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Busy browsing through the Brewmart yeast selection. I notice that stock quite a bit of the Lallemand strains.
Any of you guys have experience with Lallemand?
Listed strains are:
Diamond Lager
DIAMOND Lager Yeast Diamond lager yeast is the yeast of choice for brewers looking for clean, authentic lager character in their beer. Chosen for its robust character, Diamond is a true lager yeast strain that is used by some of the world?s largest breweries. Diamond delivers excellent fermentation performance, all with the convenience and reliability you have come to expect from Lallemand Premium Yeast.
Abbaye
ABBAYE Belgian-style Ale Yeast Abbaye is the go-to yeast for brewing a wide variety of Belgian-style ales including high-gravity beers like Dubbel, Trippel and Quad. Its high ethanol tolerance gives you excellent fermentation performance with true-to-style flavor contributions. Abbaye is also an excellent choice for high-alcohol specialty beers like Christmas ales.
Belle saison
Belgian Saison-Style Yeast One of the world’s most unique and identifiable styles, Saison-style beers are gaining in popularity, and Lallemand is proud to introduce the first dry yeast made for Saison-style brewing. Belle Saison lets brewers create Saison styles easily and with all the characteristics noted for this classic style. Designed for warm-temperature fermentation true to the traditional production methods of the style, these beers exhibit the “Farmhouse” flavors and aromas that make for a fruity, spicy and refreshing drinking experience.
BRY-97
American West Coast Ale Yeast American Ales are the most popular beer styles in the craft brewing market, and we are proud to introduce our first strain for this class of styles. BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce excellent ale styles.
CBC-1
CBC-1 has been specially selected for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
London ESB
No details
Munich
Munich MUNICH Wheat Beer Yeast Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably and conveniently with premium Munich Wheat Beer yeast from Lallemand. Munich Wheat Beer yeast originated in Bavaria, Germany, and the strain was selected to allow brewers to control the level of phenol and ester production through variations in raw material selection, mashing profile and fermentation techniques. This makes Munich the strain of choice for a wide variety of wheat-based beer styles.
Munich Classic
Munich Classic Wheat Beer Yeast The Munich Classic wheat beer yeast strain is used by breweries large and small to produce flavorful, full-bodied and aromatic Bavarian-style wheat beer. A ?classic? German wheat beer strain, Munich Classic can easily express the spicy and estery aroma profile typical to German wheat beer styles, making it simple to use over a wide range of recipe variations and fermentation conditions.
Nottingham
Nottingham High-Performance Ale Yeast If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt and hops to develop.
Any of you guys have experience with Lallemand?
Listed strains are:
Diamond Lager
DIAMOND Lager Yeast Diamond lager yeast is the yeast of choice for brewers looking for clean, authentic lager character in their beer. Chosen for its robust character, Diamond is a true lager yeast strain that is used by some of the world?s largest breweries. Diamond delivers excellent fermentation performance, all with the convenience and reliability you have come to expect from Lallemand Premium Yeast.
Abbaye
ABBAYE Belgian-style Ale Yeast Abbaye is the go-to yeast for brewing a wide variety of Belgian-style ales including high-gravity beers like Dubbel, Trippel and Quad. Its high ethanol tolerance gives you excellent fermentation performance with true-to-style flavor contributions. Abbaye is also an excellent choice for high-alcohol specialty beers like Christmas ales.
Belle saison
Belgian Saison-Style Yeast One of the world’s most unique and identifiable styles, Saison-style beers are gaining in popularity, and Lallemand is proud to introduce the first dry yeast made for Saison-style brewing. Belle Saison lets brewers create Saison styles easily and with all the characteristics noted for this classic style. Designed for warm-temperature fermentation true to the traditional production methods of the style, these beers exhibit the “Farmhouse” flavors and aromas that make for a fruity, spicy and refreshing drinking experience.
BRY-97
American West Coast Ale Yeast American Ales are the most popular beer styles in the craft brewing market, and we are proud to introduce our first strain for this class of styles. BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce excellent ale styles.
CBC-1
CBC-1 has been specially selected for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
London ESB
No details
Munich
Munich MUNICH Wheat Beer Yeast Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably and conveniently with premium Munich Wheat Beer yeast from Lallemand. Munich Wheat Beer yeast originated in Bavaria, Germany, and the strain was selected to allow brewers to control the level of phenol and ester production through variations in raw material selection, mashing profile and fermentation techniques. This makes Munich the strain of choice for a wide variety of wheat-based beer styles.
Munich Classic
Munich Classic Wheat Beer Yeast The Munich Classic wheat beer yeast strain is used by breweries large and small to produce flavorful, full-bodied and aromatic Bavarian-style wheat beer. A ?classic? German wheat beer strain, Munich Classic can easily express the spicy and estery aroma profile typical to German wheat beer styles, making it simple to use over a wide range of recipe variations and fermentation conditions.
Nottingham
Nottingham High-Performance Ale Yeast If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt and hops to develop.
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