LALLEMAND BREWING NEW PRODUCTS

Dry yeast for beer LALLEMAND VERDANT IPA

LalBrew® Verdant IPA was specifically selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a wide range of beers featuring hops and malt.

Prominent notes of apricot and nuances of tropical fruit and citrus, blend perfectly with the aromas of hops. With its medium / high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malty profile with a slightly fuller body than a typical American IPA yeast strain. This versatility makes it optimal for a broad spectrum of beer styles, including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and sour beers.

Lallemand Wildbrew ™ Sour Pitch

Lallemand WildBrew ™ Sour Pitch

is a highly performing and pure lactic bacterium, specifically selected for its ability to produce a wide range of styles of sour beers.

WildBrew ™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beers. Inoculated at the optimal temperature and in the right conditions, it is a vigorous, safe and easy to manage bacterium using different techniques, such as the typical acidification process in the boiling vat.

In addition to providing exceptional performance, WildBrew ™ Sour Pitch is able to guarantee consistent results for brewers.

The styles brewed with this bacterium are: Berliner Weisse, Gose, Simil-Lambic, American Wild and Sour IPA.

DESCRIPTION

Classified as Lactobacillus plantarum, a facultative heterofermentative strain.

In keeping with Lallemand's strict quality control and assurance procedures, each individual batch of WildBrew ™ Sour Pitch is only released to the market after passing a series of rigorous tests, ensuring the highest levels of purity, quality and performance.

Under standard operating conditions according to the Lallemand method, the WildBrew ™ Sour Pitch bacterium exhibits: Rapid decrease in pH which can end within 2 days (usually within 24-36 hours) High production of lactic acid versus low production of acetic acid. Citrus and astringent aroma and taste with a touch of fruity. The optimum temperature range for WildBrew ™ Sour Pitch in sour beer production ranges from 30 ° C to 40 ° C (86 ° F to 104 ° F).

Lellemand Wildbrew ™ Helveticus Pitch

Lellemand Helveticus Pitch, is a ready-to-use dried bacterium, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles.

Compared to WildBrew ™ Sour Pitch, this new bacterium produces more intense citrus flavors at higher temperatures.

Furthermore, WildBrew ™ Helveticus Pitch will guarantee unparalleled production consistency, ease of use, guaranteed performance and unparalleled purity for the production of your favorite sour beers.

DESCRIPTION

Sour beers are still a growing segment of the craft beer market, and breweries are looking for practical and safe ways to produce exciting new quality sour beers. After the success of the first WildBrew ™ Sour Pitch dry acid beer bacterium, launched in 2017, here is the second product in the WildBrew ™ line: Helveticus Pitch, a ready-to-use dried bacterium, a strain of Lactobacillus helveticus specifically selected for its capacity to produce a wide range of styles of sour beers.

Compared to WildBrew ™ Sour Pitch, this new bacterium produces more intense citrus flavors at higher temperatures. Furthermore, WildBrew ™ Helveticus Pitch will guarantee unparalleled production consistency, ease of use, guaranteed performance and unparalleled purity for the production of your favorite sour beers.

Classified as Lactobacillus plantarum, a facultative heterofermentative strain.

In line with Lallemand's strict quality control and assurance procedures, every single batch of WildBrew ™ Helveticus Pitch is only released to the market after passing a series of rigorous tests, ensuring the highest levels of purity, quality and performance.

Under standard operating conditions according to the Lallemand method, the WildBrew ™ Helveticus Pitch bacterium exhibits: Rapid decrease in pH which can end within 2 days (usually within 24-36 hours) High production of lactic acid versus low production of acetic acid. Citrus and astringent aroma and taste with a touch of fruity. The optimal temperature range for the production of sour beers varies from 30 ° C to 40 ° C (86 ° F to 104 ° F).