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1 PRODUCT CATALOG

2 You ve Never Experienced Another Beer Yeast Like It

3 DRY YEAST : INTRODUCTION Production Lallemand Brewing has been involved in the research and manufacturing of dry brewing yeast since the early 1990s. Our yeast drying technology has been developed and improved over the years through extensive research towards understanding the impact of the desiccation process on yeast quality and performance. Lallemand Brewing yeast strains are grown and dried under specific conditions according to the physiology of each strain to achieve the highest standards within the industry. The Lallemand Brewing R&D team focuses on production and performance improvement and works closely with many reknown breweries, universities and institutions. Process Culture Media Molasses, Water, Nutrients Molasses, Water, Minerals, Acids, Trace Elements, Vitamins Lab Cultures 3 Steps Pre Culture 2 Steps Seed Yeast Fermentation Molasses, Water, Minerals, Acids, Trace Elements, Vitamins Washing Water -1 C 7 C Commercial Fermentation Seed Yeast Tank Separation Washing Water NaCl -1 C 7 C Separation Commercial Yeast Receiver Filtration Extrusion Emulsifier QC APPROVAL Shipping Vacuum Packaging Screening Drying

4 DRY YEAST : INTRODUCTION Characteristics Brewers dry yeast typically carries less than 7% liquid. The most meticulous conditions are applied during manufacture to avoid microbial contamination, resulting in less than 1 bacteria or wild yeast detected per million yeast cells. The content of 1g of dry yeast corresponds to a minimum of 5 billion live cells but the number will slightly vary from batch to batch. For information on a specific batch of yeast, please contact the manufacturer at brewing@lallemand.com. Storage Dry yeast is packaged in 500g or 11g sachets and must be stored dry, below 10 C (50 F). The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears to have lost its vacuum, resulting in a package that is soft and easily crushed. Both humidity and oxygen will impact on the quality of the yeast and once a pack or sachet is open the yeast will deteriorate quickly. If kept sealed and stored under appropriate conditions, dry yeast can be used up to the expiration date mentioned on the package. Once a pack is open it is recommended to use the yeast as quickly as possible. A 500g pack can be resealed under vacuum for long-term preservation (up to the expiry date). Alternatively, the yeast can be placed in a plastic bag with a zipper without air and stored in the freezer for one week or in the fridge for 3 days. Do not use yeast after expiry date printed on the back. Usage Dry yeast can be used for the following applications: Propagation To start propagation from a sizable amount of yeast, reduce propagation time and contamination risks To eliminate the need for yeast strain(s) maintenance Direct pitch into primary fermentation To eliminate the need for propagation To increase brew flexibility and always having yeast on hand Bottle conditioning To increase consistency by using yeast in the same physiological conditions every single time To facilitate accurate yeast dosage in the bottle To consider using a yeast strain more suited for bottle conditioning than the one used for primary fermentation

5 DRY YEAST : REHYDRATION Rehydration is a crucial step to ensure rapid and complete fermentation. There are important rules to follow to slowly transition the cells back to a liquid phase. Careful precautions were taken when drying the yeast and the brewer has the opportunity to revert the process to obtain a highly viable and vital liquid slurry. The following effects have been observed with non-rehydrated yeast under specific brewing conditions: Longer diacetyl stand Longer fermentation time Longer lag phase Stuck fermentation Poor utilization of maltotriose There are 3 important criteria to ensure a successful rehydration (please see individual recommendations for each Lallemand strain). 1. Temperature of the rehydrating media The ideal temperature for the dry yeast membranes to transition from a gel (dry) to a liquid phase is strain dependent and should be respected in order to maintain membrane integrity during the rehydration process. This temperature varies between ale and lager yeasts. Please follow specific instructions below. 2. Type of rehydrating media The media used is crucial to a successful rehydration. Undiluted wort causes osmotic pressure to the yeast and compromises its health. Most yeast strains can be rehydrated in water but lager yeasts benefit from rehydration with a small concentration of sugar, so diluted wort is preferred. 3. Length of rehydration The rehydration period should not take more than 1 hour and the yeast should be pitched immediately to ensure vigorous fermentation. It is not recommended to store rehydrated dry yeast or a decrease in cell activity will be observed. Once rehydrated, the yeast can be pitched into wort. To avoid shocking the yeast and creating cellular damage, attemperation of the yeast should be conducted to reach the temperature of the wort or at least within 10 C or 18 F. Incremental additions of wort can be added to the rehydrated yeast slurry to bring down the temperature. Rehydration can be conducted in a sanitized vessel. The rehydration media should be sterilized and cooled down to the appropriate temperature.

6 DRY YEAST : REHYDRATION STEP 1 ALE Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) tap water at C (86 95 F). Do not stir. Leave undisturbed for 15 minutes (foam or absence of foam is not an indication of vitality) LAGER Sprinkle the yeast on the surface of 10 times its weight of diluted wort (2-6 P / OG ) at C (77 86 F). Do not stir. Leave undisturbed for 15 minutes (foam or absence of foam is not an indication of vitality) STEP 2 ALE After 15 minutes, stir once and make sure all yeast is suspended. Leave undisturbed for another 5 minutes. LAGER After 15 minutes, stir once and make sure all yeast is suspended. Leave undisturbed for another 15 to 45 minutes. STEP 3 Adjust temperature of solution to that of the wort in 10 C (18 F) steps, by adding small amounts of wort at 5 minutes intervals and mixing gently (ATTEMPERATION). A volume of wort equivalent to 10% of the total volume can be added to the slurry, mixed once and the temperature recorded. Further increments can be added until the appropriate temperature is reached. Example: Quantity of yeast to be rehydrated: 500g Volume of water (diluted wort) necessary: 5 liters Increments of wort: no more than 500mL at a time. STEP 4 After attemperation, inoculate without delay. Aeration of wort is not necessary but will not harm the yeast. EXAMPLE Yea s Attemperated Yeast Slurry t Ale: 15 min. Lager: 15 to 45 min. 15 min. Water Yeast Slurry Wort 30 C (95 F) 30 C to 20 C (95 F to 68 F) 20 C (68 F)

7 Abbaye Belgian Ale Yeast Saccharomyces Cerevisiae ABBAYE BELGIAN ALE YEAST NATURAL KOSHER (500G) GMO FREE Commercial and Technical Inquiries: Origin Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9001-certified plants. Microbiological Properties Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of active dry strain: Percent solids 93% 95% Living yeast cells 5 x 10 9 per gram of dry yeast Wild yeast < 1 per 10 6 yeast cells (Lysine method)* Bacteria < 1 per 10 6 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties Fermentation can be completed in 4 days above 17 C (63 F). Medium to high attenuation and high alcohol tolerance. Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort. Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass. Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.

8 Abbaye Belgian Ale Yeast Saccharomyces Cerevisiae Usage Use g of active dry yeast to inoculate 100 litres of wort. Brewer may experiment with pitching rate to achieve a desired beer style or to suit processing conditions. Sprinkle yeast on surface of 10 times its weight of clean sterilized (boiled) tap water at C (86-92 F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. GENTLY break any clumps to ensure that all yeast is in contact with rehydration medium. DO NOT STIR. Leave undisturbed for 15 minutes then suspend yeast completely and leave it for 5 more minutes at C (86-92 F). Then adjust temperature to wort and inoculate without delay. Attemperate by blending portions of wort at 5-minute intervals, below 10 C (50 F) at a time. Do not allow attemperation to be carried out by natural heat loss as this will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10 C (50 F), will cause formation of petite mutants, leading to long or incomplete fermentation and possible formation of undesirable flavours. Abbaye Yeast has been conditioned to survive rehydration, and contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is not necessary to aerate wort. Storage All active dry yeast should be stored dry below 10 C (50 F). Packaging should remain intact. Yeast will rapidly lose activity after exposure to air. Do not use packs that have lost vacuum. Open packs can be resealed under vacuum for preservation up to expiry date. Alternatively, the yeast can be placed in a plastic bag with a zipper, without air and stored in the freezer for one week or in the fridge for 3 days. Do not use yeast after expiry date printed on pack. Commercial and Technical Inquiries: BREWING@LALLEMAND.COM The information herein is true and accurate to the best of our knowledge. However, this data sheet is not considered as an expressed or implied guarantee, or as a condition of sale of this product. JULY2014

9 STRAIN : BELLE SAISON BELGIAN SAISON-STYLE Origin and Type Saccharomyces cerevisiae of Belgian origin Packaging 11g and 500g Characteristics Belle Saison produces esters and phenols, which results in beers with fruity, peppery and spicy flavors and aromas. Types of Beer Saison, Bière de Garde, Belgian style beers Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6 P / OG to 1.024) Primary Fermentation Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces. Pitching Rate for Primary Fermentation The recommended pitching rate is g/hL to achieve up to 2.5 to 5 million live cells per ml.

10 STRAIN : BELLE SAISON BELGIAN SAISON-STYLE Temperature of Use Belle Saison ferments best at warm temperatures. Temperature range C (59-95 F). Sedimentation Properties Belle Saison exhibits strong flocculation. Settling can be promoted by cooling and by using fining agents and isinglass. Bottle Conditioning Belle Saison is suitable for bottle conditioning for beers containing up to 14% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1. Pitching Rate for Bottle Conditioning 10g of Belle Saison per hl of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer. SUMMARY BELLE SAISON BELGIAN SAISON-STYLE BEER YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer High Fruity, spicy, peppery Yes, for beers up to 14% ABV Strong Yes Ale

11 STRAIN : BRY-97 AMERICAN WEST COAST ALE Origin and Type Saccharomyces cerevisae selected from the Siebel Institute Yeast Culture collection Packaging 11g and 500g Characteristics BRY-97 produces some esters which results in beers that are slightly estery and almost neutral. Types of Beer American Barleywine, American Pale Ale, American Amber ale, American Brown ale, American IPA, American Wheat, blonde ale, Cream ale, Kölsch, Imperial IPA, Irish red ale, Extra Special bitter, Scottish ale, Strong Scottish ale, Strong ale Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6 P / OG to 1.024) Primary Fermentation BRY-97 is suitable for primary fermentation for beers up to 12% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

12 STRAIN : BRY-97 AMERICAN WEST COAST ALE Pitching Rate for Primary Fermentation The recommended pitching rate is g/hL to achieve up to 2.5 to 5 million live cells per ml. Temperature of Use BRY-97 will ferment successfully between 15 C (59 F) and 22 C (72 F). Sedimentation Properties BRY-97 exhibits strong flocculation. Settling can be promoted by cooling and by using fining agents and isinglass. Bottle Conditioning BRY-97 is suitable for bottle conditioning for beers containing up to 12% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1. Pitching Rate for Bottle Conditioning 10g of BRY-97 per hl of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer. SUMMARY BRY-97 AMERICAN WEST COAST ALE YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer High Slightly estery, almost neutral Yes, for beers up to 12% ABV Strong Yes Ale

13 STRAIN : DIAMOND LAGER Origin and Type Saccharomyces pastorianus originating from Germany Packaging 11g and 500g Characteristics Typical German lager yeast. Crisp and clean finish. Types of Beer Lager, Pilsener, Helles, Vienna, Bock, Schwartzbier, Märzen Rehydration Media Diluted wort (2-6 P / OG ) Primary Fermentation Diamond is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces. Pitching Rate for Primary Fermentation The recommended pitching rate is 200g/hL to achieve up to 10 million live yeast cells per ml.

14 STRAIN : DIAMOND LAGER Temperature of Use Diamond will ferment successfully between 10 C (50 F) and 15 C (59 F). The recommended temperature is 12 C (53 F). Sedimentation Properties Diamond displays a high flocculation rate. Settling can be promoted by cooling and by using fining agents and isinglass. Bottle Conditioning Diamond is not recommended for bottle conditioning. Propagation Diamond is recommended for propagation purpose. The hygiene and quality standards of Diamond are extremely high and makes it a suitable propagation starter. Assistance with propagation can be provided at brewing@lallemand.com. SUMMARY DIAMOND LAGER YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer High Neutral No Strong Yes Lager

15 London ESB Saccharomyces cerevisiae LONDON ESB CLASSIC ENGLISH ESB ALE YEAST NATURAL KOSHER (500G) GMO FREE Commercial and Technical Inquiries: Origin London ESB yeast was selected from the Lallemand yeast culture library towards producing a range of English-style ales exhibiting clean, well-balanced aromatic profiles with moderate alcohol production. London ESB offers the right fermentation and aromatic profiles suitable for Extra Special Bitter styles as well as Pale Ale, bitter and other traditional English beers. Microbiological Properties Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of London ESB active dry yeast: Percent solids 93% 95% Living yeast cells 5 x 10 9 per gram of dry yeast Wild yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties London ESB yeast is best used at a fermentation temperature range of C (65-72 F). Fermentation is generally completed in 3-5 days dependent on recipe and process conditions. Attenuation range 65-75% Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Produces a clean, well balanced ale. Medium attenuation preserves some beer complexity. Best for well-balanced British style ales.

16 London ESB Saccharomyces cerevisiae Usage When g active dry yeast is used to inoculate 100L of wort, a yeast density of 5-10 million cells per millilitre is achieved. The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions. Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at C (86-95 F). Do not use wort, distilled or reverse osmosis water, as loss of viability may result. DO NOT STIR. Leave undisturbed for 15 minutes then stir to suspend the yeast completely, and leave it for 5 more minutes at C (86-95 F). Adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps of 10 C (50 F) at 5-minute intervals to the fermentation temperature by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10 C (50 F), may cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavours. London ESB yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort. Storage All active dry yeast should be stored dry below 10 C (50 F). Packaging should remain intact. Yeast will rapidly lose activity after exposure to air. Do not use packs that have lost vacuum. Open packs can be resealed under vacuum for preservation up to expiry date. Alternatively, the yeast can be placed in a plastic bag with a zipper, without air and stored in the freezer for one week or in the fridge for 3 days. Do not use yeast after the expiry date printed on the pack. Commercial and Technical Inquiries: BREWING@LALLEMAND.COM The information herein is true and accurate to the best of our knowledge. However, this data sheet is not considered as an expressed or implied guarantee, or as a condition of sale of this product. JULY2016

17 STRAIN : MUNICH WHEAT Origin and Type Saccharomyces cerevisiae from Germany Packaging 11g and 500g Characteristics German wheat beer yeast from Bavaria producing typical banana and clovy flavors. Types of Beer Weizen, Hefeweizen, Dunkelweizen, Weizenbock, Wit Beer, American-Style Hefeweizen, Belgian Triples, Belgian Blonds Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6 P / OG to 1.024) Primary Fermentation Munich is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

18 STRAIN : MUNICH WHEAT Pitching Rate for Primary Fermentation The recommended pitching rate is g/hL to achieve 2.5 to 5 million live cells per ml. A lower pitching rate of 50g/hL can be used to increase ester concentration notably isoamyl acetate which is responsible for banana flavors. Temperature of Use Munich will ferment successfully between 17 C (63 F) and 22 C (76 F). The recommended temperature is 20 C (68 F). Sedimentation Properties Munich has a low flocculation potential. Settling can be promoted by cooling and by using fining agents and isinglass. Bottle Conditioning Munich is suitable for bottle conditioning for beers containing up to 7% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1. Pitching Rate for Bottle Conditioning 20g of Munich per hl of beer can be used to achieve up to 1 million live cells per ml. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer. SUMMARY MUNICH WHEAT BEER YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer High Light fruit/ phenol Yes, for beers up to 7% ABV Low Yes Ale

19 Munich Classic Wheat Beer Yeast Saccharomyces cerevisiae MUNICH CLASSIC WHEAT BEER YEAST NATURAL KOSHER (500G) GMO FREE Commercial and Technical Inquiries: Origin Saccharomyces cerevisae selected from the Doemens Academy Yeast Culture Collection. Munich Classic wheat beer yeast strain is used by a number of commercial breweries to produce a flavorful, full body and aromatic Bavarian-style wheat beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9001 certified plants. Microbiological Properties Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of Munich Classic active dry yeast: Percent solids 93% 95% Living yeast cells 5 x 10 9 per gram of dry yeast Wild yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties Quick start and vigorous fermentation, which can be completed in 4 days above 17 C. Medium to high attenuation. Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Munich Classic is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodours when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine. Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

20 Munich Classic Wheat Beer Yeast Saccharomyces cerevisiae Usage When g active dry yeast is used to inoculate 100L of wort, a yeast density of 5-10 million cells per millilitre is achieved. The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions. Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at C. Do not use wort, or distilled or reverse osmosis water, as loss of viability may result. DO NOT STIR. Leave undisturbed for 15 minutes then stir to suspend the yeast completely, and leave it for 5 more minutes at C. Adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps of 10 C at 5-minute intervals to the fermentation temperature by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10 C, may cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavours. Munich Classic German Wheat Beer yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort. Storage All active dry yeast should be stored dry below 10 C (50 F). Packaging should remain intact. Yeast will rapidly lose activity after exposure to air. Do not use packs that have lost vacuum. Open packs can be resealed under vacuum for preservation up to expiry date. Alternatively, the yeast can be placed in a plastic bag with a zipper, without air and stored in the freezer for one week or in the fridge for 3 days. Do not use yeast after the expiry date printed on the pack. Commercial and Technical Inquiries: BREWING@LALLEMAND.COM The information herein is true and accurate to the best of our knowledge. However, this data sheet is not considered as an expressed or implied guarantee, or as a condition of sale of this product. APRIL2015

21 STRAIN : NOTTINGHAM ALE Origin and Type Saccharomyces cerevisiae originating from the UK Packaging 11g and 500g Characteristics Neutral flavors and aroma Types of Beer Mild Ale, Golden Ale, Blond Ale, Kölsch, Bitter, Pale Ale, Amber Ale, Red Ale, ESB, IPA, Altbier, Strong Ale, Barleywine, American Style Brown Ale, Dry Stout, Imperial Stout, Lager, Pilsner, Vienna, Schwartzbier, Bock Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6 P / OG to 1.024) Primary Fermentation Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

22 STRAIN : NOTTINGHAM ALE Pitching Rate for Primary Fermentation Recommended pitching rate is g/hL to achieve 2.5 to 5 million live cells per ml. A lower pitching rate influences the rate and length of fermentation especially if brewing at lower temperature than 20 C at high gravity or high gravity with adjunct. Temperature of Use Nottingham will ferment successfully between 10 C (50 F) and 23 C (73 F). At lower temperature it is possible to brew lager-type beers in all-malt worts in 8-9 days. The recommended temperature for ale beers is 20 C (68 F) and fermentation should be complete in 3 days in all-malt wort and 4 days in high-gravity wort. Sedimentation Properties Nottingham is highly flocculent and will quickly drop to the bottom of the tank once the fermentation is complete. High flocculation may also precipitate hop compounds and reduce the bitterness of the beer. This factor must be taken into consideration when dosing the hops. Beers brewed with Nottingham do not require filtration and can easily be used in brewpub or nanobrewery settings. Bottle Conditioning Nottingham is suitable for bottle conditioning or beers containing up to 6% ABV. Above such levels it is recommended to use Windsor or CBC-1. Pitching Rate for Bottle Conditioning 20g of Nottingham per hl of beer can be used to achieve up to 1 million live cells per ml. The pitching rate may require adjustment depending on the strength of the beer and the desired characteristics of the refermented beer. SUMMARY NOTTINGHAM ALE YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer High Neutral Yes, for beers up to 6% ABV Strong Yes Ale and Lager

23 STRAIN : WINDSOR BRITISH STYLE Origin and Type Saccharomyces cerevisiae originating from the UK Packaging 11g and 500g Characteristics Windsor produces esters and the resulting beers display fruity flavors and aromas. This particular strain is not able to use the sugar maltotriose (a molecule composed of 3 glucose units) which is present in the wort in an average of 10-15% in all-malt worts. The consequence of this will be residual sweetness in the beer. Types of Beer Mild Ale, Cream Ale, American-Style Hefeweizen, American-Style Wheat Ale, English-Style Pale Ale, Amber Ale, Red Ale, Scottish-Style Ale, Strong Scotch Ale, English-Style Brown Ale, Porter, Sweet Stout, Cream Stout Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6 P / OG to 1.024) Primary Fermentation Windsor is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

24 STRAIN : WINDSOR BRITISH STYLE Pitching Rate for Primary Fermentation The recommended pitching rate is g/hL to achieve up to 2.5 to 5 million live cells per ml. Temperature of Use Windsor will ferment successfully between 15 C (59 F) and 22 C (72 F). The recommended temperature is 20 C (68 F). Sedimentation Properties Windsor exhibits low flocculation. Settling can be promoted by cooling and by using fining agents and isinglass. Bottle Conditioning Windsor is suitable for bottle conditioning for beers containing up to 9% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1. Pitching Rate for Bottle Conditioning 20g of Windsor per hl of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer. SUMMARY WINDSOR BRITISH STYLE BEER YEAST Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer Medium Fruity Yes, for beers up to 9% ABV Low Yes Ale

25 STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING Origin and Type Saccharomyces cerevisiae selected from the Lallemand Yeast Culture Collection Packaging 11g and 500g Characteristics Neutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose. Types of Beer CBC-1 can be used to referment any type of beer. Rehydration Media Sterile tap water Water from the hot liquor tank 2% priming sugar solution (recommended for beers over 9% ABV) Primary Fermentation CBC-1 is suitable for primary fermentation for fruit beers and Champagne-like beers up to 12% ABV. Temperature of Use CBC-1 will ferment efficiently between 20 C and 25 C (68 F and 77 F).

26 STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING Sedimentation Properties CBC-1 is highly flocculent and will settle at the bottom of the bottle to form a tight mat. Bottle Conditioning CBC-1 is recommended for bottle conditioning conducted with priming sugars such as dextrose. Pitching Rate for Bottle Conditioning The recommended pitching rate is 10g/hL to achieve up to 1 million yeast cells per ml. SUMMARY CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING Attenuation Flavor Bottle Conditioning Flocculation Propagation Beer Medium Neutral Yes, for beers up to 12% ABV Strong Yes Ale

27 YEAST NUTRIENT : SERVOMYCES Origin and Type Yeast from the Weihenstephan collection W30, not genetically modified or engineered. Servomyces is available as an active yeast (L50) or inactive yeast (D50). Packaging 10g and 500g Applications Servomyces can be used to increase zinc levels during all-malt wort fermentations but also when using wort containing adjuncts where nutrition may particularly be lacking. More importantly, Servomyces is recommended for high gravity fermentations which are highly demanding on the yeast and when the yeast is serially repitched to assist recovery. Servomyces can also be used during propagation to increase efficiency. The zinc pool of a yeast cell gets depleted as it generates new daughter cells. Zinc addition is therefore even more relevant during propagation due to excessive cell division. Dosage For fermentation a dosage of 1g/hL is recommended, this will correspond to a final concentration of 0.5ppm in the wort. Some zinc is likely to be lost in the whirlpool, the final concentration based on observations is around 0.03ppm. For propagation purpose 2g/hL is recommended which corresponds to 1ppm zinc available for the yeast.

28 YEAST NUTRIENT : SERVOMYCES Fermentation Servomyces is best added in the wort 10 minutes before the end of the boil. Propagation Servomyces should be resuspended in 10 times its weight of water then boiled for 10 minutes. The solution should be cooled down before inoculating into the propagation media. Advantages Fermentation Healthier yeast cells Accelerated fermentation Positive impact on flavor Reproducible fermentation Aid sedimentation Propagation Increase of biomass Accelerate propagation time Shorter lag phase for the first fermentation Healthier yeast cells SUMMARY SERVOMYCES Attenuation Flavor Refermentation Flocculation Propagation Nutrition Beer N/A N/A N/A N/A N/A Yes N/A

29 FREQUENTLY ASKED QUESTIONS : FERMENTATION What is the ideal fermentation temperature? Each strain ferments within a specific range of temperature which is typically lower for lager than for ale yeasts. Within the range a higher temperature will result in faster fermentation with high ester levels. Whereas a colder fermentation will be slower and the flavor profile more neutral. Do I have to rehydrate the dry yeast prior to inoculation in the wort? Rehydration is more important for some strains than for others. However, rehydration of dry yeast is recommended for all strains especially when brewing at high gravity and/or lower temperatures. What is the impact of underpitching or overpitching on the fermentation and resulting beer? Both have negative impacts on the resulting beer. Underpitching can result in the following: sluggish/stuck fermentations, altered flavor profile (more esters, volatile sulfur compounds, diacetyl) whereas overpitching causes less ester formation, fast fermentation, little cell division and risk of autolysis which in turn can generate off and yeasty flavors. Can I reuse the dry yeast and how many times? Yes, the dry yeast can be re-used. After the yeast has been through one fermentation cycle it is liquid and requires oxygenation. This is important to ensure cell division. We recommend to re-pitch the yeast up to 5 times, however, this will vary depending on brewery practices and general hygiene. Can two strains of yeast be mixed? Yes. Strains of yeast can be mixed to add flavor complexity to beer. However, the ratio of both strains may vary when re-using the yeast which has settled in the bottom of the fermenter and as a result product reproducibility may be compromised. Yeast strains can also be added sequentially; as an example: Windsor can be added at the beginning of the fermentation to produce fruity flavors and Nottingham at the end to use all the remaining sugars. Is wort aeration necessary prior to pitching the dry yeast? There is no need to aerate wort when pitching with dry yeast. Due to a specific growth process, dry yeast already contains sterols and unsaturated fatty acids in the cell membranes and is ready to divide without any additional oxygen. However, if the yeast is re-used, oxygenation will be required to ensure cell division. Is yeast nutrition important and necessary? Nutrition is essential to yeast growth and fermentation. All-malt worts should provide all the necessary nutrition: Nitrogen, carbohydrates, vitamins and minerals. However zinc supplementation is recommended. Additional nutrition in the form of a mix nutrient blend is advisable when brewing with high levels of adjuncts or when reusing the yeast for many generations. Nutrition will increase consistency in fermentation profiles and resulting beer.

30 FREQUENTLY ASKED QUESTIONS : BOTTLE CONDITIONING What are the advantages of using dry yeast for bottle conditioning? Dry yeast is convenient and easy to handle. Each pack has a shelf life of up to two years and is ready to use when you are! The exact number of cells per gram is provided for ease of pitching. Each pack contains healthy yeast which gives reproducible results, every single time. Bottle conditioning with cropped yeast has been reported to give variable results. Is it advantageous to use a different yeast for bottle conditioning than for primary fermentation? The conditions of fermentation (in wort) and refermentation (in beer) are very different. More stresses are applied on the yeast when refermenting in beer (higher alcohol levels, increased pressure, low nutrition). Therefore some strains may be more adequate for refermentation than others, especially when refermenting high alcohol beers. Please see details on Lallemand strains regarding their suitability for bottle conditioning. Will dry yeast affect the flavor or the clarity of the beer? Yes, it can, if you want it too. Some strains will produce more flavor than others and some may have different sedimentation characteristics. Please see details on Lallemand strains to find out which one is most suitable for your desired product. What is the recommended pitching rate for bottle conditioning with dry yeast? A pitching rate of 0.5 to 1x10 6 cells per ml is recommended which is equal to 10-20g of dry yeast per hectoliter of beer. Please see details on Lallemand strains for specific dosage rate. What rehydration media should be used for bottle conditioning? If you are adding fresh wort, you can rehydrate the yeast in diluted wort. If you are adding priming sugar, then sterilized or boiled tap water is recommended. For high alcohol beers, yeast can also be rehydrated in a sterile sugar solution (2%). At what temperature should the refermentation take place and for how long? Refermentation can take place between 20 C and 25 C or 68 F and 77 F. The higher the temperature the more active the yeast will be. It usually takes 2 weeks for the yeast to fully carbonate the beer and sediment. If you are only partially carbonating this may accelerate the process. Are yeast cells expected to divide in the bottle? Our observations indicate that the yeast may divide once due to membranes of the dry yeast being replete in sterols and unsaturated fatty acids.

31 Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company specializing in the research, development, production, marketing and distribution of yeasts and bacteria. Lallemand Brewing is committed to supporting the brewing industry from small scale brewing at home all the way to the largest global brewing companies. Lallemand Brewing is proud to supply a high quality range of carefully selected and unique brewer s dry yeast (ale and lager), all with significant benefits in terms of convenience, consistency, quality, ease of use and storage. Lallemand s expertise in propagation of many different strains for distinctive markets has also resulted in the development of yeast based nutrition products aimed at enhancing brewing fermentation performance. lallemandbrewing.com Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd allowing us to provide a complete portfolio of brewing products and services. Siebel Institute of Technology is based in Chicago, IL (USA) and is a leading provider of educational, consultancy, yeast and laboratory services to the global brewing industry. siebelinstitute.com AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process aids to the global brewing industry. abvickers.com

32 lallemandbrewing.com

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