We are thrilled to be gathering this year in Minneapolis, MN, USA for CBC and the Craft Brewers Expo. We will be showcasing not only Lallemand Brewing Yeast and Bacteria, but also our AB Vickers products, and our courses and… Read more

Discover the LalBrew® app, Lallemand’s newest smartphone application to support brewers globally To extend our support to brewers all over the world, and embrace our We Brew With You™ moto, we at Lallemand Brewing are proud to launch the LalBrew® app,… Read more

Wednesday, 30 Mar, 2022 12:00 AM UTC/4:00 pm CET
With consumers are increasingly interested in wellness and healthier options the low and no alcohol beer market has been growing worldwide. Creating palatable low alcohol beers can be challenging, and involve techniques outside of what would be considered normal. So,… Read more

Yeast influences beer flavor and aroma Visit any brewing forum and read through topics regarding yeast selection. Chances are high that a healthy amount of discussion will revolve around yeast sensory profiles. Considering the significant role yeast plays in beer… Read more

Non-alcoholic beer tends to evoke strong mixed opinions. On one hand, when done well, it can be a refreshing, healthier alternative to its boozier cousin. But on the other hand, it appears as a mockery of all that the goddess… Read more

“First and foremost, we wish you a very Happy 2022 from the Lallemand Brewing family. 2021 wasn’t without its challenges; we focused on our well-being, listened to our customers to learn and improve our processes, and kept an eye on the trends… Read more

In October 2021, the Lallemand Brewing French and Spanish Teams were lucky to meet near Toulouse in the Southwest of France at Le Veilleur de bières, which is a micro-brewery, homebrew workshop and homebrew shop all in one. We divided… Read more

What are Diastatic Yeasts? Why are they different? When to use them and how? What are common sources of diastaticus contamination? How can I detect it? How can I control its presence? Learn it all in this short 10 minutes… Read more

Friday, 17 Dec, 2021 12:00 AM UTC/4:00 pm CET
Hydrogen sulfide (H2S) is produced by all brewing yeast during a normal beer fermentation. Small amounts of H2S are acceptable in some beer styles, but for the most part, the rotten-egg-like aroma of H2S is considered an off-flavor. The… Read more

Understand the role of yeast in controlling H2S to craft better beer. Sulphur metabolism is of special relevance for beer quality during the entire brewing process. Humans have evolved to be very sensitive to sulfur compounds, which are associated with… Read more