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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 […]
Jun 30, 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 29, 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 29, 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 22, 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 18, 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 18, 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 для стабильного производства таких сортов и представили новые штаммы пивоваренных дрожжей.
Jun 7, 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 introduction to sensory training. This training covered; – Basics of Sensory Training, Tasting Procedures, and […]
Jun 3, 2020
WebinarPHILLY SOUR – Yeast For Lactic Acid ProductionLallemand Brewing is pleased to partner with the University of the Sciences in Philadelphia, PA to bring to the world WildBrew™ Philly Sour, a novel species of Lachancea yeast. Isolated in Philadelphia by Dr. Farber and his team, this strain produces both lactic acid and ethanol with flavor notes of stone fruit and peach. WildBrew™ […]
Jun 2, 2020