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FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALBREW KÖLN™
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 characterLALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer. LALVIN 71B | LALLEMAND BREWING Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile ofwines.
LALVIN ICV K1-V1116
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 LALBREW NEW ENGLAND™ LalBrew New England™ is 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 LALBREW VERDANT IPA™ 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 andbalanced
FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW ABBAYE™
LalBrew Abbaye™ is 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 andbanana.
LALBREW KÖLN™
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 characterLALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer. LALVIN 71B | LALLEMAND BREWING Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile ofwines.
LALVIN ICV K1-V1116
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, floralHOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts. AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching. REHYDRATION PROTOCOL For more information, you can reach us via email at www.lallemandbrewing.com brewing@lallemand.com WHY REHYDRATION IS RECOMMENDED (BUT NOT ESSENTIAL)?LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer. LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALVIN ICV K1-V1116
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). LALVIN 71B | LALLEMAND BREWING Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile ofwines.
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 LALBREW VERDANT IPA™ 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 andbalanced
LALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW CBC-1™
LalBrew CBC-1™ has been 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 afterLALBREW KÖLN™
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 characterLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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 LALBREW NEW ENGLAND™ LalBrew New England™ is 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 LALBREW VERDANT IPA™ 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 andbalanced
LALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW CBC-1™
LalBrew CBC-1™ has been 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 afterLALBREW KÖLN™
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 characterLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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, floralHOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts. AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching. REHYDRATION PROTOCOL For more information, you can reach us via email at www.lallemandbrewing.com brewing@lallemand.com WHY REHYDRATION IS RECOMMENDED (BUT NOT ESSENTIAL)?LALVIN ICV K1-V1116
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).LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer. LALVIN 71B | LALLEMAND BREWING Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile ofwines.
LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability by LALBREW VERDANT IPA™ 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 andbalanced
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
LALVIN ICV K1-V1116
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, floralLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability by LALBREW VERDANT IPA™ 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 andbalanced
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
LALVIN ICV K1-V1116
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, floralLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 PilsnerLALBREW ABBAYE™
LalBrew Abbaye™ is 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 andbanana.
SOLUTIONS FOR THE FUTURE OF LOW ALCOHOL BEER Solutions for the Future of Low Alcohol Beer. Oct 8, 2020. It has been apparent for some time that sales of low and no alcohol beer are rapidly increasing in popularity. Forecasts by Technavio suggest a global combined annual growth rate of 8.8% between 2019 and 2024, with key growth regions in South America and Asia Pacific. FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching. REHYDRATION PROTOCOL For more information, you can reach us via email at www.lallemandbrewing.com brewing@lallemand.com WHY REHYDRATION IS RECOMMENDED (BUT NOT ESSENTIAL)?AB VICKERS SERVICES
AB Vickers has a fully equipped laboratory and technical center to support the manufacture and use of its process aids. Our technical support staff are all qualified brewers with experience and technical knowledge to offer onsite support and problem-solving in the application and use of our process aids.LALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability by LALBREW VERDANT IPA™ 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 andbalanced
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
LALVIN ICV K1-V1116
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, floralLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability by LALBREW VERDANT IPA™ 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 andbalanced
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
LALVIN ICV K1-V1116
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, floralLALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 PilsnerLALBREW ABBAYE™
LalBrew Abbaye™ is 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 andbanana.
SOLUTIONS FOR THE FUTURE OF LOW ALCOHOL BEER Solutions for the Future of Low Alcohol Beer. Oct 8, 2020. It has been apparent for some time that sales of low and no alcohol beer are rapidly increasing in popularity. Forecasts by Technavio suggest a global combined annual growth rate of 8.8% between 2019 and 2024, with key growth regions in South America and Asia Pacific. FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching. REHYDRATION PROTOCOL For more information, you can reach us via email at www.lallemandbrewing.com brewing@lallemand.com WHY REHYDRATION IS RECOMMENDED (BUT NOT ESSENTIAL)?AB VICKERS SERVICES
AB Vickers has a fully equipped laboratory and technical center to support the manufacture and use of its process aids. Our technical support staff are all qualified brewers with experience and technical knowledge to offer onsite support and problem-solving in the application and use of our process aids.LALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
HOME - LALLEMAND BREWINGPRODUCTSSERVICESEDUCATIONWHO WE AREBREWER’SCORNERLIVE EVENTS
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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 LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
HOME - LALLEMAND BREWINGPRODUCTSSERVICESEDUCATIONWHO WE AREBREWER’SCORNERLIVE EVENTS
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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 LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
HOME - LALLEMAND BREWING ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW BELLE SAISON™ LalBrew 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. LALBREW VERDANT IPA™ 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 andbalanced
PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching.LALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
HOME - LALLEMAND BREWINGPRODUCTSSERVICESEDUCATIONWHO WE AREBREWER’SCORNERLIVE EVENTS
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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 LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
HOME - LALLEMAND BREWINGPRODUCTSSERVICESEDUCATIONWHO WE AREBREWER’SCORNERLIVE EVENTS
ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
HOME WINE YEAST
Lalvin ICV-D47. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals. Lalvin ICV K1-V1116. Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.LALBREW DIAMOND™
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew 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 WILDBREW PHILLY SOUR™ 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. Higher lactic acid levels will be achieved in worts that. are higher inglucose.
LALBREW KÖLN™
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 characterLALBREW ABBAYE™
LalBrew Abbaye ™ is 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 andbanana.
LALVIN EC-1118
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Buy now. Find a Retailer.LALVIN ICV K1-V1116
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 LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
LALBREW MUNICH CLASSIC™ LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a greatchoice for
HOME - LALLEMAND BREWING ABV YeastLife O™ is the result of an intensive Research & Development work on brewing process with attention to the yeast nutritional aspect of high sugar/low nutrient based fermented beverages including hard seltzer. The application during fermentation provides brewers with the opportunity to improve their hop utilizationby releasing
LALBREW NEW ENGLAND™ LalBrew New England™ is 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 FERMAID K | LALLEMAND BREWING Variability in raw materials. To foster the rapid and efficient growth of the inoculated yeast in the fermentation medium, Fermaid K provides important nutrients and biological factors such as: 1. Usable nitrogen (ammonia salts and amino acids). 2. Thiamin, folic acid, niacin, and calcium pantothenate. LALBREW NOTTINGHAM™ LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts andBarleywines.
AROMAZYME - LALLEMAND BREWING Brewing conditions. Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition. 5. Benefits of using exogenous β-glucosidase. Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds. Enhances the beer mouthfeel and drinkability byLALBREW CBC-1™
LalBrew CBC-1™ has been 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 LALBREW BELLE SAISON™ LalBrew 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. LALBREW VERDANT IPA™ 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 andbalanced
PITCHING RATE CALCULATOR Pitching rate calculator. Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Application of typical pitch rate calculators (i.e. 1 million cells/ml/°P) results in significant overpitching.LALBREW VOSS™
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 1980s and generously shared it with the wider brewing community. LalBrew Voss ™ supports a wide range of fermentation temperatures between25-40°C
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VERDANT IPA GOES GLOBAL Nov 20, 2020 - This new LalBrew Verdant IPA™ strain represents a real first for us, a very close and direct collaboration with a leading brewer to produce and dry their house yeast and make it available for all brewers to use. This exciting project has been 3 years in the making and I am delighted to tell you mo......
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OUR LATEST SOLUTIONS FOR IPAS, ABV AROMAZYME Nov 6, 2020 - AB Vickers® Aromazyme Enzyme formulation for Premium IPA Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produces different enzymes during fermen......
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LALLEMAND BREWING QUARTERLY NEWSLETTER – ISSUE 4 Nov 4, 2020 - Welcome to the 4th edition of this newsletter. We hope it finds you well and ready for the last stretch of the year and all the opportunities and challenges coming our way....
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EMPLOYEE INTERVIEW – MEET SYLVIE VAN ZANDYCKE Oct 30, 2020 - Meet Sylvie Van Zandycke our Director of Sales and Marketing at Lallemand Brewing. Originally from Belgium, she is now living in the United States. Working at Lallemand since 2004, Sylvie tells us her thoughts on the industry, beer, and trends. What’s your all-time favorite beer style? ......
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ENZYMES IN BIOTRANSFORMATION Oct 29, 2020 - A description of β-glucosidase & β-lyase “As brewing scientists and brewers look deeper into the drivers of hop aroma in beer, we realize that it is not simply a process of extracting hop oil from hops and transferring it to beer. There are physical and biochemical interactions with and by ......
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The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds. LalBrew® Verdant IPA LalBrew® Verdant IPA for its ability to produce a variety of hop-forward and malty beers. This highly versatile strain is well suited for a variety of beer styles. WildBrew™ PHILLY SOUR 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.Products
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is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing ofyeasts and bacteria
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