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WebinarSensory training (Part 3) – Fermentation Off Flavor Sensory SessionRewatch 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 the cold side of beer production related to yeast characteristics and fermentation. He demonstrated how […]
Jun 19, 2020
WebinarНовые переспективы и технологии в производсвте кислых сортов пиваПосмотрите 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 для стабильного производства таких сортов и представили новые штаммы пивоваренных дрожжей.
Jun 8, 2020
WebinarSensory Training (Part 1) – Introduction to Sensory TrainingRewatch 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 introduction to sensory training. This training covered; – Basics of Sensory Training, Tasting Procedures, and […]
Jun 4, 2020
WebinarPHILLY SOUR – Yeast For Lactic Acid ProductionLallemand 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 produces both lactic acid and ethanol with flavor notes of stone fruit and peach. WildBrew™ […]
Jun 3, 2020
BlogNew Product Announcement: WildBrew™ Philly SourThe wide variety of selected natural yeasts reflects the biodiversity, and yet this opportunity is still underexploited despite the large number of species and subspecies (other than Saccharomyces cerevisiae) that can be involved in fermentation. After years of research, development, and in collaboration with University of the Sciences (Philadelphia, USA), Lallemand Brewing is proud to […]
Jun 2, 2020
WebinarYeast NutritionBrewers are fully aware of the importance of providing sufficient nutrients to brewing yeast while carrying out fermentation. However, brewers are not in the business of making yeast; they are in the business of making beer, cider, and seltzer. Brewers are often left with the difficult task of fine-tuning and adjusting the amount and quality […]
May 27, 2020
WebinarLive Demo – Preparing HLP media at Pioneer Brewing Co.Rewatch our live stream with Australia technical sales manager, Daniel McCulloch from PIONEER BREWING CO Australia. Daniel discussed basic microbiology and lactic acid bacteria along with a Live Demo of preparing HLP media and testing a beer sample with it. Key points that were be covered: What’s Required to Setup a Brewing Lab? Basic Microbiology […]
May 18, 2020
WebinarDebunking the myth – Dry brewing yeast for great flavorsRewatch our live stream with USA Midwest technical sales manager Eric Dixon. Eric provided an informative presentation about Dry Brewing Yeast that helps clarify some of the misconceptions around its use by looking at its stability, flexibility, and consistency of dry yeast. He discussed the following; How dry yeast is produced Different ways of using […]
May 7, 2020
WebinarWBA Specialized Lecture Live DemoRewatch our special presentation by the Director of Online Education, Mr. Richard Dubé, who demonstrated the concept and platform of our new WBA Specialized Lectures offering. During this live broadcast, Richard highlighted their features using the popular ‘Yeast Management – Handling Practices’ lecture and he answered questions afterward. This presentation allows you to experience the […]
May 4, 2020