Lallemand Brewing Quarterly Newsletter – issue 8

Welcome to this 8th edition of the We Brew With You™ newsletter. At Lallemand Brewing, we strive to select, characterize, and produce yeast and bacteria that can be used by brewers to expand their range of “tools”, enhancing their ability to express originality, diversity and creativity in beverage production. This edition focuses on some aromatic compounds produced during fermentation and how the brewer can influence these compounds through control of the brewing process.

We believe it is vital for brewers to exceed expectations in the areas of quality, consistency, and value if they are to successfully participate in the premium segment. As a trusted partner, within the frame” We Brew With You™”, through our products and technical expertise, we aim to share our passion for innovation and to give you access to the science and the expertise required to achieve these objectives.There is no doubt that both flavor and aroma in beer are heavily influenced by the selection of malt and hops used in brewing, but no one can ignore the huge influence of fermentation management where yeast and bacteria play key roles.

Editorial by Didier Theodore,

New Business Development and New Product Manager at Lallemand Brewing

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