Expanding even further the “We Brew With You™” concept, LalBrew® Verdant IPA yeast is the result of a collaboration between Lallemand Brewing and Verdant Brewing Co, a craft brewery focusing on IPAs and modern hop-forward styles. The ambition of this collaboration was driven by the will of a continuous effort of Verdant Brewing Co. brewers to improve and give consistency to their IPA and for Lallemand Brewing to broaden its expertise in regards to IPA fermentation management. After a long screening process of the brewery’s «house» yeast, Verdant IPA was selected for its performance and unique sensory characteristics when used to create hoppy styles. Verdant Brewing Co. value this strain as being totally unique and suitable for a broad range of IPAs. Moreover, several breweries around the world have conducted very successful pilot brewing trials with LalBrew® Verdant IPA. The availability of this yeast in a dry and stable form...
AB Vickers YeastLife O™ is the result of intensive Research & Development work on fermentation process, with attention to the yeast nutritional aspect of sugar-based fermented beverages including hard seltzer, cider, mead and high gravity beer. On top of solving nutritional requirements to avoid sluggish and stuck fermentation, YeastLife O™ has been formulated to avoid off flavor and improve mouthfeel. With a 100 % organic nitrogen source and exclusively bio-available vitamins &minerals, YeastLife O™ is suitable for use in organic alcoholic beverages. (dependent on regional regulations) AB Vickers YeastLife O™ is a pure blend of yeast autolysates (specific inactive Saccharomyces cerevisiae) with specific characteristics in amino acids composition, bio-available vitamins and minerals, and fractions rich in mannoproteins. It is available in 2 kg sachets with a recommended pitch rate of 30g/hl to 250 g/hl, depending on application.
LalBrew® Verdant IPA has been selected in collaboration with Verdant Brewing Co. for its unique sensory characteristics. It is a pure culture strain of Saccharomyces cerevisiae. It results in an increased mouthfeel, high aromatic intensity of fresh fruit, with very light and softly balanced palate. LalBrew® Verdant IPA is suitable for production of modern IPA styles with tropical fruit qualities from late and dry hop additions. LalBrew Verdant IPA is available in 500g and 11g sachets.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous off-flavors, therefore enhancing the saison yeast aroma characteristics.
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. LalBrew Abbaye is available in 500g or 11g sizes.
LalBrew® windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with this strain are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® windsor to produce beers with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales, like Pale Ale, Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts. Windsor is available in 500g and 11g sachets.
LalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. LalBrew® Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with Belle Saison are fruity, spicy and refreshing. LalBrew Belle Saison is available in 500g or 11g pack sizes.
LalBrew Diamond™ Lager yeast is a true lager strain originating in Germany. LalBrew Diamond™ Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew Diamond™ include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. LalBrew Diamond Lager is available in 500g and 11g sachets.
LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of Wheat beer styles. It provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis and Weizenbock . LalBrew Wit is available in 500g and 11g sachets.
HARD SELTZER PRODUCTS AND EXPERTISE FOR THE MODERN BREWER Fermentation, filtration and shelf-stability solutions New, seltzer-specific yeast New nutrient applications Complete filtration solutions Beverage stabilization with Velcorin®, an alternative to pasteurization and preservatives Order online and download our free guides to hard seltzer base fermentation and filtration at scottlab.com/seltzer. For over 80 years, Scott Labs' vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing.
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 high quality ales. LalBrew BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a Beta-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile. LalBrew Koln is available in 500g and 11g sachets.
WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Helveticus Pitch ™ produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew Helveticus Pitch™ is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. Wildbrew Helveticus Pitch™ is available in 250g and 10g sachets.
HARD SELTZER PRODUCTS AND EXPERTISE New seltzer-specific yeast for hard seltzer fermentation! VI-A-DRY BOSS™ is a Saccharomyces cerevisiae var. bayanus yeast strain that was selected for hard seltzer and other low nutrient, sugar-based fermentations due to its fast and secure fermentation rate and neutral aromatic profile. Order online and download our free guides to hard seltzer base fermentation at scottlab.com/seltzer. For over 80 years, Scott Labs' vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing.
LalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew CBC-1 can be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew CBC-1 is well suited for sweeter fruit beers or full-bodied, malty ales.
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. The strain was selected from the Lallemand Yeast Culture Collection, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter, Mild and even Ciders. LalBrew London is available in 500g and 11g sachets.
WildBrew Sour Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Sour Pitch™ produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew Sour Pitch™ is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA. Wildbrew Sour Pitch™ is available in 250g and 10g sachets.
HARD SELTZER PRODUCTS AND EXPERTISE New nutrient applications for hard seltzer fermentation! NUTRI2 is a yeast nutrient supplement for use in hard seltzer sugar ferments. Nutri2 assists in producing fully fermented bases from sugar substrates that are very low in nutrients. Without intervention, these sugar fermentations are slow, unpredictable, and differ significantly from malt-, fruit-, or grape-based fermentations. NUTRI2 provides the optimal combination of 100% natural yeast derived amino acids (organic nitrogen), peptides and micronutrients to achieve the best kinetic and sensory outcomes during alcoholic fermentation. Order online and download our free guides to hard seltzer base fermentation at scottlab.com/seltzer. For over 80 years, Scott Labs’ vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing.
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. WildBrew™ Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
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 1980’s 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. LalBrew Voss is available in 500g and 11g pack sizes.