Lallemand's vacuum-sealing method minimizes packaged air and moisture while giving the user a visible and tactile assurance that the package is airtight. Available in individual 11 gram packets.
- 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
- Belle Saison
- For the first time in brewing history, the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales that offer a host of complex characteristics associated with these intriguing styles. Belle Saison is meant to be fermented at warm temperatures (around 90ºF/32ºC) toward developing a unique combination of esters and aromatic characteristics that typify the best of these styles. As with Lallemand's other dry yeast varieties, Belle Saison offers unequaled fermentation performance, allowing you to create award-winning beers time and time again.
- BRY-97 has a slightly estery, almost neutral aroma and does not display malodours when properly handled. It is best used at traditional ale temperatures. * quick start vigorous fermentation * medium to high attenuation.
- CBC-1 is a single stain selected from the Lallemand yeast culture collection for refermentation, preferably used with priming sugars such as dextrose. The best thing about CBC-1 is that it does not affect the flavor of the original beer to be refermented.
- London ESB
- London ESB yeast was selected from the Lallemand yeast culture library towards producing a range of English-style ales exhibiting clean, well-balanced aromatic profiles with moderate alcohol production. London ESB offers the right fermentation and aromatic profiles suitable for Extra Special Bitter styles as well as Pale Ale, bitter and other traditional English beers.
- Wheat Beer yeast.
- Munich Classic
- Munich 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. Aroma 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.
- For Ale style beers.
- Windsor Ale
- For British style beers.
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