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BlogSouring with Bacteria: The Choice is YoursBrewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour beer. This technique is generally called Bacteria Fermenter Souring and, as the name implies, the […]
Apr 14, 2021
NewsletterLallemand Brewing Quarterly Newsletter – issue 6Welcome to the latest edition of the WBWY digital newsletter! There has been an explosion of interest in sour beers in recent years as commercially available freeze-dried bacteria (such as our Wildbrew Sour Pitch™ and Wildbrew Helveticus Pitch™) has made it so much easier to produce sour styles. The wide-ranging characteristics of these beers have […]
Mar 26, 2021
WebinarYeastLife O Product Launch[Re]watch our webinar to learn about Lallemand Brewing’s newly launched yeast nutrient – AB Vickers Yeastlife O™. The webinar will feature a roundtable discussion on usage and results from recent fermentations with Avi Shayevitz from Lallemand Brewing R&D Lab, Mike Morris from Crank Arm Brewing in NC, USA, and Alexandre Bessette from Oshlag Brewery in […]
Mar 17, 2021
BlogIntroducing our new nutrient for sugar-based beverage: YeastLife O™An insurance for well-balanced yeast nutrition for reliable and clean fermentation AB Vickers YeastLife O™ is the result of an intensive Research & Development work on the brewing process with attention to the yeast nutritional aspect of sugar–based fermented beverages including hard seltzer, cider, mead, and high gravity beer. On top of solving nutritional requirements to avoid sluggish and stuck fermentation, YeastLife O™ has been formulated to avoid off-flavor and improve mouthfeel. With a 100 % organic […]
Mar 16, 2021
Technical PaperFree download: “Feeding yeast for brewing success”Yeast are fundamental to the brewing process. It is thought that 950 compounds are involved in giving the beer its aroma and flavor — and 400 of them are produced by yeast. Aroma is just one example of the complexity and nuance yeast contribute. Yet, the brewing process itself is not ideal for their growth […]
Mar 2, 2021
BlogDeep dive into yeast nutritionThe aim of this webinar is to provide brewers with a description of the current scientific understanding of yeast nutrition for good alcoholic fermentation management. Indeed, to assure a complete and regular fermentation, it is necessary to provide to the yeast a reasonable balance of nutritional, physical, and chemical environment that will allow the yeast […]
Feb 16, 2021
Webinar5 Tips for Fermenting with Philly Sour – Webinar[Re]watch Dr. Matthew Farber from the University of the Sciences in Philly and Molly Browning from Lallemand Brewing as they discuss 5 things we have learned from brewers using the Philly Sour. Topics include proper fermentation temp, how additions such as lactose and fruit mix with Philly Sour, pitch rate considerations, and more. Special guest […]
Feb 16, 2021
BlogPitching Best Practices for Lallemand Dry Brewing Yeast Whether to rehydrate or dry pitch, the choice is yours. Find pros and cons of each method in this video to help you decide and follow good practices for each. Video chapters: – Rehydration Vs. Dry pitching – Rehydration guidelines – Dry pitching guidelines
Feb 12, 2021
BlogEmployee interview – Meet Eric DixonMeet Eric, our Midwest technical sales manager. Originally from Delaware; Eric tells us about his past experiences in brewing and trends in the industry. What are the hot trends in the brewing industry? I think especially in America, you will see the lager beer come back. Big time, kind of more focused towards cleaner, flavored beers. I think you will see a transition […]
Jan 29, 2021
NewsletterLallemand Brewing Quarterly Newsletter – issue 5When I was asked to write on the topic of Quality for this latest edition of our “we brew with you” newsletter, I accepted with pleasure since the focus on continuous improvement of ‘quality’ has been the main driver of our growth at Lallemand. Indeed meeting, or exceeding, the expectations of customers with respect to […]
Jan 26, 2021