Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers.

General purpose ale yeast with neutral flavor profiles, recommended for specialty ales and trappist type beers.

A yeast extract rich in native proteins specifically made to produce a permanent stable haze; ideal for produce hazy beers.

Specially created to ferment blue agave variety Tequilana weber juices for Tequila production with or without addition of alternative sugar sources.

Specialty yeast selected for its estery somewhat peppery and spicy flavor development (POF+), producing clovelike aroma.

American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate.

Famous for producing American Whiskey. The natural choice for the best Bourbons distillers and other American whiskey producers.

A saccharomyces cerevisiae var. diastaticus, characterized by a particularly high attenuation, recommended for wheat beer fermentations.

An ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew 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, LalBrew Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig.

A Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. LalBrew 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 LalBrew Belle Saison™ are fruity, spicy, and refreshing. Through expression of a β-glucosidase enzyme, LalBrew Belle Saison™ can promote hop biotransformation and accentuate hop flavor and aroma in hoppy saison-style beers.

An American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma.

A relatively neutral wheat beer strain which can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classic™. LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers.

Specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1™ has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1™ is also an ideal strain for primary fermentation of dry ciders, mead, and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1™ achieves high attenuation with a clean and neutral flavor profile.

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.