An 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… Read more

Friday, 14 May, 2021 12:00 AM UTC/5:00 pm CET
 Save the date: Friday 14th of May 8 AM Los Angeles (PST) / 10 AM New York City (EST) Join Chaz Rice, senior scientist from Mascoma, and Molly Browning, Lallemand’s East Coast Technical Sales Rep, as we talk about… Read more

We have exciting news for homebrewers, home winemakers, and retailers: We are very happy to present a dedicated tool just for you. Not only do we care about the quality of our products, we also strive to ensure they are… Read more

Thursday, 22 Apr, 2021 12:00 AM UTC/7:00 pm CET
Lallemand and Olbrygging are pleased to announce the launch of the Austin IPA collaborative brew kit. This innovative recipe was designed in collaboration with Lallemand employees Eric Dixon and Molly Bowring and uses an innovative co-fermentation technique. To mark the… Read more

Brewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour… Read more

Monday, 22 Mar, 2021 12:00 AM UTC/4:00 pm CET
[Re]watch our webinar to learn about Lallemand Brewing’s newly launched yeast nutrient – AB Vickers Yeastlife O™. The webinar will feature a roundtable discussion on usage and results from recent fermentations with Avi Shayevitz from Lallemand Brewing R&D Lab, Mike… Read more

An insurance for well-balanced yeast nutrition for reliable and clean fermentation AB Vickers YeastLife O™ is the result of an intensive Research & Development work on the brewing process with attention to the yeast nutritional aspect of sugar–based fermented beverages including hard seltzer, cider, mead, and high gravity beer. On top of solving nutritional requirements to avoid sluggish and… Read more

Yeast are fundamental to the brewing process. It is thought that 950 compounds are involved in giving the beer its aroma and flavor — and 400 of them are produced by yeast. Aroma is just one example of the complexity… Read more

Friday, 26 Feb, 2021 12:00 AM UTC/4:00 pm CET
[Re]watch Dr. Matthew Farber from the University of the Sciences in Philly and Molly Browning from Lallemand Brewing as they discuss 5 things we have learned from brewers using the Philly Sour. Topics include proper fermentation temp, how additions such… Read more

The aim of this webinar is to provide brewers with a description of the current scientific understanding of yeast nutrition for good alcoholic fermentation management. Indeed, to assure a complete and regular fermentation, it is necessary to provide to the… Read more