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 details

Apr 16, 2020

Spontaneous Fermentation, Sour Beers & Souring Microorganisms

01:00 PM EDT/7:00 pm CET

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 microorganisms and how to use them in a controlled manner to get consistent results. Key points that were covered:

  • Describe key features of Lambic production
  • Identify the key stages of Spontaneous fermentation
  • Examine the importance of titratable acidity and learn to measure it
  • What is lactobacillus and how to choose the right one
  • The different performance parameters for different strains of Lacto
  • Using yeast to achieve consistency in sour beer brewing