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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.
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Jul 2, 2020 -
All things kveik yeast
Q&A with special guest Lars Marius Garshol
1. Generally speaking, are farmhouse ales drank still, or are they typically carbonated?
The answer is in between. They are, of course, racking the beer very early, and although it's mostly fermented out, it's not...
Jul 2, 2020 -
Edited by Brent Jordan, General Manager, Lallemand Brewing:
Welcome to the latest edition of the newsletter. If we had been asked in 2019 ‘what is the biggest threat our industry will face in 2020’ the responses would not have included ‘coping with the impact of a global pandemic that requi...
Jun 17, 2020 -
Following the launch of our new brewing yeast WildBrew™ Philly Sour, we have put together a list of frequently asked questions to answer your queries.
Jun 2, 2020 -
The wide variety of selected natural yeasts reflects the biodiversity, and yet this opportunity is still underexploited despite the large number of species and subspecies (other than Saccharomyces cerevisiae) that can be involved in fermentation. After years of research, development, and in collabor...
May 19, 2020 -
The current SARS-CoV-2 pandemic - or colloquially referred to as ‘coronavirus’ – has caused a significant and ongoing crisis for a majority of economic sectors. An almost whole economic shut down has impacted large and small business operations alike – with the small independent business see...
WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.
WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles.
