News and Live events

A Brewers Guide to H2S

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 biochemistry… Read more

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Impact of Hydrogen Sulfide in Brewing

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

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LalBrew Farmhouse™ wins a Brassinov Competition Innovation Award

LalBrew Farmhouse™ wins a Brassinov Competition Innovation Award during Salon du Brasseur in Nancy, France. The objective of the Brassinov Competition presented by French Brewery Museum, was to award the most remarkable innovations presented at the show – Innovations that… Read more

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Winners annouced – Attend the virtual IWOBY event

Try to win a ticket for the virtual International Workshop on Brewing Yeast with Lallemand Brewing Interested in brewing yeast secrets? Get a chance to attend the virtual International Workshop on Brewing Yeast (IWOBY) November 20th – 21st. Enjoy fifteen… Read more

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Helping our Homebrew Community with the launch of a retailer portal

We have exciting news to share with our homebrew and home wine retailers worldwide. We have been working behind the scenes to create a tool specific for your success. Our brand-new retailer portal is loaded with resources to help share… Read more

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Microbiology and Fine-Tuning Sour Beer

Sour beers are characterized by the presence of a significant concentration of naturally occurring organic acids, a low pH (< 4.0), and refreshing flavor. Not by coincidence, these beers trend towards traditional styles reminiscent of the pre-microbiology era of brewing. Such styles include spontaneously fermented Lambic and Flanders ales, as well as kettle-soured styles such as the Berliner Weisse and Gose and are… Read more

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Celebrating 20 years of pioneering brewing education and training

Q. What do you get if you combine the resources of two iconic brewing education and training institutions? A. The World Brewing Academy (WBA)! Established 20 years ago, this groundbreaking concept combined the resources of then Siebel Institute of Technology… Read more

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Behind the scenes of the LalBrew Farmhouse™ launch

Two months after its launch, it is time to share how you can get the best out of LalBrew Farmhouse™. But first, let us answer the question we get most often when we launch a new yeast strain. “How do… Read more

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Beer Fermentation & Diastatic Yeast

Tuesday, 14 Sep, 2021 12:00 AM UTC/3:00 pm CET
What are Diastatic Yeasts? Why are they different? When to use them and how? Our guests Prof. Dr Brian Gibson, and Dr. Kristoffer Krogerus, will answer all the Diastaticus questions related during this webinar, from brewing usage to limits and… Read more

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AB Vickers Yeastlife O™ is now OMRI-Listed® and can be used for organic production of fermented beverages.

Brewers who want to produce organic beers and other organic sugar-based fermented beverages including hard seltzer, cider and mead, can now rely on AB Vickers YeastLife O™, thanks to its recent listing by the Organic Materials Review Board (OMRI). AB… Read more

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