WBWY Newsletter

Sep
16,
2021

Microbiology and Fine-Tuning Sour Beer

Sep 16, 2021 - Sour beers are characterized by the presence of a significant concentration of naturally occurring organic acids, a low pH (< 4.0), and refreshing flavor. Not by coincidence, these beers trend towards traditional styles reminiscent of the pre-microbiology era of brewing. Such styles include spontaneously fermented Lambic and Flanders ales, as well as kettle-soured styles such as the Berliner Weisse and Gose and are… Read more

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Innovative methods for selecting novel yeast strains for brewing unique beers

Jul 28, 2021 - Yeast scientists use an incredible set of tools to select novel strains of brewing yeast. These tools vary from simple selective culturing techniques all the way to cutting-edge gene-editing technologies. Each method has its advantages and disadvantages, as well as… Read more

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Co-fermentation and collaboration with Ølbrygging

Jul 15, 2021 - In April, Lallemand was pleased to announce the first in a series of collaborative all-grain kits with Ølbrygging in Norway. This joint effort pulled in the combined expertise of both companies, with the Lallemand team providing the branding and recipes,… Read more

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A deep dive into yeast nutrition with Graeme Walker, Professor of Zymology

May 17, 2021 - An interview with Graeme Walker, Professor of Zymology from Abertay University, Dundee, Scotland You have a long and successful career in zymology – how did you get into yeast and fermentation as your specialty? Graeme Walker: “On leaving High School… Read more

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Driving Quality and Innovation in the Homebrew Community

Apr 29, 2021 - We have exciting news for homebrewers, home winemakers, and retailers: We are very happy to present a dedicated tool just for you. Not only do we care about the quality of our products, we also strive to ensure they are… Read more

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Souring with Bacteria: The Choice is Yours

Apr 14, 2021 - Brewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour… Read more

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Lallemand Brewing Quarterly Newsletter – issue 6

Mar 26, 2021 - Welcome to the latest edition of the WBWY digital newsletter! There has been an explosion of interest in sour beers in recent years as commercially available freeze-dried bacteria (such as our Wildbrew Sour Pitch™ and Wildbrew Helveticus Pitch™) has made… Read more

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Quality and security at the service of brewers and breweries

Dec 15, 2020 - Lallemand Inc. prides itself to provide our customers products of the highest quality standards that guarantee predictable performance. This starts with carefully managed yeast and bacteria cultures from our own culture collection up to our customer-oriented logistics. Strict quality control… Read more

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Driving Quality and Innovation in the Homebrew Community

Dec 15, 2020 - There is nothing more satisfying than that first pint of your freshly made homebrew. No matter if you’ve been brewing for decades or if you’ve just caught the bug, the thoughtfulness and care you put into each batch is of… Read more

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The exciting journey of working with breweries to launch an enzymatic solution

Dec 15, 2020 - With an increasing demand for hop aroma in beer than ever before, Lallemand Brewing is delighted to announce the release of ABV AROMAZYME, an enzymatic solution resulting from an exciting project that has involved different breweries at global scale. One… Read more

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