LALLEMAND

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 B-glucosidase enzyme, Köln can prom

WildBrew Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

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, notab

Lallemand's vacuum-sealing method minimizes packaged air and moisture while giving the user a visible and tactile assurance that the package is airtight.

BRY-97 has a slightly estery, almost neutral aroma and does not display malodours when properly handled. It is best used at traditional ale temperatures. * quick start vigorous fermentation * medium to high attenuation

London ESB yeast was selected from the Lallemand yeast culture library towards producing a range of English-style ales exhibiting clean, well-balanced aromatic profiles with moderate alcohol production. London ESB offers the right fermentation and aromati

Munich Classic is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. Aroma and flavor have balanced fruity esters and spicy

For the first time in brewing history, the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales

Lallemand's vacuum-sealing method minimizes packaged air and moisture while giving the user a visible and tactile assurance that the package is airtight.

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high qua

CBC-1 is a single stain selected from the Lallemand yeast culture collection for refermentation, preferably used with priming sugars such as dextrose. The best thing about CBC-1 is that it does not affect the flavor of the original beer to be refermented.