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BlogWhat’s up with the worty flavor in NABLAB?One of the most noticeable issues with non-alcohol beers and low-alcohol beers (NABLAB) is that flavor often does not match or compare with traditional beer flavors. The primary reason for these substantive flavor differences is the production process of these beverages. NABLAB can be made through physical or biological methods, with the latter relying upon […]
Oct 6, 2023
ModuleOnline module: Can you identify the major flavors of fermentation?This module teaches brewers about the complex world of fermentation. It covers the flavors produced by yeast during fermentation, such as esters, phenols, H2S, diacetyl and how to control them through various techniques. By the end of this module, learners will have the knowledge to achieve desired flavor profiles in their products. Fill in the […]
Aug 7, 2023
NewsletterLallemand Brewing Quarterly Newsletter – issue 14Our team shared their technical knowledge to offer you a dedicated sour beer newsletter ahead of summer. In this edition, we explore the world behind sour beers. From a look at our bacteria production site to tips for sour beer making at home, we cover on a large scale the science behind sour beer production […]
Jul 28, 2023
BlogAn Examination into the Sensory Advantages Offered by a Novel Hybrid Maltose-negative Saccharomyces cerevisiae strainLow and non-alcohol beer production differs from traditional beer production in a number of ways, most notably in sensory composition. These sensory differences are a result of different factors, with yeast being a primary driver. This article dives into how a novel hybrid maltose-negative Saccharomyces cerevisiae strain offers flavor and sensory advantages to low and […]
Jul 28, 2023
BlogBeer Haze Stabilization and Increased Shelf Life with Clarizyme™For beer enthusiasts and brewers alike, the appearance and taste of a beer are essential factors in determining its quality. Haze in beer, caused by suspended particles, can negatively impact taste, visual appeal, and shelf life. More specifically, the most common permanent haze formation is interaction between haze forming (sensitive) proteins and haze forming (tannoid) […]
Jul 28, 2023
Webinar[Webinar] Introducing LalBrew® LoNa™: A game-changing solution for NABLAB beersConsumer 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. […]
Jun 27, 2023
Blog5 Tips for Making Sour Beers at HomeSour beer has become increasingly popular among craft beer enthusiasts, but brewing this style of beer can be challenging. Here, we will explore five essential tips for making sour beer at home. Whether you are an advanced homebrewer or a beginner, these tips will help you produce delicious sour beers at home. How can I […]
May 25, 2023
BlogRevolutionize low-alcohol beer with LalBrew LoNa™Brewing low-alcohol beer is known for being a challenging and costly process. The result is often producing bland, low-bodied, and worty beers. Despite the growing demand, not many solutions are offered to brewers. What if you had a game-changing solution to make versatile, good low alcohol beer? LalBrew LoNa™ is an innovative Saccharomyces cerevisiae hybrid […]
May 2, 2023
BlogThe Art of Bacteria Production in St. SimonBy using our WildBrew™ bacteria, brewers can be confident in the flavors that will be produced, as well as whether a particular strain is sensitive to hops, all while reducing the risk of contamination. Additionally, they can determine the optimal temperature required to achieve the desired level of acidity. Although this may sound straightforward, it […]
Apr 26, 2023