Employee interview – Meet Didier Theodore
Behind the scenes – Meet Didier, New Business Development and Product Manager (Toulouse, France). Didier has worked at Lallemand for over 20 years, here he tells us his thoughts on the brewing industry and trends. What’s your all-time favorite beer… Read more
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Bringing the lab to Australian commercial brewers with the R&D Skid
During the height of the COVID-19 pandemic, breweries in Australia, like many around the world, found themselves having to drastically scale back or even halt production on their main kit. Whilst a challenging time for all, this created an opportunity… Read more
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Perspectives on the future of yeast and yeast products
Brewing in all forms has helped spur scientific advancement. Medicine, engineering, biotechnology and even mathematics can be linked to people developing more efficient brewing technology. The science of microbiology itself arguably was founded to better understand and control spoilage in… Read more
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What are thiols and their role in hop biotransformation?
The interaction between yeast and hops during fermentation, better known as hop biotransformation, is a complex process that is currently of great interest to the brewing community. This biochemical process encompasses many types of reactions, such as: Esterification of hop… Read more
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Lallemand Brewing Quarterly Newsletter – issue 11
“We live in times where the future of our planet — and every living organism on it — is facing an uncertain, perhaps even an unsustainable, future. Fortunately, we have resources at our disposal that have so far been largely… Read more
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Yeast Handling & Microbiology Australian Master Class
How can we help support brewers in the most meaningful ways with education? In short, we did find an answer with our next big trip for Lallemand Brewing Australia. Bring hands-on learning experiences directly to the brewers. With this concept,… Read more
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A Case Study in Over-attenuation and Exploding Bottles
Brewing beer is easy. Just mix together four, simple ingredients and the enzymes and yeast do most of the work, right? The reality is that brewing consistently high-quality beer with every brew is a constant challenge. Ingredients change from lot… Read more
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Supporting homebrewers and commercial brewers alike
When Andy from Beer Edge meets Andy from Lallemand Brewing. These two Andys discuss the Lallemand homebrew business and the special relationship with homebrewers. This interview was broadcast during a Lallemand-sponsored episode of Beer Edge – The Source For Beer News… Read more
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Brewing with Saggy Stone Brewing
Saggy Stone Brewing Company was up for the challenge of developing a seasonal saison beer to complement its existing lineup of ales. Liam McElhinney, head brewer at the South African craft brewing company, wanted to retain authentic, saison-style notes with… Read more
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Lallemand Brewing Quarterly Newsletter – issue 10
“At Lallemand, we are so much more than just a supplier of premium raw materials. We also provide an important level of brewing support for our customers. As the Global Technical Advisor for Lallemand Brewing, I work closely with our… Read more
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