Lallemand
From The Oxford Companion to Beer
is a Canadian company that produces yeasts and bacteria for the brewing, baking, wine-making, ethanol fuel, distilling, animal nutrition, and bioingredients industries. For brewers, it offers dried yeasts for the production of both ales and lagers. Founded in Montreal in 1915, Lallemand began yeast production in 1923. In the 1970s, the company added specialty yeasts for distillers and vintners as well as yeasts for homebrewing kits to its portfolio. A decade later, it began opening subsidiaries in Europe, Africa, Australia, Asia, and the United States. In 2000, Lallemand acquired a majority share in the Siebel Institute of Technology in Chicago and, in 2001, purchased the British maker of brewing process aids, AB Vickers Ltd. of Burton-on-Trent. Lallemand now conducts fermentation research in laboratories in Toulouse, France, and Montreal, Canada, and is active in the fields of beer flavor, bottle conditioning, beer clarity, fermentation, microbiology, and yeast handling. Many of its yeasts are marketed under the brand name Danstar.
This definition is from The Oxford Companion to Beer, edited by Garrett Oliver. © Oxford University Press 2012.