Tag - Sour Beers

Sour Beer and pH Management

Jun 30, 2020 - 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

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Новые переспективы и технологии в производсвте кислых сортов пива

Jun 8, 2020 - 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

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PHILLY SOUR – Yeast For Lactic Acid Production

Jun 3, 2020 - 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

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New Product Announcement: WildBrew™ Philly Sour

Jun 2, 2020 - 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

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Spontaneous Fermentation, Sour Beers & Souring Microorganisms

Apr 28, 2020 - Rewatch our UK technical sales manager Andrew Paterson and US East Coast technical sales manager Molly Browning co-hosted live presentation. Andrew explored the history and science behind the art of spontaneous fermentation and sour beers, while Molly discussed different souring… Read more

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