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Webinar[Webinar] Mashing and Fermenting for Better Wheat BeersThe season for sipping a refreshing wheat beer on a summer patio is just around the corner, at least for Northern Hemisphere brewers. Brewing exceptional wheat beers requires attention to the two differentiating ingredients for these styles – Wheat and Yeast. In this tag-team webinar, you will learn everything you need to know about wheat […]
Mar 19, 2024
BlogSitting down with White LabsAt Lallemand Brewing, we’re thrilled to share some exciting news from our valued partner, White Labs, a global leader in liquid brewing yeast. They’ve just released two of their beloved liquid yeast strains in a dry form, produced by Lallemand, making them available worldwide. Our collaboration with White Labs has sparked enriching discussions on the […]
Mar 5, 2024
NewsletterLallemand Brewing Quarterly Newsletter – issue 16Maximizing Yeast Efficiency A premium quality yeast is inherently linked with the expectation to repitch. That’s why we continue conducting research on our strains to meet those high standards and achieve yeast genetic stability. In this edition, we share our knowledge about repitchability and some best practices to empower you in reusing yeast.
Mar 5, 2024
BlogBrewing Yeast Genetic Stability The rise of domesticated brewing yeast The modern brewing yeast is the result of millennia of selective breeding. The slow domestication process from spontaneous grain fermentations in neolithic pottery to modern stainless steel, in sterile mega-breweries has resulted in a species of yeast that is very different from its wild ancestors. The result of this […]
Feb 6, 2024
BlogA Saccharomyces cerevisiae for NABLAB production? Challenge accepted!Let’s explore the process of producing NABLAB The production of non-alcohol beers and low-alcohol beers (NABLAB) requires one of two production paths: either producing a full-strength beer (~5.0% ABV) and mechanically removing the ethanol; or through limiting ethanol production by controlling fermentation through biological methods. Both approaches involve complex processes and have pros and cons. […]
Jan 6, 2024
BlogThe express brewing challenge: LalBrew Voss™ in the Crash Test Brew Lab These are the questions Florian and Simon, two brewers from the Brasserie de Vaucelles (France), asked themselves. To answer them, they set themselves an audacious challenge: to brew a beer in less than 60 hours using Lallemand’s LalBrew Voss™ yeast. Their experiment, based on their inaugural MD60 project, offers a fascinating insight into the possibilities […]
Dec 7, 2023
BlogA heartfelt letter to homebrewers from NABLABDear Homebrewers, It’s me, NABLAB. We need to talk. First of all, let me say that you are great. For years you have been making excellent beer and pushing style boundaries. Your creativity and innovation were driving forces in the High Gravity and Extreme Beer revolution of the earlier 2000’s. And your pioneering spirit helped […]
Nov 6, 2023
BlogThrowback to Our First European Distributor Open Days in LisbonLallemand Brewing recently organized its inaugural Distributor’s Open Days in Lisbon, Portugal. More than 30 European distributors were invited to join the event, which took place from June 26-28, 2023. “Our team has been supporting breweries, alongside our distributors, through the We Brew With You™ approach with great success. This time, we decided to go […]
Oct 26, 2023
NewsletterLallemand Brewing Quarterly Newsletter – issue 15Discover the world of Non-Alcoholic Beers and Low-Alcoholic Beers Non-alcoholic beers and low-alcoholic beers (NABLAB) are gaining popularity among people who want to enjoy the taste of beer without the effects of alcohol. This new edition provides an opportunity to explore the technical aspects of NABLAB production. Whether you are a commercial brewer, a craft […]
Oct 9, 2023
BlogWhat’s up with the worty flavor in NABLAB?One of the most noticeable issues with non-alcohol beers and low-alcohol beers (NABLAB) is that flavor often does not match or compare with traditional beer flavors. The primary reason for these substantive flavor differences is the production process of these beverages. NABLAB can be made through physical or biological methods, with the latter relying upon […]
Oct 6, 2023