WBWY Newsletter

Fermentation, what is next ? with Dr. Laura Burns

Jan 26, 2023 - Discover what Dr. Laura Burns, a renowned scientist in the industry and Director of Research at Omega Yeasts, can teach us about the future of fermentation. Your brewing journey has been very expansive, from production to working for a yeast… Read more

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Focusing on the future of the brewing industry with Mark Dredge

Jan 26, 2023 - Mark Dredge is a beer writer and creator of the BeerDredge beer flavour wheels. He answered a few questions for us about his vision of where the industry is headed. As a well-known beer writer with knowledge from history to… Read more

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Learning from 2022 to build 2023 with Dr. Ina Verstl

Jan 26, 2023 - Dr. Ina Verstl, German-based brewing publication, Brauwelt International’s editor and author, gives her point of view on the pandemic’s effect on the brewing industry, the challenges ahead and the majors trends for 2023. What were the biggest takeaways from the… Read more

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Brewing-Distilling inter-relationships (of the yeasty kind) by Graeme Walker

Jan 26, 2023 - Brewing and distilling are sister industries After all, as a Scottish distiller once told me: Beer is just whisky waiting to be made! There are many similarities, and of course some salient differences, between beer and spirits production processes. Nevertheless,… Read more

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Focus on the leading American market with Mitch Steele

Jan 26, 2023 - Mitch Steele of New Realm Brewing Co. and chairman of the Board of Directors for the Georgia Brewers Guild shares his vision of the American market. What beers styles did your customers gravitate to this year?  You have been through many… Read more

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Hop biotransformation by brewing Yeast

Jan 26, 2023 - A Focus on Releasing Polyfunctional Thiols During Fermentation While historically hops (Humulus lupulus) were added for their preservative properties and aroma and flavor was a side benefit, consumers’ current interest in hop-forward styles like the IPA has placed aroma front… Read more

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Partner breweries are the first to test innovative new yeast strains

Dec 26, 2022 - Partner breweries from around the world play a critical role in our new product innovation process. Once a new strain is validated in our R&D lab, the next step is to see how it performs in a commercial brewery. A… Read more

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Lagering methods digest

Nov 30, 2022 - Lager Production Methods Lager is one of the most popular beer styles in the world. Light in color, crisp and refreshing, it has a delicate, clean and balanced flavor profile. The recipe for lager brewing may appear simple, but this… Read more

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Lallemand Brewing Quarterly Newsletter – issue 12

Nov 16, 2022 - “Welcome to the brewing universe of lagers, which are historically the most popular beers worldwide. Today, more and more breweries of all sizes are increasing their efforts to place their own signature on this ubiquitous style.” Didier Theodore, New Business… Read more

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The wait is over: Sourvisiae® 10g sachets are here

Nov 2, 2022 - Sourvisiae® has quickly become a favorite among professional brewers in the United States for achieving rapid, risk-free and consistent sour style beers. For more than two years now, we’ve received comments from the homebrew community asking when they will get… Read more

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