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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 27, 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 13, 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 8, 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 2, 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 28, 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 26, 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 15, 2021
WebinarFarmhouse Product Launch with special guestsLalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make Saison-Style and Farmhouse-Style beers. The webinar will begin with Eric Abbott, our Global Technical Advisor. Then Renaissance experts Jessica Swanson, Lead Development Scientist and Beverage Unit Manager, and Zachari Turgeon, Principal Scientist, will explain how this yeast has been selected.The session will end with […]
Jun 29, 2021
BlogLalBrew Farmhouse™- Premium Yeast Selection for Saison Beer StyleLalBrew Farmhouse™ is a truly innovative hybrid beer yeast selected to make hassle free Saison beers and so much more. Eliminating the risk of cross contamination that comes with a diastatic yeast while retaining all characteristics that make Saison yeast so attractive: Flavor, aroma profile and high attenuation. LalBrew Farmhouse™ is the result of the […]
Jun 22, 2021
BlogA deep dive into yeast nutrition with Graeme Walker, Professor of ZymologyAn interview with Graeme Walker, Professor of Zymology from Abertay University, Dundee, Scotland You have a long and successful career in zymology – how did you get into yeast and fermentation as your specialty? Graeme Walker: “On leaving High School in 1970, I was employed as a research technician with the Distillers Company Ltd (Yeast […]
May 17, 2021