Brewery yeast – 500 g dry yeast, kveik and yeast nutrients

Yeast in professional pack sizes for breweries, cider makers, wineries and distilleries. The range covers 500 g dry yeast from Fermentis, Lallemand and WHC Lab, 300 g kveik from Kveik Yeastery, lactic acid bacteria for sour beer and wine, and yeast nutrients in packs from 500 g to 10 kg.

Please note: The professional range is only available in Norway.

How to choose yeast for production

Beer: Ale and lager yeast such as SafAle US-05, S-04 and K-97, SafLager W-34/70, S-23 and S-189, and LalBrew strains such as Diamond Lager, NovaLager, Verdant IPA, New England, Abbaye and Wit. For wheat beer and Belgian styles there is Safale WB-06 and BE-256, among others.
Kveik: Original cultures from Kveik Yeastery (K.1 Voss, K.9 Ebbegarden, K.14 Eitrheim and K.22 Stalljen) and LalBrew Voss Kveik.
Sour beer: WildBrew Sour Pitch is a lactic acid bacterium for techniques such as kettle souring, and WildBrew Helveticus Pitch belongs to the same series. WildBrew Philly Sour is a Lachancea yeast that produces acidity during fermentation. WHC Lab also supplies Lactobacillus plantarum.
Cider and wine: SafCider AB-1, AC-4, AS-2 and TF-6, and Lalvin strains such as EC-1118, DV10, 71B, ICV D47 and Rhone 4600. ML Prime is a bacteria culture for malolactic fermentation in red wine.
Spirits: DistilaMax HT for gin, vodka and neutral spirits from glucose-based raw materials, and DistilaMax MW, GW and XP for whisky.
Yeast nutrients: Fermaid O, Fermaid K, the Go-Ferm range, Servomyces and Yeastlife Extra from Lallemand, Yeast Vit from Murphy & Son and Nutrisal from Vinoferm.

Pack sizes

Product type	Pack	Examples
Dry yeast for beer and cider	500 g	SafAle US-05, LalBrew Diamond, SafCider AB-1
Dry beer yeast, mid-size	100 g	SafAle US-05, SafLager W-34/70, SafLager S-189
Wine yeast	500 g	Lalvin EC-1118, DV10, 71B
Kveik	300 g	K.1 Voss, K.9 Ebbegarden
Lactic acid bacteria	250 g	WildBrew Sour Pitch, Lactobacillus plantarum
Yeast nutrients	500 g–10 kg	Servomyces 500 g, Fermaid K 10 kg

Brands we stock

Fermentis – SafAle, SafLager, SafBrew and SafCider.
Lallemand – LalBrew, WildBrew, Lalvin, DistilaMax and Essential Series.
WHC Lab – 500 g dry yeast and 250 g Lactobacillus plantarum.
Kveik Yeastery – original kveik cultures in 300 g.
Yeast nutrients – nutrition and protection for yeast in beer, cider and wine production.

Frequently asked questions about brewery yeast

What is the difference between professional and homebrew yeast?

The strains are often the same, but the packs are larger. SafAle US-05 is sold as 11.5 g for homebrewing and as 100 g and 500 g here. Yeast in small sachets is under homebrewing yeast.

Which yeast is used for gin and vodka?

DistilaMax HT from Lallemand is designed for glucose-based raw materials. It produces low levels of higher alcohols, aldehydes and esters, which makes it suitable for gin, vodka and neutral spirits.

What do I need for malolactic fermentation in red wine?

ML Prime from Lallemand is freeze-dried Lactiplantibacillus plantarum for malolactic fermentation in red wine. It is used for co-inoculation and added 24 hours after the yeast.

Is there a yeast nutrient without ammonium salts?

Yes. Fermaid O is made from yeast-derived components and contains no inorganic nitrogen such as DAP. Fermaid K and the Go-Ferm range are in the same category.