Danstar/Lallemand - Quirky Homebrew Supply

Lallemand Abbaye Belgian Ale Yeast 11g

Chris Muench — Wed, 26 Nov 2025 18:09:48 +0000

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.

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Abbaye Yeast™:

Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Abbaye™ yeast exhibits:

Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for LalBrew Abbaye™ yeast when producing traditional styles is 17°C(63°F) to
25°C(77°F).

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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Lallemand LalBrew® House Ale (11g)

Chris Muench — Fri, 17 Oct 2025 18:37:50 +0000

LalBrew® House Ale is a next-generation performance yeast strain that is extremely fast and incredibly clean, making it the perfect versatile house strain to meet your brewing needs.
Selected by our partner Escarpment Labs (ON, Canada) for its superior fermentation performance, this strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability, and quick cleanup of off-flavors like acetaldehyde and diacetyl. LalBrew House Ale™ is suitable for a wide range of beer styles, including IPAs, Blond Ales, and Stouts, due to its neutral fermentation profile.

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Lallemand LalBrew® London (ESB) Ale Yeast 11g

gregradz — Fri, 15 Nov 2024 17:58:44 +0000

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 & aromatic profiles suitable for Extra Special Bitter styles as well as Pale Ale, bitter & other traditional English beers.

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Lallemand LalBrew® Pomona™ Modern Hybrid IPA Yeast (11g)

gregradz — Fri, 08 Nov 2024 20:57:17 +0000

Why is LalBrew Pomona a game-changer?
Great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze.

High biotransformation potential
Unique flavor profile with notes of peach, citrus, and tropical fruits
Selected for fermentation in high-gravity and highly hopped wort
Haze-positive for stable haze
Robust and repitchable
LalBrew Pomona is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by our partner Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.

Beer Styles: Hop-Forward Beers
Aroma: Peach, Citrus, Tropical Fruit
Attenuation Range: 75 – 84 %
Temperature Range: 18 – 22°C (64 – 72°F)
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Pitching Rate: 50 – 100g/hL
MICROBIOLOGICAL PROPERTIES

Classifed as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Pomona yeast:

Percent solids: 93% – 97%
Viability: ≥ 1 x 10^9 CFU per gram of dry yeast
Wild Yeast: < 1 per 10^6 yeast cells
Wild Yeast Media: This strain is known to grow on some wild yeast media including LWYM and LCSM
Diastaticus: Negative
Bacteria: < 1 per 10^6 yeast cells
BREWING PROPERTIES

In Lallemand’s Standard Conditions 12°P Wort at 20°C (68°F), LalBrew Pomona yeast exhibits:

Vigorous fermentation that can be completed in 4-5 days.
Medium to high attenuation and medium focculation
Aromas of peach, citrus, and tropical fruits
This strain is POF negative
Optimal temperature range of 18-22°C (64 – 72°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

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Lallemand LalBrew® Novalager™ Yeast 11g

Jeff Daigle — Fri, 03 Feb 2023 20:24:56 +0000

Brewing Characteristics

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager yeast exhibits:

Vigorous fermentation that can be completed in 6 days.
High Attenuation and High Flocculation.
Aroma and flavor is clean with low to medium ester, no sulfur.
This strain is POF negative.
The optimal temperature range for LalBrew NovaLager yeast when producing traditional styles is 10 – 20°C (50 – 68°F) .
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Flavor & Aroma

When fermented at higher temperatures, typical flavors and aromas include clean, low to medium ester with no sulfur.
SPECIFICATIONS

Brand
Lallemand
Alcohol Tolerance
13% ABV
Species
Saccharomyces pastorianus
Attenuation
78-84%
Beer Style Category
Lager
Flocculation
High
Pitch Rate
50 – 100g/hL
50 – 100g/hL

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Lallemand LalBrew® Koln Kolsch-Style Yeast 500g Brick

Jeff Daigle — Mon, 03 Oct 2022 17:59:43 +0000

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 B-glucosidase enzyme, 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.

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Lallemand LalBrew® Farmhouse Yeast™ 11g

Jeff Daigle — Tue, 26 Oct 2021 22:15:03 +0000

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 favors, therefore enhancing the saison yeast aroma characteristics.

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew® Farmhouse Yeast:

Percent solids 93% – 96%
Viability > 5 x 10⁹ CFU per gram of dry yeast
Wild Yeast < 1 per 10⁶ yeast cells
Diastaticus Undetectable
Bacteria < 1 per 10⁶ yeast cells
Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits:

Vigorous fermentation that can be completed in 5 days.
High Attenuation and Low Flocculation.
Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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Lallemand LalBrew® Belgian Wit Style Ale Yeast™ (11g)

Jeff Daigle — Tue, 15 Dec 2020 20:26:39 +0000

LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .

Beer Styles: Wheat beers
Aroma: Fruity, slight banana and clove
Attenutation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV

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Lallemand WildBrew™ Sour Pitch Bacteria Lacto (250g) Brick

Jeff Daigle — Wed, 02 Sep 2020 22:36:39 +0000

WildBrew™ Sour Pitch is a ready-to-use, high-performance, and 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.

Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Sour Pitch yeast exhibits:

Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
High lactic acid versus lower acetic production.
The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F)
This product has a recommended dosage rate of 10 g/hL.

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Lallemand LalBrew® Verdant IPA Yeast™ (11g)

Jeff Daigle — Mon, 17 Aug 2020 18:49:18 +0000

LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

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