Lallemand Brewing R&D is focused on the applied science of brewing biotechnology with a commitment to development, innovation, and continuous improvement. This is exemplified by the investments we make in both the people and industry that drive our sector. Our diverse partnerships with leading universities from around the globe have positioned Lallemand R&D to provide the best practical consultation for almost any brewing application.
The Team:
The Lallemand Brewing R&D team is built upon a diverse set of industrial and academic backgrounds – from food process engineering, food chemistry, bioinformatics, microbiology, and industrial chemistry. We represent more than 35 years of experience in brewing science, used to educate and develop the people and solutions required to keep pace in a fast-evolving industry.
We work closely with our colleagues at the Siebel Institute of Technology to educate the next generation of brewers and scientists, and you will often find our team members presenting at industry events and conferences.
Development and Innovation as key drivers:
Unparalleled access to a library of over 3,000 unique Saccharomyces yeast strains, and over 2,000 fungi, and bacteria species places the Lallemand R&D team at a unique position within the fermentation industry, and at the forefront of cutting-edge industrial biotechnology.
Projects which have developed and launched:
- The first dry bacteria product specifically for beer brewing applications
- The first bioengineered commercial dry yeast for beer brewing applications*
- The first dry Kveik strain
- The first dry non-Saccharomyces species for beer brewing applications
Global Partnerships and Sponsorships:
Lallemand R&D enjoys strong relationships with leading brewing universities and institutes such as TU München/Weihenstephan, Doemens, VLB Berlin, KU Leuven, Univ. Leuvain, Herriott Watt Univ., Nottingham Univ., VTT Finland, UScience Philadelphia, Oregon State University, UC Davis, Univ. Florida, IPATEC, and Univ. Federal of Minas Gerais.
Key partnerships have led to products such as Servomyces™, WildBrew Philly Sour®, LalBrew Munich Classic, and more.
These academic partnerships have also given us the opportunity to sponsor graduate-level projects for Master’s and Ph.D. programs, paving the way for improved processes, products, and research opportunities; and have led to the development of new processes and products – ranging from fermentation aides to novel Saccharomyces cerevisiae strains.