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Lallemand Catalogo
Lallemand Catalogo
lallemandbrewing.com
PRODUCT CATALOG
8"
You’ve Never
Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company
specializing in the research, development, production, marketing and distribution of
Experienced Another
yeasts and bacteria.
Lallemand Brewing is committed to supporting the brewing industry from small scale
brewing at home all the way to the largest global brewing companies.
lallemandbrewing.com
Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd
allowing us to provide a complete portfolio of brewing products and services.
siebelinstitute.com
AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process
aids to the global brewing industry.
abvickers.com
DRY YEAST : INTRODUCTION
Production
Lallemand Brewing has been involved in the research and manufacturing of
dry brewing yeast since the early 1990s. Our yeast drying technology has been
developed and improved over the years through extensive research towards under-
standing the impact of the desiccation process on yeast quality and performance.
Lallemand Brewing yeast strains are grown and dried under specific conditions
according to the physiology of each strain to achieve the highest standards within
the industry. The Lallemand Brewing R&D team focuses on production and perfor-
mance improvement and works closely with many reknown breweries, universities
and institutions.
Process
Molasses, Water,
Minerals, Acids,
Culture Media Molasses, Water, Trace Elements,
Nutrients Vitamins
Molasses, Water,
Minerals, Acids,
Trace Elements, Washing Water
Vitamins
-1˚C – 7˚C
Washing Water
NaCl
-1˚C – 7˚C
Emulsifier
QC APPROVAL
Characteristics
Brewers dry yeast typically carries less than 7% liquid. The most meticulous
conditions are applied during manufacture to avoid microbial contamination,
resulting in less than 1 bacteria or wild yeast detected per million yeast cells. The
content of 1g of dry yeast corresponds to a minimum of 5 billion live cells but the
number will slightly vary from batch to batch. For information on a specific batch
of yeast, please contact the manufacturer at brewing@lallemand.com.
Storage
Dry yeast is packaged in 500g or 11g sachets and must be stored dry, below
10˚C (50˚F).
The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears
to have lost its vacuum, resulting in a package that is soft and easily crushed.
Both humidity and oxygen will impact on the quality of the yeast and once a pack
or sachet is open the yeast will deteriorate quickly.
If kept sealed and stored under appropriate conditions, dry yeast can be used up
to the expiration date mentioned on the package. Once a pack is open it is rec-
ommended to use the yeast as quickly as possible. A 500g pack can be resealed
under vacuum for long-term preservation (up to the expiry date). Alternatively, the
yeast can be placed in a plastic bag with a zipper without air and stored in the
freezer for one week or in the fridge for 3 days. Do not use yeast after expiry date
printed on the back.
Usage
Dry yeast can be used for the following applications:
Propagation
• To start propagation from a sizable amount of yeast, reduce propagation
time and contamination risks
• To eliminate the need for yeast strain(s) maintenance
Direct pitch into primary fermentation
• To eliminate the need for propagation
• To increase brew flexibility and always having yeast on hand
Bottle conditioning
• To increase consistency by using yeast in the same physiological conditions
every single time
• To facilitate accurate yeast dosage in the bottle
• To consider using a yeast strain more suited for bottle conditioning than
the one used for primary fermentation
DRY YEAST : REHYDRATION
3. Length of rehydration
The rehydration period should not take more than 1 hour and the yeast should be
pitched immediately to ensure vigorous fermentation. It is not recommended to
store rehydrated dry yeast or a decrease in cell activity will be observed.
Once rehydrated, the yeast can be pitched into wort. To avoid shocking the yeast
and creating cellular damage, attemperation of the yeast should be conducted to
reach the temperature of the wort or at least within 10°C or 18°F. Incremental
additions of wort can be added to the rehydrated yeast slurry to bring down the
temperature.
Rehydration can be conducted in a sanitized vessel. The rehydration media should
be sterilized and cooled down to the appropriate temperature.
DRY YEAST : REHYDRATION
STEP 1
ALE—Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized
(boiled) tap water at 30°–35°C (86°–95°F). Do not stir.
Leave undisturbed for 15 minutes (foam or absence of foam is not an indication
of vitality)
LAGER—Sprinkle the yeast on the surface of 10 times its weight of diluted wort
(2-6°P / OG1.008-1.024) at 25°–30°C (77°–86°F). Do not stir.
Leave undisturbed for 15 minutes (foam or absence of foam is not an indication
of vitality)
STEP 2
ALE—After 15 minutes, stir once and make sure all yeast is suspended.
Leave undisturbed for another 5 minutes.
LAGER—After 15 minutes, stir once and make sure all yeast is suspended.
Leave undisturbed for another 15 to 45 minutes.
STEP 3
Adjust temperature of solution to that of the wort in 10°C (18°F) steps, by adding
small amounts of wort at 5 minutes intervals and mixing gently (ATTEMPERA-
TION). A volume of wort equivalent to 10% of the total volume can be added to
the slurry, mixed once and the temperature recorded. Further increments can be
added until the appropriate temperature is reached.
Example:
• Quantity of yeast to be rehydrated: 500g
• Volume of water (diluted wort) necessary: 5 liters
• Increments of wort: no more than 500mL at a time.
STEP 4
After attemperation, inoculate without delay. Aeration of wort is not necessary but
will not harm the yeast.
EXAMPLE
Attemperated
Yea Yeast Slurry
s t
Ale: 15 min.
15 min. Lager: 15 to 45 min.
Origin
Abbaye is an ale yeast of Belgian origin selected for its ability to produce great
Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
The propagation and drying processes have been specifically designed to deliver
high quality beer yeast that can be used simply and reliably to help produce ales
of the finest quality. No colours, preservatives or other unnatural substances have
been used in its preparation. The yeast is produced in ISO 9001-certified plants.
Microbiological Properties
• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
•T
he typical analysis of active dry strain:
Percent solids 93%–95%
Living yeast cells ≥ 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
•F
inished product is released to the market only after
passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
Brewing Properties
•F
ermentation can be completed in 4 days above 17°C (63°F).
•M
edium to high attenuation and high alcohol tolerance.
•F
ermentation rate, fermentation time and degree of attenuation depend on
inoculation density, yeast handling, fermentation temperature and nutritional
quality of wort.
•L
ow flocculation rate; settling can be promoted by cooling and by using
fining agents and isinglass.
•C
omplex aroma and flavors may include peppery, fruity, banana,
clovy, alcoholic, sweet and fruity. Does not display undesirable odors
when properly handled.
Abbaye Belgian
Ale Yeast
Saccharomyces Cerevisiae
Usage
•U
se 50-100 g of active dry yeast to inoculate 100 litres of wort. Brewer
may experiment with pitching rate to achieve a desired beer style or to suit
processing conditions.
•S
prinkle yeast on surface of 10 times its weight of clean sterilized (boiled)
tap water at 30-35°C (86-92°F). Do not use wort, or distilled or reverse
osmosis water, as loss in viability may result. GENTLY break any clumps to
ensure that all yeast is in contact with rehydration medium. DO NOT STIR.
Leave undisturbed for 15 minutes then suspend yeast completely and leave it
for 5 more minutes at 30-35°C (86-92°F). Then adjust temperature to
wort and inoculate without delay.
•A
ttemperate by blending portions of wort at 5-minute intervals, below 10°C
(50°F) at a time. Do not allow attemperation to be carried out by natural heat
loss as this will take too long and could result in loss of viability or vitality.
•T
emperature shock, at greater than 10°C (50°F), will cause formation of petite
mutants, leading to long or incomplete fermentation and possible formation of
undesirable flavours.
•A
bbaye Yeast has been conditioned to survive rehydration, and contains an
adequate reservoir of carbohydrates and unsaturated fatty acids to achieve
active growth. It is not necessary to aerate wort.
Storage
•A
ll active dry yeast should be stored dry below 10°C (50°F).
Packaging should remain intact.
•Y
east will rapidly lose activity after exposure to air. Do not use packs that
have lost vacuum.
•O
pen packs can be resealed under vacuum for preservation up to expiry date.
Alternatively, the yeast can be placed in a plastic bag with a zipper, without air
and stored in the freezer for one week or in the fridge for 3 days.
•D
o not use yeast after expiry date printed on pack.
The information herein is true and accurate to the best of our knowledge. However, this data sheet
is not considered as an expressed or implied guarantee, or as a condition of sale of this product. JULY2014
STRAIN : BELLE SAISON BELGIAN SAISON-STYLE
Packaging
11g and 500g
Characteristics
Belle Saison produces esters and phenols, which results in beers with fruity, peppery
and spicy flavors and aromas.
Types of Beer
Saison, Bière de Garde, Belgian style beers
Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6°P / OG 1.008 to 1.024)
Primary Fermentation
Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The
yeast would require extra nutrition above that level of alcohol such as an addition of
1g/hL of Servomyces.
Temperature of Use
Belle Saison ferments best at warm temperatures. Temperature range 15°-35°C
(59°-95°F).
Sedimentation Properties
Belle Saison exhibits strong flocculation. Settling can be promoted by cooling and
by using fining agents and isinglass.
Bottle Conditioning
Belle Saison is suitable for bottle conditioning for beers containing up to 14% ABV.
The yeast will eventually settle upon refrigeration and form a tight mat at the
bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.
SUMMARY
BELLE SAISON BELGIAN SAISON-STYLE BEER YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Packaging
11g and 500g
Characteristics
BRY-97 produces some esters which results in beers that are slightly estery and
almost neutral.
Types of Beer
American Barleywine, American Pale Ale, American Amber ale, American Brown
ale, American IPA, American Wheat, blonde ale, Cream ale, Kölsch, Imperial IPA,
Irish red ale, Extra Special bitter, Scottish ale, Strong Scottish ale, Strong ale
Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6°P / OG 1.008 to 1.024)
Primary Fermentation
BRY-97 is suitable for primary fermentation for beers up to 12% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of
1g/hL of Servomyces.
STRAIN : BRY-97 AMERICAN WEST COAST ALE
Temperature of Use
BRY-97 will ferment successfully between 15°C (59°F) and 22°C (72°F).
Sedimentation Properties
BRY-97 exhibits strong flocculation. Settling can be promoted by cooling and by
using fining agents and isinglass.
Bottle Conditioning
BRY-97 is suitable for bottle conditioning for beers containing up to 12% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.
SUMMARY
BRY-97 AMERICAN WEST COAST ALE YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Packaging
11g and 500g
Characteristics
Typical German lager yeast. Crisp and clean finish.
Types of Beer
Lager, Pilsener, Helles, Vienna, Bock, Schwartzbier, Märzen
Rehydration Media
Diluted wort (2-6°P / OG 1.008-1.024)
Primary Fermentation
Diamond is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.
Temperature of Use
Diamond will ferment successfully between 10°C (50°F) and 15°C (59°F). The
recommended temperature is 12°C (53°F).
Sedimentation Properties
Diamond displays a high flocculation rate. Settling can be promoted by cooling and
by using fining agents and isinglass.
Bottle Conditioning
Diamond is not recommended for bottle conditioning.
Propagation
Diamond is recommended for propagation purpose. The hygiene and quality stan-
dards of Diamond are extremely high and makes it a suitable propagation starter.
Assistance with propagation can be provided at brewing@lallemand.com.
SUMMARY
DIAMOND LAGER YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Packaging
11g and 500g
Characteristics
German wheat beer yeast from Bavaria producing typical banana and clovy flavors.
Types of Beer
Weizen, Hefeweizen, Dunkelweizen, Weizenbock, Wit Beer,
American-Style Hefeweizen, Belgian Triples, Belgian Blonds
Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6°P / OG 1.008 to 1.024)
Primary Fermentation
Munich is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.
STRAIN : MUNICH WHEAT
Temperature of Use
Munich will ferment successfully between 17°C (63°F) and 22°C (76°F). The rec-
ommended temperature is 20°C (68°F).
Sedimentation Properties
Munich has a low flocculation potential. Settling can be promoted by cooling and
by using fining agents and isinglass.
Bottle Conditioning
Munich is suitable for bottle conditioning for beers containing up to 7% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.
SUMMARY
MUNICH WHEAT BEER YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Origin
Saccharomyces cerevisae selected from the Doemens Academy Yeast Culture
Collection. Munich Classic wheat beer yeast strain is used by a number of com-
mercial breweries to produce a flavorful, full body and aromatic Bavarian-style
wheat beer. The propagation and drying processes have been specifically designed
to deliver high quality beer yeast that can be used simply and reliably to help pro-
duce wheat beers of the finest quality. No colours, preservatives or other unnatural
substances have been used in its preparation. The yeast is produced in ISO 9001
certified plants.
Microbiological Properties
• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
•T
he typical analysis of Munich Classic active dry yeast:
Percent solids 93%–95%
Living yeast cells ≥ 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells*
•F
inished product is released to the market only after
passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
Brewing Properties
•Q
uick start and vigorous fermentation, which can be completed in
4 days above 17°C.
•M
edium to high attenuation.
•F
ermentation rate, fermentation time and degree of attenuation
are dependent upon inoculation density, yeast handling, fermentation
temperature and nutritional quality of the wort.
•M
unich Classic is a non flocculent strain. In classic open fermentation
vessels, the yeast can be skimmed off the top. Some settling can be
promoted by cooling and use of fining agents and isinglass.
•A
roma and flavor have balanced fruity esters and spicy phenol notes.
Does not display malodours when properly handled. Munich Classic
yeast has found widespread use in the production of Hefeweizen,
Dunkelweizen and wheat wine.
•M
unich Classic yeast is best used at traditional ale temperatures after
rehydration in the recommended manner.
Munich Classic
Wheat Beer Yeast
Saccharomyces cerevisiae
Usage
•W
hen 50-100g active dry yeast is used to inoculate 100L of wort, a yeast
density of 5-10 million cells per millilitre is achieved. The pitching rate may
be adjusted to achieve a desired beer style or to suit processing conditions.
•S
prinkle the yeast on the surface of 10 times its weight of clean, sterilized
(boiled) water at 30-35°C. Do not use wort, or distilled or reverse osmosis
water, as loss of viability may result. DO NOT STIR. Leave undisturbed for 15
minutes then stir to suspend the yeast completely, and leave it for 5 more
minutes at 30-35°C. Adjust the temperature to that of the wort and inoculate
without delay.
•A
ttemperate in steps of 10°C at 5-minute intervals to the fermentation
temperature by mixing aliquots of wort. Do not allow attemperation to be
carried out by natural heat loss. This will take too long and could result
in loss of viability or vitality.
•T
emperature shock, at greater than 10°C, may cause formation of petite
mutants leading to long-term or incomplete fermentation and possible
formation of undesirable flavours.
•M
unich Classic German Wheat Beer yeast has been conditioned to survive
rehydration. The yeast contains an adequate reserve of carbohydrates and un-
saturated fatty acids to achieve active growth. It is unnecessary to aerate wort.
Storage
•A
ll active dry yeast should be stored dry below 10°C (50°F).
Packaging should remain intact.
•Y
east will rapidly lose activity after exposure to air. Do not use packs that
have lost vacuum.
•O
pen packs can be resealed under vacuum for preservation up to expiry date.
Alternatively, the yeast can be placed in a plastic bag with a zipper, without air
and stored in the freezer for one week or in the fridge for 3 days.
•D
o not use yeast after the expiry date printed on the pack.
The information herein is true and accurate to the best of our knowledge. However, this data sheet
is not considered as an expressed or implied guarantee, or as a condition of sale of this product. APRIL2015
STRAIN : NOTTINGHAM ALE
Packaging
11g and 500g
Characteristics
Neutral flavors and aroma
Types of Beer
Mild Ale, Golden Ale, Blond Ale, Kölsch, Bitter, Pale Ale, Amber Ale, Red Ale,
ESB, IPA, Altbier, Strong Ale, Barleywine, American Style Brown Ale, Dry Stout,
Imperial Stout, Lager, Pilsner, Vienna, Schwartzbier, Bock
Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6°P / OG 1.008 to 1.024)
Primary Fermentation
Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.
STRAIN : NOTTINGHAM ALE
Temperature of Use
Nottingham will ferment successfully between 10°C (50°F) and 23°C (73°F). At
lower temperature it is possible to brew lager-type beers in all-malt worts in 8-9
days. The recommended temperature for ale beers is 20°C (68°F) and fermenta-
tion should be complete in 3 days in all-malt wort and 4 days in high-gravity wort.
Sedimentation Properties
Nottingham is highly flocculent and will quickly drop to the bottom of the tank once
the fermentation is complete. High flocculation may also precipitate hop compounds
and reduce the bitterness of the beer. This factor must be taken into consideration
when dosing the hops. Beers brewed with Nottingham do not require filtration and
can easily be used in brewpub or nanobrewery settings.
Bottle Conditioning
Nottingham is suitable for bottle conditioning or beers containing up to 6% ABV.
Above such levels it is recommended to use Windsor or CBC-1.
SUMMARY
NOTTINGHAM ALE YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
High Neutral Yes, for beers Strong Yes Ale and Lager
up to 6% ABV
STRAIN : WINDSOR BRITISH STYLE
Packaging
11g and 500g
Characteristics
Windsor produces esters and the resulting beers display fruity flavors and aromas.
This particular strain is not able to use the sugar maltotriose (a molecule com-
posed of 3 glucose units) which is present in the wort in an average of 10-15%
in all-malt worts. The consequence of this will be residual sweetness in the beer.
Types of Beer
Mild Ale, Cream Ale, American-Style Hefeweizen, American-Style Wheat Ale,
English-Style Pale Ale, Amber Ale, Red Ale, Scottish-Style Ale, Strong Scotch Ale,
English-Style Brown Ale, Porter, Sweet Stout, Cream Stout
Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6°P / OG 1.008 to 1.024)
Primary Fermentation
Windsor is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.
STRAIN : WINDSOR BRITISH STYLE
Temperature of Use
Windsor will ferment successfully between 15°C (59°F) and 22°C (72°F). The
recommended temperature is 20°C (68°F).
Sedimentation Properties
Windsor exhibits low flocculation. Settling can be promoted by cooling and by
using fining agents and isinglass.
Bottle Conditioning
Windsor is suitable for bottle conditioning for beers containing up to 9% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.
SUMMARY
WINDSOR BRITISH STYLE BEER YEAST
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Packaging
11g and 500g
Characteristics
Neutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose.
Types of Beer
CBC-1 can be used to referment any type of beer.
Rehydration Media
Sterile tap water
Water from the hot liquor tank
2% priming sugar solution (recommended for beers over 9% ABV)
Primary Fermentation
CBC-1 is suitable for primary fermentation for fruit beers and Champagne-like beers
up to 12% ABV.
Temperature of Use
CBC-1 will ferment efficiently between 20°C and 25°C (68°F and 77°F).
STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING
Sedimentation Properties
CBC-1 is highly flocculent and will settle at the bottom of the bottle to form a
tight mat.
Bottle Conditioning
CBC-1 is recommended for bottle conditioning conducted with priming sugars
such as dextrose.
SUMMARY
CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING
Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer
Packaging
10g and 500g
Applications
Servomyces can be used to increase zinc levels during all-malt wort fermentations
but also when using wort containing adjuncts where nutrition may particularly be
lacking. More importantly, Servomyces is recommended for high gravity fermen-
tations which are highly demanding on the yeast and when the yeast is serially
repitched to assist recovery. Servomyces can also be used during propagation to
increase efficiency. The zinc pool of a yeast cell gets depleted as it generates new
daughter cells. Zinc addition is therefore even more relevant during propagation
due to excessive cell division.
Dosage
For fermentation a dosage of 1g/hL is recommended, this will correspond to a final
concentration of 0.5ppm in the wort. Some zinc is likely to be lost in the whirlpool,
the final concentration based on observations is around 0.03ppm.
For propagation purpose 2g/hL is recommended which corresponds to 1ppm zinc
available for the yeast.
YEAST NUTRIENT : SERVOMYCES
Fermentation
Servomyces is best added in the wort 10 minutes before the end of the boil.
Propagation
Servomyces should be resuspended in 10 times its weight of water then boiled
for 10 minutes. The solution should be cooled down before inoculating into the
propagation media.
Advantages
Fermentation Propagation
• Healthier yeast cells • Increase of biomass
• Accelerated fermentation • Accelerate propagation time
• Positive impact on flavor • Shorter lag phase for the
• Reproducible fermentation first fermentation
• Aid sedimentation • Healthier yeast cells
SUMMARY
SERVOMYCES
Attenuation Flavor Refermentation Flocculation Propagation Nutrition Beer
You’ve Never
Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company
specializing in the research, development, production, marketing and distribution of
Experienced Another
yeasts and bacteria.
Lallemand Brewing is committed to supporting the brewing industry from small scale
brewing at home all the way to the largest global brewing companies.
lallemandbrewing.com
Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd
allowing us to provide a complete portfolio of brewing products and services.
siebelinstitute.com
AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process
aids to the global brewing industry.
abvickers.com
8"
lallemandbrewing.com
PRODUCT CATALOG