Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

FERMENTATION: ideally 12-15°C

REHYDRATION INSTRUCTIONS:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

LalBrew London™ is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London™ was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders. 

Full product details are available from Lallemand

Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

FERMENTATION: ideally 15-20°C 

PITCHING: 50 to 80 g/hl in primary fermentation

REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F) Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

A yeast and enzyme blend that enhances aromatics and esters. Perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour from late hop and fruit additions.

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.

Full product details are available from Lallemand:

https://www.lallemandbrewing.com/wp-content/uploads/2020/06/TDS_LPS_BREWINGYEAST_VERDANT_ENG_8.5x11.pdf

WildBrew™ Philly Sour is a pure culture of Lachancea spp. It will produce sour beer in 7-10 days at 25°C.

The acidity produced is described as smooth, elegant and subtle. The resulting brew is highly balanced with flavor notes of red apple, peach and honeydew melon.

Full product details are available from Lallemand.

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 1980s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). 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 temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

Full product details are available from Lallemand.

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.

Full product details are available from Lallemand.

A general purpose yeast for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist).

Medium Sedimentation
High Final Gravity
Temp Range: 12-25°C/54-77°F
Ideal Range: 15-20°C/59-68°F