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… Read more

The world of fermentative microbiology is stunningly diverse. With a broad range of organisms capable of safely fermenting sugars into desirable secondary metabolites, humanity has taken full advantage (whether accidentally or on purpose) of fermentation for as long as we… Read more

Tuesday, 30 Jun, 2020 12:00 AM UTC/9:00 am CET
Are you starting to think about reopening your brewery; or intensifying operations as we begin to transition away from the Covid-19 lockdown? You may be considering the best way to restart your fermentation process, and how to ensure a timely… Read more

Thursday, 25 Jun, 2020 12:00 AM UTC/11:00 pm CET
Rewatch Siebel Institute of Technology’s third virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. In this session, Eymard explored flavor compounds produced during… Read more

Thursday, 18 Jun, 2020 12:00 AM UTC/11:00 pm CET
Rewatch Siebel Institute of Technology’s second virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. He explored the flavor compounds associated with raw ingredients… Read more

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.

Wednesday, 10 Jun, 2020 12:00 AM UTC/10:00 am CET
Посмотрите вебинар, который мы провели в рамках Beviale Moscow 2020, где мы обсудили новые перспективы и технологии в производстве кислых сортов пива. Наши спикеры Мария Начётова, Robert Percival и Jan Nevelos рассказали о истории кислых сортов пива, какие микроорганизмы использовать… Read more

Friday, 5 Jun, 2020 12:00 AM UTC/10:00 pm CET
Rewatch Eymard Freire’s first virtual sensory training event in our 3 part series. In this series, we will be covering flavor compounds associated and produced in certain areas of beer production. In this video, Eymard covered the basics with an… Read more

Thursday, 11 Jun, 2020 12:00 AM UTC/7:00 pm CET
Lallemand Brewing is pleased to partner with the University of the Sciences in Philadelphia, PA to bring to the world WildBrew™ Philly Sour, a novel species of Lachancea yeast. Isolated in Philadelphia by Dr. Farber and his team, this strain… Read more

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,… Read more