Feb 23, 2023
Lager is the most popular beer style around the world. But how many times have we heard brewers tell us they are difficult to produce? Sensory defects cannot be masked by the complex flavors of malt and hops. To help you craft consistent and high-quality lagers, we combined our team’s expertise in this free technical paper.
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Dec 20, 2022
Lager is the most popular beer in the world. Clean and refreshing, this style has won over 90% of the international beer market. The production of lagers is a recent innovation in the history of brewing, which is measured by thousands of years. The appearance of lagers is attributed to the XV-XVI centuries, and Bavaria is considered the birthplace of the style. ●●●Download document
Nov 16, 2022
Yeast nutrients are a major factor of influence on overall health and fermentation performance. By adding nutrients, one can “improve alcohol yield, reduce fermentation time, enhance yeast viability and vitality, and increase diacetyl removal, as well as control undesirable flavor compounds”. ●●●Download document
Nov 16, 2022
Process aids are also popular additions to beer as they can increase efficiency, reduce waste and improve the overall quality and profitability of the product. ●●●Download document
Nov 16, 2022
Enzymes are an integral part of life with millions of biochemical reactions catalysed by specific enzymes. The brewing process takes advantage of the natural biological processes of germination and fermentation, where enzymes play a critical role. ●●●Download document
Nov 16, 2022
Sour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer. ●●●Download document
Dec 8, 2021
Download this free paper to learn about common nutrient deficiencies in the wort. It reviews the five nutrients brewers may consider supplementing to improve their fermentations, which can influence the resulting product’s flavor and aroma — among other characteristics. ●●●Go to download form
Dec 8, 2021
Our experts gathered all the important literature and interviewed specialists to increase your understanding of H2S in beer production so the natural flavor of malt and hops can shine through. In this paper, you will learn about the composition and reactions of hydrogen sulfide as well as how it is produced during brewing. You will also read about the latest detection methods, prevention methods, and techniques to remove H2S. ●●●Go to download form
Dec 1, 2021
- What is S. cerevisiae var. diastaticus? How does it work?
- What are common sources of diastaticus contamination?
- How can I detect it? How can I control its presence?
Learn it all in this short online module, brought to you by Lallemand Brewing technical experts.
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Oct 8, 2021
Sour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer. ●●●Download document