News and Live events

Q&A Session for Brewers with Andrew Paterson

Tuesday, 7 Jul, 2020 12:00 AM UTC/9:00 am CET
In collaboration with Brewers Select, we are holding a Q & A session for Brewers. Technical Sales Manager for the UK and Scandinavia, Andrew Paterson will answer all your brewing related questions. While we specialize in yeast and fermentation please… Read more

...

Read more

Sensory Training (Part 4) – Packaging Off-flavor Sensory Session

Thursday, 2 Jul, 2020 12:00 AM UTC/4:00 pm CET
Rewatch Siebel Institute of Technology’s final 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 post-production… Read more

...

Read more

Q&A with special guest Lars Marius Garshol

All things kveik yeast Q&A with special guest Lars Marius Garshol Check out our Q&A with Lars Marius Garshol, kveik specialist and author of the new book release ‘Historical Brewing Techniques: The Lost Art of Farmhouse Brewing.’ All of… Read more

...

Read more

Lallemand Brewing Quarterly Newsletter – issue 3

Edited by Brent Jordan, General Manager, Lallemand Brewing: Welcome to the latest edition of the newsletter. If we had been asked in 2019 ‘what is the biggest threat our industry will face in 2020’ the responses would not have included… Read more

...

Read more

Sour Beer and pH Management

The world of fermentative microbiology is stunningly diverse. With a broad range of organisms capable of safely fermenting sugars into desirable secondary metabolites, humanity has taken full advantage (whether accidentally or on purpose) of fermentation for as long as we… Read more

...

Read more

Dry yeast for restarting your brewery

Tuesday, 30 Jun, 2020 12:00 AM UTC/9:00 am CET
Are 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… Read more

...

Read more

Sensory training (Part 3) – Fermentation Off Flavor Sensory Session

Thursday, 25 Jun, 2020 12:00 AM UTC/11:00 pm CET
Rewatch 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… Read more

...

Read more

Sensory training (Part 2) – Brewhouse Off Flavor Sensory Session

Thursday, 18 Jun, 2020 12:00 AM UTC/11:00 pm CET
Rewatch 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… Read more

...

Read more

Philly Sour FAQ

Following the launch of our new brewing yeast WildBrew™ Philly Sour, we have put together a list of frequently asked questions to answer your queries.

...

Read more

Новые переспективы и технологии в производсвте кислых сортов пива

Wednesday, 10 Jun, 2020 12:00 AM UTC/10:00 am CET
Посмотрите 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… Read more

...

Read more