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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
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 […]
Jun 3, 2020
BlogNew Product Announcement: WildBrew™ Philly SourThe wide variety of selected natural yeasts reflects the biodiversity, and yet this opportunity is still underexploited despite the large number of species and subspecies (other than Saccharomyces cerevisiae) that can be involved in fermentation. After years of research, development, […]
Jun 2, 2020
WebinarYeast NutritionBrewers are fully aware of the importance of providing sufficient nutrients to brewing yeast while carrying out fermentation. However, brewers are not in the business of making yeast; they are in the business of making beer, cider, and seltzer. Brewers […]
May 27, 2020