The Science Behind Lallemand Yeast

When it comes to the world of , Lallemand is a name that stands out. With a long history and a commitment to quality, Lallemand yeast has become a staple in both the and baking industries. In this article, we will delve into the details of Lallemand yeast and explore its importance in these two crucial sectors.

One of the key aspects of Lallemand yeast is its versatility. It can be used in both brewing and baking, making it a valuable ingredient for professionals in both industries. Let's start by examining its role in brewing.

Lagers and ales are two of the most popular types of , and the main difference between them lies in the yeast used during fermentation. Lagers are made with yeast, while ales are made with yeast. Lallemand offers a wide range of lager yeast strains that are specially designed for brewing lagers. These strains have a recommended fermentation temperature range of 14° to 21°C (57° to 70°F), with the ability to tolerate lower temperatures as well. This allows brewers to create lagers with the desired flavor profiles and characteristics.

But Lallemand yeast doesn't stop at lagers. They also offer a variety of ale yeast strains that are perfect for brewing ales. These strains are known for their ability to produce flavors and aromas that are characteristic of ales, such as fruity esters and spicy phenols. With Lallemand ale yeast, brewers can create a wide range of ales, from light and refreshing to dark and complex.

Now, let's shift our focus to the baking industry. Lallemand yeast plays a crucial role in the creation of baked goods, particularly bread. Yeast is responsible for the fermentation process in bread dough, which gives bread its fluffy and airy texture. Lallemand offers a range of baking yeast products that are specifically designed for different types of bread, ensuring optimal results every time.

To use Lallemand yeast in baking, it is recommended to sprinkle the yeast on the surface of clean, sterilized . The yeast should be left undisturbed for 15 minutes, allowing it to activate and suspend completely. After gentle stirring, the yeast should be left for an additional 5 minutes at the recommended temperature of 30-35°C (86-95°F). This process ensures that the yeast is fully active and ready to be added to the bread dough.

What sets Lallemand yeast apart from other options in the market is the company's commitment to quality assurance. Lallemand is the only yeast company in the United States and Canada that operates its own fleet of refrigerated trucks with its own drivers. This guarantees that the yeast is transported in optimal conditions, ensuring its freshness and reliability.

Lallemand yeast is a vital ingredient in both the brewing and baking industries. With a wide range of strains available for lagers and ales, as well as specialized baking yeast for bread, Lallemand offers professionals the tools they need to create exceptional products. The company's commitment to quality assurance further enhances its reputation in the market. Whether you're a brewer or a baker, Lallemand yeast is a name you can trust.

How Do You Use Lallemand Yeast?

To use Lallemand yeast, follow these steps:

1. Begin by preparing a clean and sterilized container or vessel for the yeast.

2. Measure out 10 times the weight of the yeast in clean, sterilized water. For example, if you have 1 gram of yeast, you will need 10 grams of water.

3. Ensure that the water is at a temperature of 30-35°C (86-95°F). This temperature range is optimal for activating the yeast.

4. Sprinkle the yeast on the surface of the water. Make sure to evenly distribute it across the surface.

5. Allow the yeast to sit undisturbed for 15 minutes. This will give the yeast time to absorb the water and activate.

6. After 15 minutes, gently stir the mixture to suspend the yeast completely. Be careful not to agitate or disturb the mixture too much.

7. Let the mixture sit for an additional 5 minutes at the same temperature of 30-35°C (86-95°F). This will allow the yeast to fully activate and be ready for use.

By following these steps, you will effectively use Lallemand yeast to ensure optimal fermentation and baking results.

lallemand yeast

What Temperature Should Lallemand Nottingham Yeast Be?

The recommended temperature range for fermenting with Lallemand Nottingham yeast is 57°F to 70°F (14°C to 21°C). This strain is known for its ability to tolerate low fermentation temperatures, as low as 54°F (12°C), making it suitable for lager-style beers. Here are the key points:

– The ideal fermentation temperature range for Lallemand Nottingham yeast is 57°F to 70°F (14°C to 21°C).
– This strain can handle low fermentation temperatures as low as 54°F (12°C).
– Lallemand Nottingham yeast is versatile and can be used for both ale and lager-style beers.

Lallemand Nottingham yeast thrives in a temperature range of 57°F to 70°F (14°C to 21°C) and has the ability to tolerate lower temperatures, making it suitable for various beer styles.


Lallemand yeast is a highly reliable and versatile yeast option for both professional brewers and homebrewers alike. Its recommended fermentation temperature range of 14° to 21°C (57° to 70°F) allows for a wide range of beer styles to be brewed with consistent and exceptional results.

Lallemand yeast stands out among other yeast companies in the United States and Canada due to its commitment to quality assurance and unrivaled service. With its own fleet of refrigerated trucks and dedicated drivers, Lallemand ensures that its yeast plants deliver the freshest and highest quality yeast to wholesale bakery plants.

One of the key differences between lagers and ales is the yeast used during fermentation, and Lallemand offers a wide range of yeast strains to suit both styles. Whether it's lager yeast for crisp and clean lagers or ale yeast for flavorful and aromatic ales, Lallemand provides brewers with the yeast options they need to create exceptional beers.

Lallemand yeast is a trusted and reliable choice for brewers looking to achieve consistent and high-quality results in their brewing process. Its versatility, quality assurance, and commitment to customer satisfaction make it a top choice for brewers of all levels of expertise.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.