During this challenging period, we at Lallemand are making every effort to support you. We are currently hosting a series of Facebook live broadcasts around the world to bring you technical support from home. Our live streams consist of a 30-minute presentation on a trendy and operational chosen topic and a 30 minutes Q/A session, where our speaker addresses all of your questions and concerns. We look forward to welcoming you all virtually.
Вебинары Beviale Moscow: Квейк: варим пиво с Voss
Monday 13 Jul, 2020 08:00 AM UTC/10:00 am CET
Посмотрите вебинар, посвященный Квейку, который мы провели в рамках Beviale Moscow 2020. Наши спикеры Мария Начётова и Robert Percival рассказали о происхождении и истории Квейка, обсудили их уникальность и преимущества их использования пивоварнями любой производительности.
Посмотрите вебинар, посвященный Квейку, который мы провели в рамках Beviale Moscow 2020. Наши спикеры Мария Начётова и Robert Percival рассказали о происхождении и истории Квейка, обсудили их уникальность и преимущества их использования пивоварнями любой производительности.
...
Read more
Introduction to LalBrew Verdant IPA Yeast with James Heffron
Thursday 30 Jul, 2020 05:00 PM UTC/7:00 pm CET
Expanding even further the “WeBrew With You™” concept, we are pleased to introduce LalBrew® Verdant IPA yeast, which was specially selected in collaboration with Verdant Brewing Co. (Falmouth, UK). Rewatch our Live webinar with : James Heffron – Founder and… Read more
Expanding even further the “WeBrew With You™” concept, we are pleased to introduce LalBrew® Verdant IPA yeast, which was specially selected in collaboration with Verdant Brewing Co. (Falmouth, UK). Rewatch our Live webinar with : James Heffron – Founder and… Read more
...
Read more
A journey through IPA
Tuesday 21 Jul, 2020 04:00 PM UTC/6:00 pm CET
Take a journey through history to discover the origins and development of IPA and how the craft beer revolution has reinvented the style. In this broadcast we assessed the role of yeast and compared options to create a diverse range… Read more
Take a journey through history to discover the origins and development of IPA and how the craft beer revolution has reinvented the style. In this broadcast we assessed the role of yeast and compared options to create a diverse range… Read more
...
Read more
Philly Sour Homebrew Talk
Saturday 11 Jul, 2020 05:00 PM UTC/7:00 pm CET
We teamed up with USciences and joined together with homebrewers from the Philadelphia Homebrew Club, the Barley Legal Homebrewers, and the Band of Media Brewers (The Bomb) to talk about their experience with Philly Sour. Rewatch our Live Stream where… Read more
We teamed up with USciences and joined together with homebrewers from the Philadelphia Homebrew Club, the Barley Legal Homebrewers, and the Band of Media Brewers (The Bomb) to talk about their experience with Philly Sour. Rewatch our Live Stream where… Read more
...
Read more
Q&A Session for Brewers with Andrew Paterson
Tuesday 7 Jul, 2020 03:00 PM UTC/9:00 am CET
In collaboration with Brewers Select, we are holding a Q & A session for Brewers. Technical Sales Manager for the UK and Scandinavia, Andrew Paterson will answer all your brewing related questions. While we specialize in yeast and fermentation please… Read more
In collaboration with Brewers Select, we are holding a Q & A session for Brewers. Technical Sales Manager for the UK and Scandinavia, Andrew Paterson will answer all your brewing related questions. While we specialize in yeast and fermentation please… Read more
...
Read more
Sensory Training (Part 4) – Packaging Off-flavor Sensory Session
Thursday 2 Jul, 2020 09:00 PM UTC/4:00 pm CET
Rewatch Siebel Institute of Technology’s final 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 post-production… Read more
Rewatch Siebel Institute of Technology’s final 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 post-production… Read more
...
Read more
Dry yeast for restarting your brewery
Tuesday 30 Jun, 2020 04:00 PM 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
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
...
Read more
Sensory training (Part 3) – Fermentation Off Flavor Sensory Session
Thursday 25 Jun, 2020 05:00 PM 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
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
...
Read more
Sensory training (Part 2) – Brewhouse Off Flavor Sensory Session
Thursday 18 Jun, 2020 05:00 PM 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
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
...
Read more
Новые переспективы и технологии в производсвте кислых сортов пива
Wednesday 10 Jun, 2020 04:00 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
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
...
Read more