Lallemand

A silicic acid hydrogel for the colloidal stabilisation of beer. It binds proteins effectively and is easy to filter out.

The Essential-series strain for wheat beers: the traditional aroma of banana and clove, low flocculation.

Lactobacillus helveticus: a more intense, citrusy acidity at higher temperatures.

A Belgian strain for abbey styles: spicy and fruity esters. Dubbel, Tripel and Quad.

A more neutral strain for wheat beers: banana and spice with room for your own seasoning. Witbier and Hefeweizen.

A non-diastatic strain for Saisons and farmhouse beers: a spicy character and predictable fermentation. 500 g pack: best-before date 07/26, packaging intact.

A fast, clean, versatile strain: shorter maturation, a neutral profile. IPA, Blonde Ale and Stout.

A non-diastatic strain for Saisons and farmhouse beers: a spicy character and predictable fermentation. These sachets are factory vacuum-sealed with the packaging intact, but...

A strain for true Belgian Saison: citrus and pepper, dry and refreshing beers.

A strain for conditioning in bottles and casks: a neutral flavour, high alcohol and pressure tolerance.

A top-fermenting strain for Bavarian wheat beers: a spicy, fruity-estery aroma. Weizen, Dunkelweizen and Weizenbock.

A strain from the Limited Release series for the Northern IPA style: a fruit-forward character and reliable fermentation at lower temperatures.

A strain for authentic English Ales: a lightly estery aroma and a fuller body. From Pale Ale to Porter.

A traditional Norwegian kveik: it ferments across a wide temperature range, gentle notes of orange and citrus, clear beer.

A more neutral strain for wheat beers: banana and spice with room for your own seasoning. Witbier and Hefeweizen. These sachets have compromised packaging (they are “soft”) and...

A natural yeast nutrient enriched with zinc: added towards the end of the boil.