Brewing Yeast Medium/High
LalBrew BRY-97 American West Coast Ale Yeast (500g)
Item No. 10352-06-11 Backorder
Lallemand LalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce a wide variety of American-style beers.
LalBrew Köln Kolsch Style Ale Yeast (500g)
Item No. 18410-06-11 Available
Lallemand LalBrew® Köln is ideal for brewing traditional Kölsch-style beers and other malt-forward ales. Colder fermentations will suppress and minimize ester production, yielding a neutral character which accentuates delicate hop aromas
LalBrew Munich Classic Wheat Beer Yeast (500g)
Item No. 10372-06-11 Available
Lallemand 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.
LalBrew New England American East Coast Ale Yeast (500g)
Item No. 10413-06-11 Available
Lallemand LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward profile desired in American East Coast beer styles, chracterized by tropical and fruity esters, notably stone fruits like peach.
LalBrew Sourvisiae Lactic-Producing Yeast (500g)
Item No. 1844606-MB Available
Lallemand Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.
LalBrew Voss Kveik Ale Yeast (500g)
Item No. 18457-06-11 Available
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! LalBrew® Voss supports a wide range of fermentation
LalBrew Wit Belgian Wit Style Yeast (500g)
Item No. 18229-06-11 Available
LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of Wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as Munich Classic.
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