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WebinarSensory Training (Part 4) – Packaging Off-flavor Sensory SessionRewatch Siebel Institute of Technology’s final sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. In this session, Eymard explored flavor compounds produced during post-production of beer related to packaging and storage.
Jul 3, 2020
WebinarQ&A Session for Brewers with Andrew PatersonIn collaboration with Brewers Select, we are holding a Q & A session for Brewers. Technical Sales Manager for the UK and Scandinavia, Andrew Paterson will answer all your brewing related questions. While we specialize in yeast and fermentation please don’t limit your questions only to this side of the brewing process. Andrew is happy […]
Jul 3, 2020
NewsletterLallemand Brewing Quarterly Newsletter – issue 3Welcome to the latest edition of the newsletter. If we had been asked in 2019 ‘what is the biggest threat our industry will face in 2020’ the responses would not have included ‘coping with the impact of a global pandemic that required the closure of vast numbers of pubs, clubs, and restaurants’. Well, it happened, […]
Jul 2, 2020
BlogQ&A with special guest Lars Marius GarsholAll things kveik yeast Q&A with special guest Lars Marius Garshol Check out our Q&A with Lars Marius Garshol, kveik specialist and author of the new book release ‘Historical Brewing Techniques: The Lost Art of Farmhouse Brewing.’ All of the questions below were asked during his live presentation, All things Kveik Yeast in partnership […]
Jul 2, 2020
BlogSiebel Institute of Technology UpdateUpgrade to our pilot brewery, amazing sponsorship partners It’s not often that you move a [brewing] school and in addition find industry partners willing to add their expertise, innovation and good will. For everyone’s benefit, our existing 1bbl pilot brewery was relocated from Kendall College to our new Green Street campus and we took the […]
Jul 1, 2020
BlogSour Beer and pH ManagementThe world of fermentative microbiology is stunningly diverse. With a broad range of organisms capable of safely fermenting sugars into desirable secondary metabolites, humanity has taken full advantage (whether accidentally or on purpose) of fermentation for as long as we have been storing food. Many of these fermentations would be considered “wild”, relying on the […]
Jun 30, 2020
BlogThe World’s Largest Virtual Big BrewLallemand was recently part of Big Brew, put on by the American Homebrewers Association for over 20 years that had a new twist on it this year due to the Covid-19 virus. It would not keep our homebrewers across the globe from participating this year! The event included a virtual toast and virtual brewing from […]
Jun 30, 2020
WebinarDry yeast for restarting your breweryAre you starting to think about reopening your brewery; or intensifying operations as we begin to transition away from the Covid-19 lockdown? You may be considering the best way to restart your fermentation process, and how to ensure a timely supply of enough new yeast to meet your needs. Rewatch our live webinar with Andrew […]
Jun 23, 2020
WebinarSensory training (Part 2) – Brewhouse Off Flavor Sensory SessionRewatch Siebel Institute of Technology’s second virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. He explored the flavor compounds associated with raw ingredients and equipment, during the hot side of beer production and he discussed how to pinpoint […]
Jun 19, 2020
WebinarSensory training (Part 3) – Fermentation Off Flavor Sensory SessionRewatch Siebel Institute of Technology’s third virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. In this session, Eymard explored flavor compounds produced during the cold side of beer production related to yeast characteristics and fermentation. He demonstrated how […]
Jun 19, 2020