INTRODUCING LALBREW® KÖLN KÖLSCH STYLE ALE YEAST

Brewing low-alcohol beer is known for being a challenging and costly process. The result is often producing bland, low-bodied, and worty beers. Despite the growing demand, not many solutions are offered to brewers. What if you had a game-changing solution to make versatile, good low alcohol beer? LalBrew LoNa™ is an innovative Saccharomyces cerevisiae hybrid […]

Genetic Engineering has been a tool used in many different areas of commercial agriculture from corn to papaya, since the early 1980s. Although this gene-editing tool has been near ubiquitous in agriculture (at least in the United States), there is often much confusion and complexity surrounding this topic. What does genetic engineering mean? How is […]

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, the common denominator for all alcoholic beverages is yeast, most notably the species, Saccharomyces cerevisiae. […]

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 and center in terms of hops’ importance to beer. With upwards of 1,000 different aromatic […]