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

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

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

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

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

Jul 15, 2021 - In April, Lallemand was pleased to announce the first in a series of collaborative all-grain kits with Ølbrygging in Norway. This joint effort pulled in the combined expertise of both companies, with the Lallemand team providing the branding and recipes,… Read more

May 17, 2021 - An interview with Graeme Walker, Professor of Zymology from Abertay University, Dundee, Scotland You have a long and successful career in zymology – how did you get into yeast and fermentation as your specialty? Graeme Walker: “On leaving High School… Read more

Apr 29, 2021 - We have exciting news for homebrewers, home winemakers, and retailers: We are very happy to present a dedicated tool just for you. Not only do we care about the quality of our products, we also strive to ensure they are… Read more

Apr 14, 2021 - Brewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour… Read more

Mar 26, 2021 - Welcome to the latest edition of the WBWY digital newsletter! There has been an explosion of interest in sour beers in recent years as commercially available freeze-dried bacteria (such as our Wildbrew Sour Pitch™ and Wildbrew Helveticus Pitch™) has made… Read more