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BlogA Case Study in Over-attenuation and Exploding BottlesBrewing beer is easy. Just mix together four, simple ingredients and the enzymes and yeast do most of the work, right? The reality is that brewing consistently high-quality beer with every brew is a constant challenge. Ingredients change from lot to lot, equipment can fail, and even the most experienced brewers can make a mistake […]
Jun 9, 2022
BlogSupporting homebrewers and commercial brewers alikeWhen Andy from Beer Edge meets Andy from Lallemand Brewing. These two Andys discuss the Lallemand homebrew business and the special relationship with homebrewers. This interview was broadcast during a Lallemand-sponsored episode of Beer Edge – The Source For Beer News and Quality Content. Andy from Beer Edge: How important is the homebrewing audience to Lallemand? […]
Jun 1, 2022
BlogBrewing with Saggy Stone BrewingSaggy Stone Brewing Company was up for the challenge of developing a seasonal saison beer to complement its existing lineup of ales. Liam McElhinney, head brewer at the South African craft brewing company, wanted to retain authentic, saison-style notes with no risk of over-attenuation or over-carbonation after packaging. This year, he teamed up with Lallemand […]
May 24, 2022
NewsletterLallemand Brewing Quarterly Newsletter – issue 10“At Lallemand, we are so much more than just a supplier of premium raw materials. We also provide an important level of brewing support for our customers. As the Global Technical Advisor for Lallemand Brewing, I work closely with our R&D team to support our customers. I take pride in providing the same high level […]
May 12, 2022
BlogLaunch of the new LalBrew® AppThis month we launched the LalBrew® App for smartphones, which we hope will become an indispensable tool that puts product information, brewing tools and personal technical support right at your fingertips. We are excited to bring together so much practical brewing information in one, convenient package. The first feature you will find is a Product […]
Apr 27, 2022
BlogCraft Brewers Conference 2022 – Beer Station Sponsor – Lallemand Brewing & Siebel Institute of TechnologyWe are thrilled to be gathering this year in Minneapolis, MN, USA for CBC and the Craft Brewers Expo. We will be showcasing not only Lallemand Brewing Yeast and Bacteria, but also our AB Vickers products, and our courses and programs offered by the Siebel Institute of Technology. Are you attending this year? If so, […]
Apr 26, 2022
BlogThe LalBrew® App is now available!Discover the LalBrew® app, Lallemand’s newest smartphone application to support brewers globally To extend our support to brewers all over the world, and embrace our We Brew With You™ moto, we at Lallemand Brewing are proud to launch the LalBrew® app, available in English, French and Spanish. This application will provide brewers with helpful tools including […]
Apr 4, 2022
WebinarCraft beer trends webinar: Low Alcohol – Past, Present & FutureWith consumers are increasingly interested in wellness and healthier options the low and no alcohol beer market has been growing worldwide. Creating palatable low alcohol beers can be challenging, and involve techniques outside of what would be considered normal. So, what are the key areas to focus on when creating low alcohol beer? Join us […]
Mar 22, 2022
BlogDetermining the Impact of Biological Systems on Beer SensoryYeast influences beer flavor and aroma Visit any brewing forum and read through topics regarding yeast selection. Chances are high that a healthy amount of discussion will revolve around yeast sensory profiles. Considering the significant role yeast plays in beer production, options and opinions abound. However, the argument can be made that the right choice […]
Mar 1, 2022
BlogNon-Alcoholic Beer: PerceptionNon-alcoholic beer tends to evoke strong mixed opinions. On one hand, when done well, it can be a refreshing, healthier alternative to its boozier cousin. But on the other hand, it appears as a mockery of all that the goddess Ninkasi herself was once revered for. Regardless of how it is prepared, sensory descriptors of […]
Feb 16, 2022