Lallemand Brewing Quarterly Newsletter – issue 21

Brewing yeast is far more than a fermentation workhorse — it’s a complex living organism with nuances and characteristics. Over the past decade and more, the brewing world has seen an explosion of commercially available and accessible yeast strains and fermentation products, each promising unique characteristics.

Navigating this evolving landscape is easier with practical guidance and shared knowledge and we hope to bring this to you in our latest newsletter addition. In the articles linked below, our R&D and technical teams have collaborated closely with brewers and researchers to bring you practical insights and fresh perspectives on yeast performance.