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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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Jun 19, 2020
BlogPhilly Sour FAQFollowing the launch of our new brewing yeast WildBrew™ Philly Sour, we have put together a list of frequently asked questions to answer your queries.
Jun 17, 2020
WebinarНовые переспективы и технологии в производсвте кислых сортов пиваПосмотрите вебинар, который мы провели в рамках Beviale Moscow 2020, где мы обсудили новые перспективы и технологии в производстве кислых сортов пива. Наши спикеры Мария Начётова, Robert Percival и Jan Nevelos рассказали о истории кислых сортов пива, какие микроорганизмы использовать […]
Jun 8, 2020
WebinarSensory Training (Part 1) – Introduction to Sensory TrainingRewatch Eymard Freire’s first virtual sensory training event in our 3 part series. In this series, we will be covering flavor compounds associated and produced in certain areas of beer production. In this video, Eymard covered the basics with an […]
Jun 4, 2020