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イースト Yeast

ドライイースト
リキッドイースト
ワインイースト


●ドライイースト

Fermentis Dry Yeast
 詳細データ(メーカーサイトへ)

Fermentis Safale S-04 (for English and American Ale)
Fermentis Safale US-05 (for American Ale and Highly Hopped Beer)
Fermentis Safale WB-06 (for Weizen)
Fermentis Safale S-33 (for BelgianWheat,Trappist)
Fermentis Safale T-58 (for Fruity and Spicy Beers)
Fermentis Safale BE-256 (for Belgian Abbey)
Fermentis Safale BE-134 (for Belgian Saison)
Fermentis Safale K-97 (for Kolsch ,Belgian Wheat Beers)
Fermentis Saflager S-23 (for Fruitier and Hoppy Lagers)
Fermentis Saflager S-189 (for Floral and Hoppy Lagers)
Fermentis Saflager W-34/70 (for Floral and Fruity Lagers)

Lallemand Dry Eeast
 詳細データ(メーカーサイトへ)


Lallemand ABBAYE (Belgian Style Ale)
Lallemand Belle Saison (Belgian SAISON-Style)
 
Lallemand Farmhouse (Hybrid SAISON-Style)
Lallemand Belgian Wit (Belgian Wit-Style)
Lallemand BRY-97 (American West Coast)
Lallemand Nottingham (Alcohol Tolerance 14% abv)
Lallemand NEW ENGLAND (American East Coast)
Lallemand KOLN (Kolsch Style)
Lallemand VOSS KVEIK (Norwegian farmhouse ales, fastfermented neutral ales)
Lallemand LONDON (English Style)
Lallemand MUNICH CLASSIC (German Wheat Style)
 
Lallemand Windsor (True English ale strain)
Lallemand Verdant IPA (collaboration with Verdant Brewing Co. (UK))
 
Lallemand Diamond Lager (True lager strain in Germany)
 
Lallemand NOVALAGER (True bottom-fermenting Saccharomyces)
 
Lallemand CBC-1 (for Cask and Bottle Conditioning)
Lallemand Philly Sour (Lachancea;Lactic Acid production during Alcoholic fermentation)


LallemandBacteria for brewing
 詳細データ(メーカーサイトへ)

WildBrew Sour Pitch
WildBrew Helveticus Pitch







FERMENTISエールイースト (Safale S-04)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製ドライイーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

高発酵、沈殿凝集性が高い、イングリッシュエールイースト 発酵適温は18〜24℃。
ドライイーストとしては非常にピュアなタイプ、沈殿凝集性が高いため、より透明度が高い、クリアなビールになります。瓶詰め時点で既にかなりクリアです。

ペールエール、ブラウンエール、ポータースタウト、スコッティッシュエールなど、英国タイプのエールの他、スパイスビール、フルーツビール等にも適。

A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles


11.5グラム(19リットル仕込み分)
 FERMENTISエールイースト S−04/11.5グラム/単価\630(税込)
  商品番号 INYE-001







FERMENTIS エールイースト (Safale US-05)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライエールイーストです。(旧品番はUS-56)
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

典型的なアメリカンエールイースト。発酵適温は15〜24℃。19〜20℃で発酵させると、ダイアセチルやフルーティなエステルの生成が大幅に抑えられ、やわらかな口当たりですっきりとしたのどごしを持つビールになります。

酵母の種はWyeast#1056、WhiteLabsWLP001と全く同じです。

発酵度が75〜76%止まりのため、アメリカンペールエール、アメリカンアンバーエール、アメリカンブラウンエールなど、ホップの苦みを利かせたビールを、マイルドかつ爽やかに仕上げるうえで最適なイーストとされています。

他の種類に比べて安定性にかけるため、48時間以上のインターバルでの澱の再利用は、正常な発酵能力を失う可能性があります。


Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate.


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISエールイースト US−05/11.5グラム/単価\650(税込)
  商品番号 INYE-003






FERMENTISラガーイースト (Saflager S-23)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライラガーイーストです。
リキッドラガーイーストと同じ、9℃から発酵します。発酵率が非常に高いため、ピルスナー等の仕込みにも適します。発酵適温は9〜15℃(最適温度は12℃)。フルーティでアロマティックな特徴のラガーに最適。
投入量は仕込み1リットルあたり、0.8グラム(15℃)、1.2g(12℃)、2〜3グラム(9℃)、比重が高いビールではさらに増やします。


Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note.

11.5グラム(19リットル仕込み分) 
 FERMENTISラガーイースト S−23/11.5グラム/単価¥910(税込)
  商品番号 INYE-002






FERMENTISラガーイースト (Saflager W-34/70)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライラガーイースト。
リキッドラガーイーストと同じ、9℃から発酵します。ラガー、ピルスナー用。


発酵適温は9〜15℃(最適温度は12℃)。
投入量は仕込み1リットルあたり、0.8グラム(15℃)、1.2g(12℃)、2〜3グラム(9℃)、比重が高いビールではさらに増やします。真の(フルーティでない)ラガー、ピルスナーに適。

The Weihenstephan strain available in dry form to brew true lager/pilsen beers


11.5グラム(19リットル仕込み分) 
 FERMENTISラガーイースト W−34/70 /11.5グラム/単価\1,150(税込)
  商品番号 INYE-006/2206M SoldOut





FERMENTIS ウィートイースト (Safale WB-06)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライウィートイーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

南ドイツスタイルヴァイツェンなどの、ウィートビール用、世界で初めてドライイースト化に成功したイーストです。
ウイートモルトを含むワートに投入すると、クローブやバナナなどの典型的なヴァイツェンフレイバーが得られます。
浮遊性が高いため、濁りがとれにくく、ヘーフェ(酵母入り混濁)ヴァイツェンとなります。

発酵適温は15〜24℃。低温度帯ではクローブ香、高温度帯ではバナナ香が優位になります。

A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. The choice of Wheat or Weizen bier fans.


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISウィートイースト  WB−06/11.5グラム/単価¥880(税込)
  商品番号 INYE-004 








FERMENTIS エールイースト (Safale S-33)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

発酵適温が15〜24℃と幅広い発酵温度帯の汎用イースト。
低温度帯ではフローラルなフレイバー、高温度帯ではフルーティなフレイバーを醸し出します。

英国スタイルのバーレーワインやオールドエール、ベルギースタイルのストロングエールや修道院ビール、トリプルなど、長期熟成タイプの高度数ビールには特にお勧め。
ミディアムレベルの沈殿性とあいまった、フレイバーに満ちたフルボディのビールを造ります。

Robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.

投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISブルーイングイースト S−33/11.5グラム/単価\560(税込)
  商品番号 INYE-005





FERMENTIS エールイースト (Safale T-58)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

発酵適温は15〜24℃ フルーティ、スパイシーなフレイバーを生成 高アルコール耐性(8.5〜11.5V/V%)

Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v).


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISブルーイングイースト T−58/11.5グラム/単価\680(税込)
  商品番号 INYE-007









FERMENTIS エールイースト (Safale BE-256)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

アビイスタイルのような高度数ビール向き

Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content.


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISブルーイングイースト BE−256/11.5グラム/単価¥1,100(税込)
  商品番号 INYE-008






FERMENTIS ラガーイースト (Saflager S-189)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

発酵適温は12〜15℃
投入量は仕込み1リットルあたり、0.8〜1.2g、比重が高いビールではさらに増やします。


Originating from the Hurlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.



11.5グラム
 FERMENTISラガーイースト S−189/11.5グラム/単価¥1,200(税込)
  商品番号 INYE-009







FERMENTIS エールイースト (Safale BE-134)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

ベルジャンセゾンスタイル向き

This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISエールイースト BE−134/11.5グラム/単価¥840(税込)
  商品番号 INYE-010







FERMENTIS エールイースト (Safale K-97)

プロ用ビールイーストとして定評の、LESAFFRE(Made in EU)製、高品質のドライ ブルーイング イーストです。
リキッドイーストに劣ることのない、非常に優れた品質のイーストです。

ケルシュ、ベルジャンンウイット向き

German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.


投入量は仕込み1リットルあたり、0.5〜0.8グラム(比重1.040の場合)、比重が高いビールではさらに増やします。

11.5グラム(19リットル仕込み分) 
 FERMENTISエールイースト BE−134/11.5グラム/単価¥1,100(税込)
  商品番号 INYE-011







LALLEMAND ABBAYE

Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical ?avors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and ?avors of raisin, date and ?g. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.



BEER STYLES: Belgian
AROMA: spicy, fruity, tropical, banana
ATTENUATION: high
FERMENTATION RANGE: 17 - 25°C (63 - 77°F)
FLOCCULATION: medium to high
ALCOHOL TOLERANCE: 14% ABV
PITCHING RATE: 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_ABBAYEイースト/11グラム/単価¥950(税込)
  商品番号 INYE-012 








LALLEMAND Belle Saison

Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with Belle Saison are fruity, spicy and refreshing.



BEER STYLES: Saison
AROMA: citrus, pepper
ATTENUATION: high
FERMENTATION RANGE: 15 - 35°C (59 - 95°F)
FLOCCULATION: low
ALCOHOL TOLERANCE: 15% ABV
PITCHING RATE: 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_BELLE_SAIZONイースト/11グラム/単価¥1,100(税込)
  商品番号 INYE-013






LALLEMAND Farmhouse

Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.  Farmhouse was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics..



BEER STYLES: Saison and Farmhouse Style Ale
AROMA: clove,pepper,tropical fruit
ATTENUATION: high 78-84%
FERMENTATION RANGE: 22-30°C (72 - 86°F)
FLOCCULATION: low
ALCOHOL TOLERANCE: 13% ABV
PITCHING RATE: 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_FARMHOUSEイースト/11グラム/単価¥1,100(税込)
  商品番号 INYE-031












LALLEMAND Belgian Wit

LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .



In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Wit yeast exhibits:
Vigorous fermentation that can be completed in 4 days.

MediumtoHighattenuationandLow flocculationAroma and flavor is somewhat estery with banana notes
The optimal temperature range for LalBrew Wit yeast when producing traditional styles is 17°C(63°F) to22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_BELGIAN_WITイースト/11グラム/単価¥950(税込)
  商品番号 INYE-023







LALLEMAND BRY-97(West Coast Ale Yeast)

BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.



BEER STYLES American ales
AROMA neutral with slight ester
ATTENUATION medium to high
FERMENTATION RANGE 15 - 22°C (59 - 72°F)
FLOCCULATION high
ALCOHOL TOLERANCE 13% ABV
PITCHING RATE 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_BRY−97イースト/11グラム/単価¥950(税込)
  商品番号 INYE-014










LALLEMAND Nottingham

Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kolsch, Lager-style beers, IPA, and Imperial Stout, among many others. Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.



BEER STYLES: wide variety of ales
AROMA: slightly fruity, neutral0
ATTENUATION: high
FERMENTATION RANGE: 10 - 22°C (50 - 72°F)
FLOCCULATION: high
ALCOHOL TOLERANCE: 14% ABV
PITCHING RATE: 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_Nottinghamイースト/11グラム/単価¥950(税込)
  商品番号 INYE-016








LALLEMAND New England (American East Coast)

New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profle desired in East Coast styles of beer. A typical fermentation with New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a beta B-glucosidase enzyme, New England can promote hop biotransformation and accentuate hop flavor and aroma. New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.



BEER STYLES: NEIPA, east coast style ales
AROMA: fruity, especially tropical and stone fruits
ATTENUATION: medium to high
FERMENTATION RANGE: 15 - 22°C (59 - 72°F)
FLOCCULATION: medium
ALCOHOL TOLERANCE: 9% ABV
PITCHING RATE: 100g/hL to achieve a minimum of 1 million viable cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_NewEnglandイースト/11グラム/単価¥950(税込)
  商品番号 INYE-017 









LALLEMAND Koln (Kolsch Style Ale Yeast)

Koln is ideal for brewing traditional Kolsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a B-glucosidase enzyme, Koln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.




BEER STYLES: kolsch-style, neutral ales
AROMA: slightly fruity, more neutral with colder fermentations
ATTENUATION: medium to high
FERMENTATION RANGE: 12 - 20°C (54 - 68°F)
FLOCCULATION: medium to high
ALCOHOL TOLERANCE: 9% ABV
PITCHING RATE: 100g/hL to achieve a minimum of 1 million viable cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_Kolnイースト/11グラム/単価¥950(税込)
  商品番号 INYE-018








LALLEMAND VOSS KVEIK

高温(20〜40℃)・短期間(2〜7日間)発酵、ニュートラル・シトラスフレイバー、高沈殿凝集性が特徴のエールイースト。

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.



In Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits:
Fermentation that is completed in:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)

Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.



BEER STYLES: Norwegian farmhouse ales, fastfermented neutral ales
AROMA: Relatively neutral at high temperatures, slight orange and citrus notes
ATTENUATION: medium to high
FERMENTATION RANGE: 25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F)
FLOCCULATION: very high
ALCOHOL TOLERANCE: 12% ABV
PITCHING RATE: 50-100g/hL to achieve a minimum of 2.5-5 million viable cells/mL


11グラム(19〜25リットル仕込み分) 
 LALLEMAND_VOSS_KVEIKイースト/11グラム/単価¥1,100(税込)
  商品番号 INYE-020






LALLEMAND LONDON


London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrewR London may also be used in the production of Ciders.




In Lallemand’s Standard Conditions Wort at 20°C (68°F) London yeast exhibits:Vigorous fermentation that can be completed in 3 days Medium attenuation and Low flocculation Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through The optimal temperature range for London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F) London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


11グラム(19〜25リットル仕込み分)
LALLEMAND_LONDONイースト/11グラム/単価¥950(税込)
  商品番号 INYE-021






LALLEMAND MUNICH CLASSIC

Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.



In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich Classic yeast exhibits:
Vigorous fermentation that can be completed in 4 days

Medium to High attenuation and Low flocculation.
Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
The optimal temperature range for LalBrew Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


11グラム(19〜25リットル仕込み分)
LALLEMAND_MUNICH_CLASSICイースト/11グラム/単価¥950(税込)
  商品番号 INYE-026






LALLEMAND WINDSOR
LalBrew Windsor is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor are usually described as full-bodied, fruity English ales. LalBrew Windsor is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.

11グラム(19〜25リットル仕込み分)
 




In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Windsor
yeast exhibits: Vigorous fermentation that can be completed in 3 days

Medium attenuation and Low flocculation Fruity and Estery flavor and aroma,
typical of traditional English style ales

The optimal temperature range for LalBrew Windsor yeast when producing traditional styles is
15- 25°C (59- 77°F)

Windsor does not utilize the sugar maltotriose (a molecule composed of
3 glucose units). Maltotriose is present in wort in an average 10-15% of
all malt worts. The result will be fuller body and residual sweetness in
beer. Be advised to adjust mash temperatures according to desired result.

Fermentation rate, fermentation time and degree of attenuation are dependent
on inoculation density, yeast handling, fermentation temperature and nutritional
quality ofthe wort.


LALLEMAND_WINDSORイースト/11グラム/単価¥950(税込)
  商品番号 INYE-029






LALLEMAND VERDANT IPA


LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

11グラム(19〜25リットル仕込み分)
 




In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Verdant IPA yeast exhibits:

Fermentation that can be completed in 5 days.
Medium to high attenuation and moderate flocculation.
Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.
The optimal temperature range for LalBrew Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,yeast handling, fermentation temperature and nutritional quality of the wort.


LALLEMAND_VERDANTL_IPAイースト/11グラム/単価¥950(税込)
  商品番号 INYE-024









LALLEMAND DIAMOND LAGER


LalBrew Diamond is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond delivers excellent fermentation performance, and has the ability to produce clean,authentic lagers. Traditional styles brewed with the LalBrew Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner,Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Marzen,Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock,Doppelbock, Eisbock and California Common.

11グラム(19〜25リットル仕込み分)
 




In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond
yeast exhibits:
Vigorous fermentation that can be completed in 5 to 7 days

High attenuation and High flocculation

Neutral Flavor and Aroma, typical of traditional Lagers

This strain is POF negative

The optimal temperature range for LalBrew Diamond yeast when producing
traditional styles is 10-15°C (50-59°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality
of the wort.


LALLEMAND_DIAMOND_LAGERイースト/11グラム/単価¥950(税込)
  商品番号 INYE-027






LALLEMAND NOVALAGER


LalBrew NovaLager is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.

11グラム(19〜25リットル仕込み分)
 





In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager yeast exhibits: Vigorous fermentation that can be completed in 6 days.

High Attenuation and Medium Flocculation.

Aroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.

The optimal temperature range for LalBrew NovaLager yeast when producing traditional styles is 10- 20°C(50-68°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
 



LALLEMAND_NOVALAGERイースト/11グラム/単価¥950(税込)
  商品番号 INYE-028






LALLEMAND CBC-1


LalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1 has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1 is also an ideal strain for primary fermentation of dry ciders, mead and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1 achieves high attenuation with a clean and neutral flavor profile.

11グラム(19〜25リットル仕込み分)
 




LalBrew CBC-1 has a neutral flavor and does not metabolize maltotriose, so the characteristics of the beer are not altered during bottle conditioning. Best results are achieved when priming the beer with simple sugars such as dextrose. Using a pitch rate of 10g/hL, refermentation can be completed in 2 weeks at the recommended temperatures. The optimal refermentation temperature range for LalBrew CBC-1 yeast is 20-30°C (68- 86°F). LalBrew CBC-1 contains an adequate reserve of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle. LalBrew CBC-1 produces high attenuation with neutral flavor and aroma in cider, mead and seltzer fermentations. Nutrients should be added to the fermentation to ensure appropriate levels of nitrogen, vitamins and minerals. LalBrew CBC-1 is not recommended for primary fermentation of beer. The optimal fermentation temperature range for LalBrew CBC-1 yeast is 20-30°C (68- 86°F). The total fermentation time will depend strongly on the type of fermentation, pitching rate, nutrient composition and fermentation temperature.



LALLEMAND_CBC−1イースト/11グラム/単価¥950(税込)
  商品番号 INYE-030







LALLEMAND Philly Sour



Lachancea(ラカンセア)酵母、アルコール発酵中に乳酸を生成します。

Philly Sour is a unique species of Lachancea selected from nature by
University of the Sciences in Philadelphia, PA, USA.

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.



In Lallemand’s Standard Conditions Wort at 20°C (68°F) Philly Sour yeast exhibits:・Fermentation that can be completed in 10 days.
・High attenuation and High flocculation.Aroma and flavor is sour, red apple and stone fruit, notably peach.
・The optimal temperature range for Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).
・In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.


 LALLEMAND_Philly_Sourイースト/11グラム/単価¥1,100(税込)
  商品番号 INYE-022







LALLEMAND Sour Pitch

Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, Sour Pitch is capable of delivering consistent results for brewers.
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.


BEER STYLES: Sours
AROMA: Citrus, tangy, sour
FERMENTATION RANGE: 30°C - 40°C (86°F - 104°F)
PH RANGE: 3.2 - 3.5
HOP TOLERANCE: in lab tests, growth was inhibited at: 4ppm alpha acid and 8ppm beta acid
INOCULATION RATE: 10g/hL


10グラム(100リットル仕込み分) 
 LALLEMAND_Sour_Pitch(乳酸菌)/10グラム/単価¥2,900(税込)
  商品番号 INYE-019/2857MSoldOut





LALLEMAND Helveticus Pitch

WildBrew Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Helveticus Pitch produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles.

When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew Helveticus Pitch is capable of delivering consistent results for brewers.
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA



BEER STYLES: Sours
AROMA: Strong citrus, tangy, intense sour
FERMENTATION RANGE: 38°C - 45°C (100°F - 113°F)
PH RANGE: 3 - 3.5
HOP TOLERANCE: in lab tests, growth was inhibited at: 4ppm alpha acid and 4ppm beta acid
INOCULATION RATE: 10g/hL


10グラム(100リットル仕込み分) 
 LALLEMAND_Helveticus_Pitch(乳酸菌)/10グラム/単価¥2,980(税込)
  商品番号 INYE-025
SoldOut







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