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BlogThe Art of Bacteria Production in St. SimonBy using our WildBrew™ bacteria, brewers can be confident in the flavors that will be produced, as well as whether a particular strain is sensitive to hops, all while reducing the risk of contamination. Additionally, they can determine the optimal […]
Apr 26, 2023
BlogUnderstanding Bacteria and Biogenic Amine Production for Brewing Sour BeerBoth WildBrew Helveticus Pitch™ and WildBrew Sour Pitch™ were carefully selected for their high quality of lactic acid production as well as their ability to be used safely in a brewery environment (for example, their low level of hop tolerance), […]
Apr 26, 2023
BlogIntroducing the New Siebel Institute Sour Sensory Training KitThe use of bacteria in the brewing of sour beers throughout history is well documented. This natural biological acidification contributes to both quality and sensory perception, but pH and total acidity are not the only parameters to be taken into […]
Apr 26, 2023
BlogSour Beer Q&A With the Lallemand Brewing Technical TeamWith every new product, we inevitably get many questions about how the strain works and how to optimize its performance. This is especially true for our sour strains from the WildBrew® Series and the Sourvisiae®* from Mascoma. We love hearing […]
Apr 26, 2023
BlogHeading to CBCWe are excited to participate at this year’s Craft Brewers Conference in Nashville, TN, from May 7 – 10. Here are some details on how to find us. Visit our booth: Come join us for a beer at booth 1037 […]
Apr 26, 2023
BlogBeer & Brewing History Special Event at Siebel InstituteBeer is one of the oldest and most beloved beverages in human history, with roots dating back over 10,000 years. But what do we know about the history of beer and brewing? And more importantly, how do we make sure […]
Apr 25, 2023
Technical PaperGenetically Engineered in the Brewing Space – A review of Terminology, Science and RegulationGenetic Engineering has been a tool used in many different areas of commercial agriculture from corn to papaya, since the early 1980s. Although this gene-editing tool has been near ubiquitous in agriculture (at least in the United States), there is […]
Apr 11, 2023
Technical PaperLager Brewing Made EasyLager is the most popular category of beer in the world. While lager beers can vary in color and flavor, light lagers such as pilsner are by far the most consumed beer style worldwide, so much so that the word […]
Mar 3, 2023
NewsletterLallemand Brewing Quarterly Newsletter – issue 13For this first edition of 2023, we asked experts and industry leaders to share their opinions on what we expect to see happening in the world of brewing this year. We cover market trends as well as technical articles on […]
Feb 12, 2023
BlogBrewing-Distilling inter-relationships (of the yeasty kind) by Prof. Graeme WalkerBrewing and distilling are sister industries After all, as a Scottish distiller once told me: Beer is just whisky waiting to be made! There are many similarities, and of course some salient differences, between beer and spirits production processes. Nevertheless, […]
Feb 10, 2023