A Fireside Chat about Sourvisiae®

Consumer demand for non-alcohol beer and low-alcohol beer (NABLAB) is on the rise. Traditionally, NABLAB beverages were produced with expensive equipment or involved arrested fermentations, both of which resulted in flavor loss and deficiencies compared to full strength beer. LalBrew LoNa™ is an ideal maltose-negative yeast strain that allows for easier production of NABLAB styles. […]

Learn the essentials of lager beer from one of Germany’s most respected beer institutes. Join Mathias Hutzler from the Research Center Weihenstephan for Brewing and Food Quality (Technical University of Munich) for a discussion of lager beer history and production methods followed by a presentation of modern lager yeast and fermentation solutions by Eric Abbott (Lallemand Brewing). Register […]

With consumers are increasingly interested in wellness and healthier options the low and no alcohol beer market has been growing worldwide. Creating palatable low alcohol beers can be challenging, and involve techniques outside of what would be considered normal. So, what are the key areas to focus on when creating low alcohol beer? Join us […]

What are Diastatic Yeasts? Why are they different? When to use them and how? Our guests Prof. Dr Brian Gibson, and Dr. Kristoffer Krogerus, will answer all the Diastaticus questions related during this webinar, from brewing usage to limits and difficulties linked to this yeast variety. Prof. Dr Brian Gibson leads the Chair of Brewing […]