Brewer’s yeast

The taste ferments with them: yeasts.

Yeasts, are the substances beer fermentation is based on: single-cell organisms, actually real fungi, which transform malt sugars into carbon dioxide and ethyl alcohol.

They are mainly responsible for the foam and effervescence of a good beer.

Based on the temperature of the process and the strain of the dominant yeast, beers will be top-fermenting, complex and often with fruity or spice tones, like ales, and bottom-fermenting, normally light with herb or floral aromas, for example like lagers.

Discover the MAURIBREW E LALLEMAND line of dry yeasts, designed to ensure safe and regular fermentations using original strains, with high technological performance and characteristic aromatic profiles.

There is also a complete line of liquid yeasts from B.U.B. Speckner that can be ordered.

Our Products

 

DRY YEAST - AB VICKERS

 
Type Description Weight

LALLEMAND - BELLE SAISON

Dry for top-fermenting: SAISON, BELGIAN ALE, etc. styles

500 gr.

 

DRY YEAST - AB MAURI

 
Type Description Weight

MAURIBREW DRAUGHT

Dry for top-fermenting, very neutral, 13-22°C, high attenuation, high flocculation
Styles: APA, IPA, BELGIAN ALE, MILD, BLONDE

500 gr.                         

MAURIBREW ALE 514

Dry for top-fermenting, fruity notes, 20-30°C, medium attenuation, medium flocculation
Styles: ENGLISH ALE, STRONG ALE, PORTER, STOUT

500 gr.

MAURIBREW LAGER 497

Dry for bottom-fermenting, 10-15°C, high attenuation, medium flocculation
Styles: LAGER, HELLES, PILS, DUNKEL, MUNICH, BOCK, DOPPEL BOCK, SCHWARZ, CALIFORNIA ALE, BALTIC PORTER

500 gr

MAURIBREW WEISS

Dry for top-fermenting,18-25°C, medium attenuation, low flocculation
Styles: WEIZEN, HEFE WEIZEN, DUNKEL WEIZEN

500 gr
     
 

NEW LIQUID YEASTS!!!!

 

 

MINIMUM QUANTITY 5 L.

complete with analysis certificate - cell count 2x109/ml

recommended quantity: 1lt x 2hl bottom-fermenting – 1lt x 3hl top-fermenting

 
Type Description  

LAGER
W34/70
Augusta 365

Classic bottom-fermenting yeast: high attenuation, high flocculation, quick and complete reduction of diacetyl

 

WEISS / WEIZEN
362 Fructa

Typical top-fermenting yeast for Bavarian wheat beers: very high attenuation, low flocculation. Aroma: banana, clove, vanilla

 

LAGER
R42 VLB
Strain 367

Light esters and aromas. High flocculation

 

LAGER
Pilsener Urquell
Strain 369

Used in traditional Czech Pils. Slightly fruity and floral

 

LAGER
Oktoberfest
Strain 371

For “malty” type lagers such as Bock, Maerzen, FestBier. Medium flocculation and high tolerance to alcohol

 

LAGER
Budweiser
Strain 375

Used in traditional Czech lagers. Leaves traces of diacetyl

 

LAGER
Bock
Strain 377

Strong lager and Bock. High tolerance to alcohol and high attenuation

 

LAGER
W34/78
Strain 379

Very similar to W34/70 but with a strong accentuation of maltiness. Low flocculation. Widespread use for the production of Keller Helles.

 

LAGER
Munich
Strain 381

Indicated for the Munich style. Velvety and malty. Good tolerance to alcohol, good flocculation

 

WHEAT BEER
American wheat
Strain 320

Character: traditional neutral wheat beer. Aroma: medium and slightly yeasty. High attenuation, low flocculation

 

WHEAT BEER
W68
Strain 354

Character: phenolic of wheat beers. Aroma: clove. High attenuation, low flocculation

 

WHEAT BEER
Munich
Strain 384

Character: typical of hefeweizen. Light aroma. High attenuation, low flocculation

 

WHEAT BEER
Bavarian wheat
Strain 390

Indicated for weizenbock. Aroma: banana, peach, fruity. High attenuation, low flocculation

 

WHEAT BEER
Type5
Strain 398

Well balanced. Aroma: medium and balanced, banana, clove. Medium attenuation, low flocculation

 

WHEAT BEER
Bamberg wheat
Strain 414

Very neutral and discreet. High attenuation, low flocculation

 

WHEAT BEER
Doemens
Strain 433

Indicated for hefeweizen but more neutral compared to Strain 384. High attenuation, low flocculation

 

WHEAT BEER
Berliner weiss
Strain 500

Mix of classic weiss yeast and lactobacillus. Strong acidic notes. High attenuation, medium flocculation, high tolerance to alcohol

 

KOELSH
Koelsh
Strain 311

Typical Koelsh of Cologne. Top-fermenting. Aroma: neutral, slightly fruity. Medium attenuation, medium flocculation, medium tolerance to alcohol

 

ALT
Alt
Strain 382

Typical Alt of Düsseldorf. Top-fermenting. Aroma: slightly fruity. Medium attenuation, medium flocculation, medium tolerance to alcohol

 

BELGIAN STYLE
Trappist
Strain 376

Trappist beers, Strong ale, Grand-Cru. Aroma: complex, floral, prunes, phenolic. Medium flocculation, high attenuation, very high tolerance to alcohol

 

BELGIAN STYLE
Abbay
Strain 388

Typical for dubbel and tripel beers. Aroma: complex, floral, prunes, phenolic. Medium flocculation, very high attenuation, very high tolerance to alcohol

 
BELGIAN STYLE
WIT
Strain 410

Typical for WIT beers. Aroma: complex, phenolic and spicy. Medium flocculation, high attenuation, medium tolerance to alcohol

 

BELGIAN STYLE
Brettanomyces
Strain 750

Lambic, Geuze.

 

ALE
English Ale
Strain 306

Typical top-fermenting yeast for Ale and Bitter. Low flocculation and medium tolerance to alcohol

 
ALE
London Ale
Strain 392

Typical top-fermenting yeast for Ale and Bitter. Emphasises maltiness and esters. High flocculation and medium tolerance to alcohol

 
ALE
Irish Stout
Strain 380

Perfect for Stouts. Emphasises the roasted flavour. Marked esters. Low flocculation and high tolerance to alcohol

 
ALE
Burton Ale
Strain 402

Top-fermenting and with characteristic aroma: very fruity, apple, pear, honey. Medium flocculation and medium tolerance to alcohol

 
ALE
Scottish Ale
Strain 408

Yeast particularly indicated for Ales with a high alcohol content, such as Barley Wine, Baltic Porter, Gran Cru, etc. High flocculation and significant tolerance to alcohol

 
ALE
Californa Ale
Strain 404

Very clean and neutral yeast. Widely used by craft breweries. Medium flocculation and medium attenuation. High tolerance to alcohol

 
ALE
North-West Ale
Strain 418

Widely used yeast by breweries on the West Coast of the USA. Enhances the American Pale Ale, American IPA, American Stout, etc. styles. Very clean and neutral. Medium flocculation and good attenuation. High tolerance to alcohol

 
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