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.

To rehydrate Lallemand yeast sprinkle the yeast in 10 times its weight (~1/2 cup) of sterile water (cooled boiled water) at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes. Gently stir with a sanitized utensil and pitch the resultant cream into the fermentation vessel.