Biotransformation with new product Aromazyme

Lallemand Brewing is pleased to announce the launch of our new enzyme Aromazyme by AB Vickers.

Dr. Shellhammer, Nor’Wester Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University, will explore the influence of yeast in the process of biotransformation through two case studies. ABV Aromazyme is our lastest solution for IPAs, a dried enzyme which has been developed to increase the complexity of hop aroma and flavor in beer.
Join us on November 12th for our live webinar with Dr. Shellhammer, Nor’Wester Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University, to extend your understanding of hop compounds and the role played by yeast in biotransformation.

This webinar will discuss:

• The different types of hop biotransformation
• How yeast strains and exogenous enzymes can influence hoppy aroma in beer
• The origins of Aromazyme
• Its potential to develop hop aroma and flavor

Speakers:

• Dr. Tom Shellhammer
• Dr. Tobias Fischborn