideal companion.
Elevate your brewing experience and explore the myriad of flavors that LalBrew® Verdant IPA brings to your beer creations. Order now and embark on a journey through hop-forward and malty beer styles, enriched by this exceptional yeast strain. Craft your beers with confidence and savor the art of brewing.
Specifications:
Beer styles: NEIPA, English IPA, American Pale, Sweet stout, Sours
Aroma's: Apricot, Tropical fruit
Attenuation: Medium - High
Fermentation Range: 18-23°C
Flocculation: Moderate
Alcohol tolerance: 12%
Pitching Rate: 5-10 g / 10 L
Not Available
Lallemand Lalbrew® Windsor™ British Style Beer Yeast 11 gr
€3.39*
Windsor™ yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor™ are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.
Beer style(s): Fruity English ales, pale ales, porters
Aroma: Fruity, estery
Attenuation: Medium
Fermentation temperature range: 15 - 22°C
Alcohol tolerance: 12% ABV
Pitching rate: primary: 50-100g/hL
Available
Lallemand Lalbrew® CBC-1™ Cask & Bottle Conditioning Yeast 11 gr
€3.49*
Classified as Saccharomyces Cerevisiae.Top cropping yeast. Can be used for a wide variety of ale beers. Average fermentation level which reach a high final gravity.
A quick start and a powerful fermentation which can be completed in 4 days when using temperatures above 17°C (Quick Start).
Flocculation: None, but settling can be promoted. This is commonly used for the production of beers with a strong bitter taste, stouts, Weizen and Hefeweizen.
Type of yeast: Neutral flavour and aroma. CBC-1™ leave only a rest amount of sweetness behind since the beer does not use maltotriose during its production.
Type of beers: All ale types, especially the ones with a high ABV (up to 12%). Also suitable for fruity beers, and champagne beers.
Available
Lallemand Lalbrew® London ESB™ English-Style Ale Yeast 11 gr
€3.49*
The London ESB™ yeast is suitable for creating a wide spectrum of English ales which have clean, balanced aromatic profiles with moderate alcohol production. London ESB™ offers the right fermentation and aromatic profiles suitable for Extra Special Bitter styles as well as Pale Ale, bitter and other traditional English-style ales.
Beer style(s): English-style ales, pale ales
Aroma: Fruity, estery, malty
Sedimentation: Low
Attenuation: Medium
Fermentation temperature: 18-22°C
Alcohol tolerance: 12%
Pitching rate: 100 grams per hl
Available
Lallemand Lalbrew® Diamond™ Lager Yeast 11 gr
€3.49*
This yeast strain originates from Germany and is used by commercial breweries worldwide. This yeast performs excellently and together with the ease and consistency of dried yeast, it is perfect for producing various types of lager of the best quality. Not suitable for secondary fermentation in the bottle.
Beer style(s): Lager
Aroma: Neutral
Sedimentation: High
Attenuation: High
Fermentation temperature: 10-15°C
Alcohol tolerance: 13%
Pitching rate: 200 grams per hl
Available
Lallemand Lalbrew® New England™ - American East Coast Ale Yeast 11 gram
€3.39*
Discover LalBrew® New England™ Ale Strain for East Coast-Style Beer
Introducing LalBrew® New England™, an ale strain meticulously selected for its remarkable ability to create a distinct fruit-forward ester profile, a key characteristic in the creation of East Coast styles of beer.
A typical fermentation with LalBrew® New England™ takes your beer on a journey of tropical and fruity esters, with prominent notes of stone fruits, such as peach. This unique profile is achieved through the expression of a β-glucosidase enzyme, enhancing the complexity of your brew.
But that's not all. LalBrew® New England™ also plays a crucial role in promoting hop biotransformation, intensifying the hop flavor and aroma of your beer. It offers a medium to high level of attenuation and medium flocculation, making it the perfect choice for crafting East Coast style ales.
Elevate your brewing experience and achieve the desired fruit-forward ester profile in your beer with LalBrew® New England™. Craft your East Coast-style ales with confidence and bring out the tropical and fruity flavors you've been longing for.
Specifications:
Beer styles: NEIPA, East Coast style ales
Flavors: Tropical and Stone fruit
Attenuation: Medium - High
Fermentation range: 15-22°C
Flocculation: Medium
Alcohol tolerance: 9%
Pitching rate: 5 g / 10 L
Available
Lallemand Lalbrew® Wit™ Belgian Wit Style Yeast 11 g
€3.39*
Lallemand Wit™ (Belgian Wit-Style Ale yeast) is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. Belgian Wit™-Style provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.Beer Styles: Wheat beers Aroma: fruity, banana and clove.Attenuation: medium to highFermentation range: 17-22°CFlocculation: lowAlcohol tolerance: 12% Pitching rate: 5-10 g / 10 liter.
Available
Yeast Nutrition - Servomyces® for beer yeast - 10 gram
€4.95*
Servomyces is the most unique yeast nutrient available in brewing. It's a biological substance produced without chemicals or additives. Servomyces is so natural, it is approved for brewing within Germany under the German Purity Law ‘Reinheitsgebot’.
Servomyces improves yeast’s ability to incorporate essential nutrients, especially zinc, into its cellular structure. Tested in breweries around the world, Servomyces has been proven to:
Cut down on fermentation time, improving process efficiency
increase flocculation
Greatly reduce harsh sulphur notes
Improve the health and viability of yeast
Reduce levels of diacetyl at the end of primary fermentation
Produce faster, more complete attenuations
Increase yeast production for a better harvest
Improve the quality of the finished beer
One sachet of 10 gram is sufficient for 1000 litres beer. For hobby brewers: be careful with the dosage:Dosage: 1 gram / 100 litres beer and should be added to the kettle about 10 minutes before the end of the boil.
Not Available
Lallemand LalBrew® NovaLager™ 11gr
€4.50*
LalBrew® NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid of the new variety selected to produce pure lagers with distinct flavour characteristics and superior fermentations.
This robust lager strain with ideal characteristics for lager production, including fast fermentation and high fermentation rates. The distinct flavour profile is very clean, light esters over a wide temperature range.
LalBrew® NovaLager™ is hybrid strain lager strain that stands out from all other traditional Saccharomyces pastorianus strains. This strain produces little VDK/diacetyl and uses patented technology from the University of California Davis (USA) that inhibits hydrogen sulphide (H2S) production, reducing the maturation time for lager production.
Specifications:
Beer styles: Pilsner, Lager
Flavours: Neutral
Attenuation: High
Fermentation temperature: 10-20°C (ideal 12°c)
Flocculation: Medium
Alcohol tolerance: 13%
Dosage: 5-10 g / 10 L
Available
Lallemand Wildbrew® Philly Sour™ 11 gram
€3.95*
Brew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew® series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention,
WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Specifications:
Beer Styles: Berliner Weisse, Gose, Lambic-style and Sour IPA's
Aromas: Sour, Apple and Stone fruit
Attenuation: High
Fermentation Range: 20-30°C
Flocculation: High
Alcohol tolerance: 9%
Pitching Rate: 5-10 g / 10 L
Available
Lallemand Lalvin EC1118™ 5 gr
€2.95*
'The original Prise de Mousse’ was selected by the Institut Oenologique de Champagne (IOC) in the Champagne region. This Lalvin EC 1118® Champagne yeast is usable for producing white base wines for Champagne as well as in-bottle fermentation wines.
Champagne yeast suitable for white, red and rosé wines and ciders
Specifications:
Ferments from 10°C
Quick clarification and very compact sediment
MLF (malo) compatible
Positive contribution to SO2 policy
Prevents spontaneous MLF (malo)
Saccharomyces cerevisiae var. bayanus
5 g package
Dosage 4.5 g/23 l
few Available
Lallemand Lalbrew® Köln| Kölsch 11 gr
€3.49*
LalBrew® Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew® Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.
Specifications
Recommended styles: Kölsch
Flavors: Neutral
Fermentation rate: medium-high
Fermentation temperature: 12-20°C
Sedimentation: medium-high
Alcohol tolerance: 9%
Dosage: 10 g / 10 liters
Not Available
Lallemand Lalvin D47™
€2.95*
The Lalvin D47™ strain was isolated from grapes grown in the Côtes-du-Rhône region in France by Dr Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. The ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
ICV D-47 is a low-foaming fast yeast that settles well and forms a compact lees at the end of fermentation. This strain tolerates fermentation temperatures between 15° and 20°C (59° and 68°F) and improves mouthfeel thanks to its complex carbohydrates.
Malolactic fermentation proceeds well in wines made with ICV D-47. Recommended for making wines of white varieties such as Chardonnay and rosé wines. An excellent choice for making mead, but make sure to add yeast nutrients, especially usable nitrogen. An excellent choice for dry white wines, blush wines and residual sugar wines.
Available
Lallemand Lalvin 71B™ 5 gr
€2.95*
Lalvin 71B® was selected by the INRA (Institut National de la recherche Agronomique) in Narbonne, France. This yeast is known for making 'Vins Nouveaux', primeur wines with a tropical fruit character. Its long-lasting aromas are due to the production of relatively stable esters and higher alcohol content. Lalvin 71B® is also characterised by partial conversion of malic acids to alcohol and CO2 during fermentation.
Specifications:
Suitable for white, red and rosé wines
Decomposition of malic acid
MLF (malo) is recommended
Recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo
Saccharomyces var. cerevisiae
Packaging 5 g
Dosage 5 g/20 l for white/rosé and 5 g/14 l for red
Not Available
Lallemand Lalbrew® Farmhouse™ Saison-Hybrid 11gr
€3.49*
LalBrew® Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques.
The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons.
Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous flavors, therefore enhancing the saison yeast aroma characteristics.
Specifications
Beer styles: Farmhouse style Ales
Aroma's: Clove, Pepper, Tropical fruit
Attenuation: High
Fermentation Range: 20-30°C
Flocculation: Low
Alcohol tolerance: 13%
Pitching Rate: 5-10 g / 10 L
Available
Lallemand Wildbrew® Sour Pitch™ 10 gr
From
€13.95*
WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.
Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.
In a standard wort, WildBrew™ Sour Pitch bacteria exhibits:
Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
High lactic acid versus lower acetic production.
Aroma and flavor is citrus and tangy with a hint of fruit.
The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F). Recommended dosage is 1g/ 10 liter.
Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
Not Available
Lallemand Lalvin QA23™ 5 gr
€2.95*
Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in collaboration with the Vinhos Verdes region's viticultural commission. It is used for chardonnay, sauvignon blanc, chenin blanc, colombard and sémillon to produce fresh and fruity wines. It enhances the aromas of the typical varieties through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for developing the characteristic passion fruit character of sauvignon blanc.
Lalvin™ QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity, due to strong pre-clearance, at low temperatures (15°C) into dry wine. It is
classified as a Saccharomyces cerevisiae var. bayanus. Highly compatible with malolactic fermentation.
Specifications:
Saccharomyces cerevisiae var. bayanus
Can ferment juice at low temperatures (15 °C)
Alcohol tolerance: 16%
BZA (malo) compatible
Packaging: 5 g
Dosage: 4.5 g / 23 l
Available
Lallemand Lalvin K1 (V1116) 5 gr
€2.95*
Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and, with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content.Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
Available