Brewing Best Practices

Yeast nutrition fundamentals

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
Better brewing with process aids

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
Better brewing with enzymes

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
Best Practices – Sour Solutions: Strain Comparison (US only)

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
Technical paper: Feeding yeast for brewing success

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
Technical paper: Hydrogen Sulfide (H2S) & Beer

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
10′ Online module – Everything you Need to Know About Diastaticus

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.

●●●
Go to download form
Best Practices – Sour Solutions: Strain Comparison

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
Best Practices – Wildbrew Philly Sour™

Oct 8, 2021

WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. WildBrew Philly Sour™ fermentation performance depends on a variety of factors within the individual brewers environment. This document addresses some important fermentation kenetics information and provides tips on using this innovative product. ●●●
Download document
Best practices – Saison solutions

Jun 23, 2021

Saison (French for “season”) is a beer style originating from Wallonia, Belgium, originally produced to provide beer to workers during the farming season. Traditional Saison beers are refreshingly dry with notes of fruit and spice. In this best practice document, discover which LalBrew solution best suits your next brew. ●●●
Download document