Canada Organic

EU Organic

FSSC 22000

ISO 9001

Non-GMO Project

OK Kosher

Halal

Canada

Mexico

United States

Distributor

Conventional (Non-GMO)

Bioengineered

Lallemand is a privately-held Canadian company that specializes in the development, production, and marketing of yeasts, bacteria, and their derivatives. Lallemand provides microbiological solutions for dozens of different industries, from human and animal health and nutrition to baking, oenology, brewing, food ingredients, probiotics, and biofuels.

Lallemand has a proprietary bank of yeast and bacteria that includes thousands of genetically-identified strains. With the goal of reproducing, managing, and optimizing natural fermentation processes, Lallemand can offer their customers not only the precise microorganism or derivative that fits their unique needs, but also the support, knowledge, and expertise that comes with over a hundred years of continuous research in this field.

The company is organized into 11 technically-driven business units focused on various yeast and bacteria applications:

• Baking Yeast
• Animal Nutrition
• Health Solutions
• Oenology
• Biofuels and Distilled Spirits (fuel ethanol and spirits)
• Brewing
• Bio-Ingredients
• Manufacturing and Specialty Cultures
• Pharma
• Plant Care
• Cosmetics

Other activities of Lallemand include ownership of a 65% share of the Macco Group, which produces specialty salts of organic acids and mineral salts.

Lallemand

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

(Patent pending 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, 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.

WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.

Typical Analysis of Philly Sour Yeast:

Percent solids 93% – 96%
Viability ≥ 1 x 109 CFU per gram of dry yeast
Wild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
STA1 gene Pure strain is STA1 negative
Contamination is undetectable by PCR test
Bacteria <1 per 1 x 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

Fermentation that can be completed in 10 days.
High attenuation and High flocculation.
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. Higher lactic acid levels will be achieved in worts that are higher in glucose.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Sour Active Dry Yeast - WildBrew™ Philly

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 refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1™ is also well suited for primary fermentation of sweeter fruit beers or full-bodied, malty ales.
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.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew CBC-1™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 1010 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

LalBrew CBC-1™ is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer sensitive strains (most brewing strains are killer sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.

Primary Fermentation

In Lallemand’s Standard Conditions Wort at
20°C (68°F) LalBrew CBC-1™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Neutral aroma and flavor

LalBrew CBC-1™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result
The optimal temperature for primary fermentation with

Cask & Bottle Conditioning Active Dry Yeast - CBC-1™

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 and banana. At lower temperatures, LalBrew Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Abbaye Yeast™:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Abbaye™ yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for LalBrew Abbaye™ yeast when producing traditional styles is 17°C (63°F) to 25°C (77°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


Belgian Ale Active Dry Yeast - Abbaye™

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. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Verdant IPA:

Percent solids 93% – 96%
Viability ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:

Fermentation that can be completed in 5 days.
Medium to high attenuation and moderate flocculation.

Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.

The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

IPA Active Dry Yeast - Verdant

Yeast extracts and autolyzed yeast portfolio, which just like seasonings, helps to improve taste, but also bring out and balance flavors in food products. The organic version is also available, ask us about Bio-Lyfe®!

To facilitate customers, we present them in products “families” with distinctive characteristics: High-Lyfe®, Prime-Lyfe®, Intense-Lyfe®, Savor-Lyfe®, Whole-Lyfe®. Cell-Lyfe® identifies yeast cell walls.

The organic yeast extracts are named Bio-Lyfe®.

HIGH-LYFE®
High-Lyfe® yeast extracts contain a natural source of nucleotides (5’ IMP & GMP) that impart a kokumi and umami sensation in order to bring out taste and round off sharp notes. These products can be used in a wide range of applications, and in combination with other yeast extracts. Additionally, the use of low salt High-Lyfe® yeast extracts is an effective way to reduce sodium all the while helping to maintain the salt perception.

BIO-LYFE®
Bio-Lyfe® is an organic yeast extract derived from primary grown yeast of the genus Saccharomyces cerevisiae. The result is a light to beige colored powder which is an effective general flavor enhancer. Bio-Lyfe® is produced in accordance with EU regulations for organic manufacturing. These products can be used to add or enhance flavor in low salt soups, sauces, spice mixes and prepared meals.

PRIME-LYFE®
Prime-Lyfe® yeast extracts are light in color and designed to promote mild savory tastes and round off flavor notes in food. The functionality and versatility of these yeast extracts are displayed by their ability to create savory flavor bases, and help bring out meaty notes and vegetable flavors. These products are suitable for use in broths, bouillons, soups, sauces and spice blends – wherever mild savory flavor distinctions are required. They can also be considered for non-savory, creamy applications at low concentrations.

INTENSE-LYFE®
Intense-Lyfe® yeast extracts provide flavor bases for roasted, meaty profiles and enhance caramelized notes for a

Autolyzed Yeast

Organic

Global leader in the development and production of yeast, bacteria and specialty ingredients

Lallemand Portfolio