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Lallemand Brewing Yeast

Lallemand’s presence in the brewing industry dates from the early 1970s when the company started producing dried pure culture brewing yeasts for beer kit manufacturers in Canada. In subsequent years this activity was expanded to the production of other specific ale and lager beer yeasts for different clients in the United States, Europe, and Australasia.

Lallemand’s beer-related activities have continued to grow and have expanded beyond the production of beer yeast and yeast nutrients for the industrial, micro, and home brewer. Strategic acquisitions in North America (Siebel Institute of Technology) and Europe (AB Vickers Ltd.) helped enhance the platform from which new products and services were launched. Today, Lallemand Brewing is a global business serving all segments of the brewing industry.

Brewers dry yeast typically carries over 93% dry matter. The most meticulous conditions are applied during manufacture to avoid microbial contamination, resulting in less than 1 bacterium or wild yeast detected per million yeast cells. The content of 1g of dry yeast corresponds to a minimum of 5 billion live cells but the number will slightly vary from batch to batch.

Dry yeast must be stored dry and below 10˚C (50˚F).  For a few of the Lallemand Brewing yeasts storage under 4˚C (39˚F) is recommended; this will be indicated on packaging and also in the Technical Data Sheets. The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears to have lost its vacuum, resulting in a package that is soft and easily crushed. Both humidity and oxygen will impact on the quality of the yeast and once a pack or sachet is open the yeast will deteriorate quickly. If kept sealed and stored under appropriate conditions, dry yeast can be used up to the expiration date mentioned on the package. Once a pack is open it is recommended to use the yeast as quickly as possible.

Click here for a poster with a guide to help you select the right yeast.

Click here for the Lallemand Brewing guide to dry yeast rehydration.