Ingredients for Beer Brewing & Wine Making

Lactose is a non-fermentable sugar used to sweeten and add body to beer styles such as Brown Ales and Milk Stouts.  It can give your beer a creamy ...

A relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditi...

LalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticu...

LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its re-fermentation properties and is recommended for...

LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers...

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 th...

LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavours a...

LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coa...

LalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation c...

LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenua...

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide bre...

LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F)...

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, In...

An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. The EC-1118 strain was isolated, studied and sel...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 ...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...