The History
Lallemand Inc. was founded in Montreal, Canada, at the end of the 19th century by Fred A. Lallemand, initially focusing on providing raw materials for the baking industry. In 1915, the company built a production plant on Préfontaine Street, which began producing baker’s yeast in 1923.
In 1952, Roland Chagnon acquired Lallemand, and the Chagnon family has maintained ownership ever since. Over the decades, Lallemand expanded its market to include distillers’ and winemaking yeasts. Today, Lallemand is a global leader in the development, production, and marketing of microorganisms and their derivatives, serving industries such as baking, brewing, winemaking, biofuels, distilled spirits, animal nutrition, human health solutions, plant care, and pharmaceuticals.
Entering the Brewing Yeast Market and the Launch of LalBrew Nottingham
Lallemand’s entry into the brewing yeast market began in the early 1970s when the company expanded its yeast production to include brewing yeast. This move was initially aimed at producing yeasts for Boots the Chemists’ home brew kits, providing home brewers with high-quality yeast strains. LalBrew Nottingham™ yeast, was launched as part of this expansion. Nottingham yeast is renowned for its versatility and high performance, making it a popular choice among brewers.
Nottingham Yeast: The Utility Yeast
LalBrew Nottingham™ yeast is often described as a “utility back yeast” due to its remarkable versatility and reliability across a wide range of beer styles. While LalBrew Nottingham is synonymous with English-style ales, it is capable of producing a diverse array of beers.
Nottingham’s neutral flavour profile allows it to be used in various beer styles without imparting strong yeast characteristics. This makes it ideal for brewers who want their malt and hop additions to shine. Traditional styles brewed with Nottingham include Pale Ales, Ambers, Porters, Stouts, and Barleywines. However, its versatility extends beyond these, as it can also be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout. This broad application is a testament to the utility of Nottingham in the brewing world.
Nottingham yeast is particularly valued for its ability to adapt to different brewing conditions. It can ferment at a wide range of temperatures, from 10°C to 25°C (50°F to 77°F), making it suitable for both warm and cool fermentations. This flexibility allows brewers to experiment with various styles and techniques, knowing that Nottingham yeast will perform reliably.
Another key aspect of Nottingham yeast’s versatility is its high attenuation and flocculation rates. High attenuation means it can efficiently convert sugars into alcohol, producing beers that finish dry even in higher alcohol styles. High flocculation ensures that the yeast clumps together and settles quickly, resulting in bright, clear beers. These characteristics make Nottingham yeast an excellent choice for brewers looking for a dependable and versatile yeast strain.
Within the Lallemand Brewing team Nottingham is sometimes referred to as a “get out of jail free card” for brewers facing fermentation challenges. Its stress tolerance makes it suitable for high gravity styles and for remedying stuck or slow fermentations. Whether dealing with challenging fermentation conditions, or aiming for high alcohol content, Nottingham yeast can reliably perform, making it a valuable addition to any brewers store cupboard.
Lallemand’s Commitment to Quality and Continuous Improvement
As a primary producer of yeast, Lallemand is not subject to the external practices of others, allowing the company to focus on quality above all other factors. Lallemand prides itself on providing products of the highest quality standards that guarantee predictable performance. Strict quality control is implemented at every stage of production, from the slant used to start production to the final pack. This commitment to quality ensures that brewers receive the best possible yeast for their brewing needs.
Lallemand is also committed to continuous improvement, constantly refining its processes, products, and services to meet the evolving needs of the brewing industry. One of the company’s industry-leading abilities is the detection of diastaticus yeasts within a wider yeast population. Currently >2 STA cells per gram. The equivalent of two in 5 billion cells. Diastaticus is a variant of Saccharomyces cerevisiae that can cause over-attenuation and spoilage in beer.
