WBWY Newsletter

Determining the Impact of Biological Systems on Beer Sensory

Mar 1, 2022 - 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

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Non-Alcoholic Beer: Perception

Feb 16, 2022 - 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

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Lallemand Brewing Quarterly Newsletter – issue 9

Feb 8, 2022 - “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

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Lallemand’s Team Building Brew Day

Jan 25, 2022 - 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

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Lallemand Brewing Quarterly Newsletter – issue 8

Oct 25, 2021 - Welcome to this 8th edition of the We Brew With You™ newsletter. At Lallemand Brewing, we strive to select, characterize, and produce yeast and bacteria that can be used by brewers to expand their range of “tools”, enhancing their ability… Read more

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Helping our Homebrew Community with the launch of a retailer portal

Oct 22, 2021 - 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

Oct 12, 2021 - 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

Sep 30, 2021 - 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

Sep 27, 2021 - 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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Innovative methods for selecting novel yeast strains for brewing unique beers

Jul 28, 2021 - Yeast scientists use an incredible set of tools to select novel strains of brewing yeast. These tools vary from simple selective culturing techniques all the way to cutting-edge gene-editing technologies. Each method has its advantages and disadvantages, as well as… Read more

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