Lallemand

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of...

LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and...

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...

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...

Lalvin 71B® was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B® is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols. Lalvin...

This strain was isolated from grapes grown in the Côte de Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut Coopératif du Vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990....

Lalvin EC-1118® is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118® produces a lot of SO2 (up to 30 ppm) and as a result can...

The Lalvin V1116® has been isolated in 1972 by Pierre Barre of the INRA Montpellier. This yeast tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeasts (such...

Lalvin Bourgorouge RC 212® was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on Lalvin Bourgorouge RC212® yeast cell walls, there is limited color loss and structure is...

Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae capable of producing lactic acid in addition to alcohol during fermentation. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic...