Lallemand Brewing

COVID-19:   Lallemand Brewing delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). We will continue to monitor the rapidly evolving situation and inform you in case of a change, and to follow the guidance and safety recommendations of the Public Health Agencies worldwide. During this difficult period, as we continue to connect and to serve you, please know that your safety and the safety of our employees remains our top priority.

Live events

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.

A journey through IPA

Tuesday 21 Jul, 2020 04:00 PM UTC/6:00 pm CET
This lecture takes a journey through history to discover the origins and development of IPA and how the craft beer revolution has reinvented the style. We assess the role of yeast and compare options to create a diverse range of… Read more

...

Read more

Philly Sour Homebrew Talk

Saturday 11 Jul, 2020 05:00 PM UTC/7:00 pm CET
USciences and Lallemand Brewing are joining together with homebrewers from the Philadelphia Homebrew Club, the Barley Legal Homebrewers, and the Bandof Media Brewers (The Bomb) to talk about their experience with Philly Sour. Alll these local homebrew clubs that have… 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

...

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

...

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

...

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

...

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

...

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

...

Read more

Sensory Training (Part 1) – Introduction to Sensory Training

Friday 5 Jun, 2020 04:00 PM UTC/10:00 pm CET
Rewatch Eymard Freire’s first virtual sensory training event in our 3 part series. In this series, we will be covering flavor compounds associated and produced in certain areas of beer production. In this video, Eymard covered the basics with an… Read more

...

Read more

PHILLY SOUR – Yeast For Lactic Acid Production

Thursday 11 Jun, 2020 12:00 AM UTC/7:00 pm CET
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

...

Read more