Lallemand yeast for breweries – beer, cider, wine and distilling in 500 g

Lallemand Pro is yeast and bacterial cultures from Lallemand for breweries, cider makers, wineries and distilleries, most in 500 g. The range covers the LalBrew series for beer, WildBrew for sour beer, Lalvin for wine and cider, DistilaMax for distilling and the Essential Series, plus lactic acid bacteria for wine.

Please note: The professional range is only available in Norway.

How to choose Lallemand yeast

Beer – LalBrew: Diamond Lager and NovaLager for lager, Verdant IPA, New England, Pomona and Aurora for hop-forward beers, Voss Kveik, Abbaye, Wit, Farmhouse and Belle Saison. CBC-1 is used for cask and bottle conditioning and for seltzer.
Sour beer – WildBrew: WildBrew Philly Sour is a Lachancea yeast that produces acidity during fermentation. WildBrew Sour Pitch and Helveticus Pitch are lactic acid bacteria in 250 g.
Wine and cider – Lalvin: EC-1118 is a neutral, robust yeast for red wine, white wine and cider. DV10, 71B and Sensy are widely used for cider. ICV D47 is also used for mead, and ICV D254, D21, D80, R2 and Rhône 4600 cover different wine styles.
Distilling – DistilaMax: DistilaMax HT for glucose-based raw materials such as gin and vodka, and MW, GW and XP for whisky.
Malolactic fermentation: ML Prime and Lalvin MT01 are lactic acid bacteria for wine. MT01 in 25 g is intended for 25–35 hl.
Essential Series: 02 Lager, 03 IPA and 04 Fruity IPA are strains selected from Lallemand's own collection.

Professional customers get discounted prices, see how to become a professional customer.

Frequently asked questions about Lallemand yeast

Are Lalvin and LalBrew separate brands?

No. Lallemand is the producer, and LalBrew, WildBrew, Lalvin and DistilaMax are Lallemand product series for beer, sour beer, wine and spirits respectively.

Which Lallemand yeast is best for cider?

Lalvin DV10, 71B and Sensy are popular for cider. EC-1118 is a neutral, robust alternative that is also used for wine.

Which yeast is used for gin and vodka?

DistilaMax HT is designed for glucose-based raw materials and is used for gin, vodka and neutral spirits. For whisky there are DistilaMax MW, GW and XP.

What is WildBrew Philly Sour?

Philly Sour is a single strain of Lachancea that produces both alcohol and acid during fermentation. You get a sour beer without a separate souring step before fermentation.

Brewery yeast – all professional yeast in one place.
Fermentis Pro – SafAle, SafLager and SafCider.
Yeast nutrients Pro – Fermaid, Go-Ferm and Servomyces from Lallemand.
Lallemand for homebrewing – yeast in small sachets.
Wine yeast – wine yeast in smaller packs.

Showing 1 - 3 of 3 products