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Best Practices – Sour Solutions: Strain Comparison (US only)
Sour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer.
Best Practices – Stuck Fermentation
A stuck fermentation can result in a rejected batch of beer representing lost brewing time, ingredient costs and beer supply shortages. By taking preventative measures and reacting quickly in the event of a sluggish or stuck fermentation, the brewer can avoid a devastating loss of product.
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Best Practices – Wildbrew Philly Sour™
WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew
Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. WildBrew Philly Sour™ fermentation performance depends on a variety of factors within the individual brewers environment. This document addresses some important fermentation kenetics information and provides tips on using this innovative product.
Best Practices – Yeast Nutrients for Brewing
Whether you’re brewing all-malt or adding adjuncts, yeast health and performance is critical for a successful fermentation and consistency from batch to batch. Nutrient additions are an effective method to ensure yeast health. Servomyces™, YeastLife Extra™, and Yeastlife O™ are the three different yeast nutrition options provided by Lallemand brewing function of wort conditions and objectives.
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Best Practices: Lager Strain Selection
Lager is the most popular beer in the world. Clean and refreshing, this style has won over 90% of the international beer market. The production of lagers is a recent innovation in the history of brewing, which is measured by thousands of years. The appearance of lagers is attributed to the XV-XVI centuries, and Bavaria is considered the birthplace of the style.
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Booklet – Better Brewing with Enzymes
The brewing process takes advantage of the natural biological processes of germination and fermentation, where endogenous enzymes play a critical role. Adding enzymes gives the brewer greater control: stability, quality, consistency, and yield. Download this booklet to raise your brewing process to the next level.
Booklet – Better brewing with process aids
Process aids are also popular additions to beer as they can increase efficiency, reduce waste and improve the overall quality and profitability of the product.
Learning module – Can you identify the major flavors of fermentation?
Can you identify the significant flavors of fermentation? This module teaches brewers about the complex world of fermentation. It covers the flavors produced by yeast during fermentation, such as esters, phenols, H2S, diacetyl and how to control them through various techniques. By the end of this module, learners will have the knowledge to achieve desired flavor profiles in their products. Learn it all in this short 10-minute online module.
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Learning module – Everything you Need to Know About Diastaticus
- What is S. cerevisiae var. diastaticus? How does it work?
- 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-minute online module, brought to you by Lallemand Brewing technical experts.
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NABLAB – Non-Alcohol & Low-Alcohol beer
There are different approaches to producing NABLAB, each of which requires substantial process and recipe optimization. In this document, we provide an overview of current best practices for crafting high quality NABLAB using a limited fermentation approach.
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