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 |
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DRY YEAST - AB VICKERS |
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| Type | Description | Weight |
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LALLEMAND - BELLE SAISON |
Dry for top-fermenting: SAISON, BELGIAN ALE, etc. styles |
500 gr. |
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DRY YEAST - AB MAURI |
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| Type | Description | Weight |
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MAURIBREW DRAUGHT |
Dry for top-fermenting, very neutral, 13-22°C, high attenuation, high flocculation |
500 gr. |
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MAURIBREW ALE 514 |
Dry for top-fermenting, fruity notes, 20-30°C, medium attenuation, medium flocculation |
500 gr. |
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MAURIBREW LAGER 497 |
Dry for bottom-fermenting, 10-15°C, high attenuation, medium flocculation |
500 gr |
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MAURIBREW WEISS |
Dry for top-fermenting,18-25°C, medium attenuation, low flocculation |
500 gr |
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NEW LIQUID YEASTS!!!! |
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MINIMUM QUANTITY 5 L. complete with analysis certificate - cell count 2x109/ml recommended quantity: 1lt x 2hl bottom-fermenting – 1lt x 3hl top-fermenting |
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| Type | Description | |
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LAGER |
Classic bottom-fermenting yeast: high attenuation, high flocculation, quick and complete reduction of diacetyl |
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WEISS / WEIZEN |
Typical top-fermenting yeast for Bavarian wheat beers: very high attenuation, low flocculation. Aroma: banana, clove, vanilla |
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LAGER |
Light esters and aromas. High flocculation |
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LAGER |
Used in traditional Czech Pils. Slightly fruity and floral |
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LAGER |
For “malty” type lagers such as Bock, Maerzen, FestBier. Medium flocculation and high tolerance to alcohol |
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LAGER |
Used in traditional Czech lagers. Leaves traces of diacetyl |
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LAGER |
Strong lager and Bock. High tolerance to alcohol and high attenuation |
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LAGER |
Very similar to W34/70 but with a strong accentuation of maltiness. Low flocculation. Widespread use for the production of Keller Helles. |
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LAGER |
Indicated for the Munich style. Velvety and malty. Good tolerance to alcohol, good flocculation |
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WHEAT BEER |
Character: traditional neutral wheat beer. Aroma: medium and slightly yeasty. High attenuation, low flocculation |
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WHEAT BEER |
Character: phenolic of wheat beers. Aroma: clove. High attenuation, low flocculation |
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WHEAT BEER |
Character: typical of hefeweizen. Light aroma. High attenuation, low flocculation |
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WHEAT BEER |
Indicated for weizenbock. Aroma: banana, peach, fruity. High attenuation, low flocculation |
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WHEAT BEER |
Well balanced. Aroma: medium and balanced, banana, clove. Medium attenuation, low flocculation |
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WHEAT BEER |
Very neutral and discreet. High attenuation, low flocculation |
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WHEAT BEER |
Indicated for hefeweizen but more neutral compared to Strain 384. High attenuation, low flocculation |
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WHEAT BEER |
Mix of classic weiss yeast and lactobacillus. Strong acidic notes. High attenuation, medium flocculation, high tolerance to alcohol |
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KOELSH |
Typical Koelsh of Cologne. Top-fermenting. Aroma: neutral, slightly fruity. Medium attenuation, medium flocculation, medium tolerance to alcohol |
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ALT |
Typical Alt of Düsseldorf. Top-fermenting. Aroma: slightly fruity. Medium attenuation, medium flocculation, medium tolerance to alcohol |
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BELGIAN STYLE |
Trappist beers, Strong ale, Grand-Cru. Aroma: complex, floral, prunes, phenolic. Medium flocculation, high attenuation, very high tolerance to alcohol |
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BELGIAN STYLE |
Typical for dubbel and tripel beers. Aroma: complex, floral, prunes, phenolic. Medium flocculation, very high attenuation, very high tolerance to alcohol |
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| BELGIAN STYLE WIT Strain 410 |
Typical for WIT beers. Aroma: complex, phenolic and spicy. Medium flocculation, high attenuation, medium tolerance to alcohol |
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BELGIAN STYLE |
Lambic, Geuze. |
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ALE |
Typical top-fermenting yeast for Ale and Bitter. Low flocculation and medium tolerance to alcohol |
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| ALE London Ale Strain 392 |
Typical top-fermenting yeast for Ale and Bitter. Emphasises maltiness and esters. High flocculation and medium tolerance to alcohol |
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| ALE Irish Stout Strain 380 |
Perfect for Stouts. Emphasises the roasted flavour. Marked esters. Low flocculation and high tolerance to alcohol |
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| ALE Burton Ale Strain 402 |
Top-fermenting and with characteristic aroma: very fruity, apple, pear, honey. Medium flocculation and medium tolerance to alcohol |
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| 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 |
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| ALE Californa Ale Strain 404 |
Very clean and neutral yeast. Widely used by craft breweries. Medium flocculation and medium attenuation. High tolerance to alcohol |
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| 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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