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BlogHelping our Homebrew Community with the launch of a retailer portalWe have exciting news to share with our homebrew and home wine retailers worldwide. We have been working behind the scenes to create a tool specific for your success. Our brand-new retailer portal is loaded with resources to help share your business info on our website as well as increase the traffic to yours. Included […]
Oct 21, 2021
BlogMicrobiology and Fine-Tuning Sour BeerSour beers are characterized by the presence of a significant concentration of naturally occurring organic acids, a low pH (< 4.0), and refreshing flavor. Not by coincidence, these beers trend towards traditional styles reminiscent of the pre-microbiology era of brewing. Such styles include spontaneously fermented Lambic and Flanders ales, as well as kettle-soured styles such as the Berliner Weisse and Gose and are highly influenced by wild lactic acid bacteria (LAB), acetic acid bacteria (AAB) and wild yeasts (1,2,9,15). Indeed, […]
Oct 11, 2021
BlogCelebrating 20 years of pioneering brewing education and trainingQ. What do you get if you combine the resources of two iconic brewing education and training institutions? A. The World Brewing Academy (WBA)! Established 20 years ago, this groundbreaking concept combined the resources of then Siebel Institute of Technology and Doemens Academy to form the World Brewing Academy. Rapidly becoming acknowledged as a leading […]
Sep 29, 2021
BlogBehind the scenes of the LalBrew Farmhouse™ launchTwo months after its launch, it is time to share how you can get the best out of LalBrew Farmhouse™. But first, let us answer the question we get most often when we launch a new yeast strain. “How do you test your new strains before you release them?” As we launch new products often, […]
Sep 26, 2021
WebinarBeer Fermentation & Diastatic YeastWhat are Diastatic Yeasts? Why are they different? When to use them and how? Our guests Prof. Dr Brian Gibson, and Dr. Kristoffer Krogerus, will answer all the Diastaticus questions related during this webinar, from brewing usage to limits and difficulties linked to this yeast variety. Prof. Dr Brian Gibson leads the Chair of Brewing […]
Sep 12, 2021
BlogAB Vickers Yeastlife O™ is now OMRI-Listed® and can be used for organic production of fermented beverages.Brewers who want to produce organic beers and other organic sugar-based fermented beverages including hard seltzer, cider and mead, can now rely on AB Vickers YeastLife O™, thanks to its recent listing by the Organic Materials Review Board (OMRI). AB Vickers YeastLife O™, with a 100 % organic nitrogen source and exclusively bio-available vitamins & […]
Sep 7, 2021
BlogCraft Brewers Conference 2021 – Beer Station Sponsor – Lallemand Brewing & Siebel Institute of TechnologyThere are few meetings and events that bring our team members together in person, one such event being the annual Craft Brewers Conference. We are thrilled to be (safely) gathering this year in Denver, CO, USA for CBC and the Craft Brewers Expo. We will be showcasing not only Lallemand Brewing Yeast and Bacteria but […]
Sep 1, 2021
BlogInnovative methods for selecting novel yeast strains for brewing unique beersYeast scientists use an incredible set of tools to select novel strains of brewing yeast. These tools vary from simple selective culturing techniques all the way to cutting-edge gene-editing technologies. Each method has its advantages and disadvantages, as well as its technical limitations. Below we will compare the major strain development methodologies with a focus […]
Jul 27, 2021
NewsletterLallemand Brewing Quarterly Newsletter – issue 7Welcome to this 7th edition of the Lallemand Brewing We Brew With You newsletter where we bring you up to date with our latest news and developments. The Lallemand Brewing team is diverse, inclusive, and dynamic, constantly exchanging, interacting, and supporting each other. We welcome two new members to the team, Pan Wang, a Master […]
Jul 25, 2021
BlogCo-fermentation and collaboration with ØlbryggingIn April, Lallemand was pleased to announce the first in a series of collaborative all-grain kits with Ølbrygging in Norway. This joint effort pulled in the combined expertise of both companies, with the Lallemand team providing the branding and recipes, designed by their in-house team of global technical experts, and Olbrygging providing the manufacturing capacity […]
Jul 14, 2021