Lallemand

Lallemand Belle Saison Yeast

WildBrew™ Sour Pitch is a high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Produces a clean and balanced citrus flavor profile suitable for both traditional and modern sour beer styles.When inoculated under the right conditions, WildBrew™ Sour Pitch delivers consistent results, combined with a safe and easy way to handle bacteria in the brewery. The culture is suitable for various beer souring techniques, such as kettle souring. For best results the wort should ideally be unhopped or at very low IBU-levels.Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.Classified as Lactobacillus plantarum, a facultative hetero-fermentative strain (produces lactic acid, carbon dioxide and acetic acid or ethanol).Dosage: 10 g / 100 lSuitable pH at inoculation: >3.4Temperature: 30 - 40 °C (86 - 104 °F)

WildBrew™ Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. The Helveticus Pitch provide a slightly different sensory characteristics than Lactobacillus plantarum, described as a more intense citrusy flavorWildBrew™ Helveticus Pitch produces an intense and sharp 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. Besides providing an outstanding performance, WildBrew™ Helveticus Pitch is capable of delivering consistent results for brewers.Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.Classified as Lactobacillus helveticus, a facultative hetero-fermentative strain (produces lactic acid, carbon dioxide and acetic acid or ethanol).Inoculation: 10 g / 100 lSuitable pH at inoculation: >3.4Optimum fermentation temperature: 38 - 45 °C (100 - 113 °F)Producer: Lallemand

LalBrew® Verdant IPA was 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. 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. While similar to LalBrew® New England, this strain produces a great deal more mouthfeel and body. The fruity character is more rounded when compared to the New England strain where the tropical character tends to dominate.This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter and Sweet Stout.Typical flavor descriptors:– Most notably Apricot– Slight peach but not as prominent– Some sweeter notes such as Vanilla, creamyAttenuation: Medium to highAlcohol tolerance: 10 %Flocculation: MediumOptimum fermentation temperature: 18 - 23 °C (64 - 73 °F)Producer: Lallemand

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. 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. Aroma and flavor is sour, red apple and stone fruit, notably peach. 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 Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew Philly Sour yeast when producing traditional styles is 20 °C (68 °F) to 25 °C (77 °F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved.Pure Strain is STA1 negative.Attenuation: HighAlcohol tolerance: 9 %Flocculation: HighOptimum fermentation temperature: 20 - 25°C (68 - 77°F)Producer: Lallemand

LalBrew New England is an American East Coast style ale strain selected specifically for its fermentative consistency and its ability to allow hop flavors and aromas to remain prominent while also providing the fruity notes brewers seek when brewing “East Coast” style ales.A typical fermentation with New England will produce tropical and fruity esters, notably stone fruits like peach.East Coast-style ales a sister style to their West Coast counterpart – but with yeast that naturally produces fruit forward flavors and aromas. Sometimes cloudy, sometimes not, East Coast-style ales are centered around an ideology of a mixed bouquet of fruit and hops on the nose, and a similar blend when tasted.New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. Attenuation: Medium - highAlcohol tolerance: 9 %Flocculation: MediumOptimum fermentation temperature: 15 - 22 °C (59 - 72 °F)Producer: Lallemand

Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!Attenuation: HighAlcohol tolerance: 14 %Flocculation: HighOptimum fermentation temperature: 10 - 22 °CProducer: Lallemand

BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation.Attenuation: medel - högAlcohol tolerance: 9 %Flocculation: HighOptimum fermentation temperature: 15 - 22 °C (59 - 72 °F)Producer: Lallemand

Enzyme preparation which has been developed to increase the complexity of the hop aroma and flavour profile in beer. The enzyme beta-glucosidase is capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol compounds and glucose. The glucose is fermented by the yeast while the terpenes (linalool) adds to the aromatic expression of the hops. This process of biotransformation also occurs naturally during a normal fermentation process as yeast secretes some β-glucosidase, although the levels of secreted enzymes are strain-dependent.Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compoundsEnhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitternessSlightly increases wort fermentabilityExpresses more character from less sophisticated hop varietiesThe recommended dosage is 1 g per 20 liters (5 g / hL) at a temperature between 15 - 65 °C. Dilute the enzyme in an adequate amount (avg. 1:10) of water to allow an even distribution in the fermenting wort.β-glucosidase activity in biotransformation is a complex process. There are many factors that will have impact on the final product. The selection of the yeast strain, hop variety, timing of hop additions and timing of enzyme addition will all have a direct influence on the final result. Dry-hopping early in fermentation will result in greater extraction of terpene glycosides. Add the enzyme mid-fermentation to allow time for the enzyme to break down glycosides and the actively fermenting yeast to consume the glucose released from the reaction, while minimizing volatile loss from CO2 stripping. It is recommended to perform trials with Aromazyme in order to optimise recipe and process details. Aromazyme is derived from a selected strain of non-GMO Aspergillus niger.

Servomyces is a very effective yeast nutrient, originally developed at Weihenstephan the German brewing industry. The active ingredient is yeast cells enriched with Zinc, which normally is missing in wort.Dosage 0,1-1g per 10L wort.

Kveik is 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 vide range of fermentation temperatures (25 - 40 °C) with a very high optimal range (35 - 40 °C). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2 - 3 days. The flavor profile is consistent across the entire temparture range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.Voss Kveik is a single strain of Saccharomyces cerevisiae traditionally used to brew Norwegian farmhouse ales but truly suitable for a number of beer styles. Do not be afraid to push the limit with this yeast, it can sustain higher temperatures, does not produce off-flavors but instead earthy, estery and citrusy notes.Attenuation: Medium - highAlcohol tolerance: 12 %Flocculation: Very HighOptimum fermentation temperature: 25 - 40 °C (77 - 104 °F)Producer: LallemandContent: 11g

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the new Group III line that has been selected to produce pure lagers with distinct flavor characteristics and superior fermentation performance.LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinctive flavor profile is very clean, light esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in collaboration with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a new hybrid strain of Saccharomyces cerevisiae x Saccharomyces eubayanus that defines a new Group III (Renaissance) lager line that differs from all other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and uses University of California Davis (USA) patented technology that inhibits the production of hydrogen sulfide (H2S) off-flavors, reducing the maturation time associated with lager beer production.Fermentability: High Alcohol tolerance: 13%Flocking: MediumFermentation temperature: 10 - 20 °CDegree of fermentation: 78-84%Manufacturer: LallemandIngredients: Yeast , Emulsifier E491

Diamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.In Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 daysHigh attenuation and High flocculationNeutral flavor and aroma, typical of traditional lagersThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Alcohol tolerance: 13%Flocculation: highFermentation temperature: 10 - 15°C (50 - 59°F)Manufacturer: LallemandIngredients: Yeast , Emulsifier E491

LalBrew Windsor is 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. Beers created with LalBrew Windsor are usually described as full-bodied, fruity English ales. 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. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.BEER STYLESFruity English ales, pale ales, portersAROMAFruity, esteryATTENUATION RANGE65 - 72 %TEMPERATURE RANGE15 - 25°C (59 - 77°F)FLOCCULATIONLowALCOHOL TOLERANCE12% ABVPITCHING RATE50 - 100g/hL