Lallemand dry yeast – LalBrew, WildBrew and Lalvin

Lallemand makes dry yeast for beer, sour beer, wine and cider. Here you will find three Lallemand ranges: LalBrew for ale, lager and kveik, WildBrew for sour beer and Lalvin for wine. The beer yeast comes in 10–11 g sachets, and the champagne yeast Lalvin EC-1118 in 5 g.

How to choose LalBrew yeast

Yeast	Type	Suits
LalBrew NovaLager	Lager	Pilsner at higher temperatures, short fermentation, low diacetyl
LalBrew Diamond Lager	Lager, 10–15 °C	Pilsner, helles, märzen, bock, schwarzbier
LalBrew Verdant IPA	Ale	NEIPA, English IPA, pale ale, bitter, sweet stout
LalBrew New England	Ale	East Coast style IPA
LalBrew Nottingham	Ale	Versatile ale yeast
LalBrew Voss Kveik	Kveik	Neutral with orange and citrus, bright beer
LalBrew Abbaye	Belgian ale	Belgian and Trappist styles, low to high ABV
LalBrew Farmhouse	Saison hybrid	Dry farmhouse ales, STA1-negative
LalBrew Wit	Wheat, 17–25 °C	Wit, hefeweizen, Berliner weisse, gose

WildBrew for sour beer

WildBrew Philly Sour is a Lachancea yeast that both ferments and sours. It produces a balanced sour beer in 7–10 days at 27 °C and tolerates hops, so it also suits sour IPA. WildBrew Sour Pitch is lactic acid bacteria for kettle souring, where you sour the wort before the boil.

Lalvin for wine and cider

Lalvin EC-1118 is a neutral, robust champagne yeast for red wine, white wine and cider. One 5 g sachet covers up to 23 litres. More wine yeast strains are under wine yeast.

500 g packs of LalBrew, WildBrew and Lalvin are in Lallemand for breweries (Norway only).

Frequently asked questions about Lallemand

What is the difference between LalBrew NovaLager and Diamond Lager?

Diamond Lager is a classic lager yeast from the Doemens Academy collection that ferments at 10–15 °C. NovaLager was developed for pilsner at higher temperatures, with shorter fermentation and minimal diacetyl, and suits brewers without good cooling.