A true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers

A blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids, sterols, unsaturated fatty acids, key nutriens, and inactive yeast.

A fermentation aid using an organic source of nitrogen; achivieve a better fermentation with more stable temperature levels.

A natural rehydration nutrient containing a balance of micronutrients, developed to enhance kinetics and thereby avoid problem fermentations.

A ready-to-use dried bacteria, a strain of Lactobacillus helveticus was specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew Sour Pitch™, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew Helveticus Pitch™ will deliver unmatched consistency, effortless application, fully assured performance, and unparalleled purity for brewing the sour beer style of your choice.

AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. *This will be a direct ship item.

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 β-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 a more fruit-forward ester profile.

A true English ale strain selected for its ability to produce authentic, traditional UK beer styles. Fermentation performance is fast and consistent producing moderate esters and lower attenuation due to an inability to metabolize maltotriose. LalBrew London™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992.

A Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. LalBrew Munich Classic™ produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™. A true top-cropping yeast, LalBrew Munich Classic™ can be skimmed off the top of classic open fermentation vessels using traditional methods.

An English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992.

An ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma.

Aurora was carefully selected for its robust fermentation characteristics at low temperatures and fruity expression. This strain is a Saccharomyces cerevisiae targeted broadly at IPA styles, and particularly the new Northern IPA style

A unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA (Patent N° PCT/US20 18/043 148). WildBrew 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.

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.

Specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. Through expression of a β-lyase enzyme, LalBrew Verdant IPA™ can promote hop biotransformation and accentuate hop flavor and aroma. With medium-high attenuation, LalBrew Verdant IPA™ leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.

A Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation and very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.

A true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. LalBrew Windsor™ is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales.

Groundbreaking and efficient lightweight PET kegs guarantees top quality for the beverages that go into them, with a focus on sustainable practices.

Groundbreaking and efficient lightweight PET kegs guarantees top quality for the beverages that go into them, with a focus on sustainable practices.

The single-use KeyKeg Snapcap is placed on the KeyKeg after filling to keep the product valve clean.