Filter by
BlogRevolutionize low-alcohol beer with LalBrew LoNa™Brewing low-alcohol beer is known for being a challenging and costly process. The result is often producing bland, low-bodied, and worty beers. Despite the growing demand, not many solutions are offered to brewers. What if you had a game-changing solution […]
May 2, 2023
BlogThe Art of Bacteria Production in St. SimonBy using our WildBrew™ bacteria, brewers can be confident in the flavors that will be produced, as well as whether a particular strain is sensitive to hops, all while reducing the risk of contamination. Additionally, they can determine the optimal […]
Apr 26, 2023
BlogUnderstanding Bacteria and Biogenic Amine Production for Brewing Sour BeerBoth WildBrew Helveticus Pitch™ and WildBrew Sour Pitch™ were carefully selected for their high quality of lactic acid production as well as their ability to be used safely in a brewery environment (for example, their low level of hop tolerance), […]
Apr 26, 2023
BlogIntroducing the New Siebel Institute Sour Sensory Training KitThe use of bacteria in the brewing of sour beers throughout history is well documented. This natural biological acidification contributes to both quality and sensory perception, but pH and total acidity are not the only parameters to be taken into […]
Apr 26, 2023
BlogSour Beer Q&A With the Lallemand Brewing Technical TeamWith every new product, we inevitably get many questions about how the strain works and how to optimize its performance. This is especially true for our sour strains from the WildBrew® Series and the Sourvisiae®* from Mascoma. We love hearing […]
Apr 26, 2023
Technical PaperGenetically Engineered in the Brewing Space – A review of Terminology, Science and RegulationGenetic Engineering has been a tool used in many different areas of commercial agriculture from corn to papaya, since the early 1980s. Although this gene-editing tool has been near ubiquitous in agriculture (at least in the United States), there is […]
Apr 11, 2023