COVID-19:  Lallemand Brewing delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). We will continue to monitor the situation and follow the guidance and safety recommendations of the Public Health Agencies worldwide.

COVID-19:   Lallemand Brewing delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). We will continue to monitor the rapidly evolving situation and inform you in case of a change, and to follow the guidance and safety recommendations of the Public Health Agencies worldwide. During this difficult period, as we continue to connect and to serve you, please know that your safety and the safety of our employees remains our top priority.

Brewing one-pagers

dry yeasts
10 reasons to use Lallemand Dry Brewing Yeast

Jul 8, 2020

The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch.

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Best Practices – Hard Seltzer Fermentation

Jul 8, 2020

Hard seltzer is produced from a sugar-based fermentation that produces a neutral alcohol base that is often flavored with fruit or other aromatics. There are many different strategies for producing hard seltzer depending on the priorities of the brewer. This best practices document covers the following sections: “Choose your strategy”, “choose the sugar source”, “Control the pH”, “Protect the Yeast”, “Feed the yeas with protocol and typical results”, “Optimize the fermentation”, “Filtration, dilution and flavoring”.

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Best Practices – Repitching using dry yeast

Jul 8, 2020

Re-pitching yeast is an effective method to reduce the cost of yeast per brew. Lallemand Premium Brewing yeast has the high viability and purity required for re-pitching. However, producing a consistent product from each successive fermentation is a significant challenge to the brewer.

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