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BlogA deep dive into yeast nutrition with Graeme Walker, Professor of ZymologyAn 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 in 1970, I was employed as a research technician with the Distillers Company Ltd (Yeast […]
May 17, 2021
WebinarA Fireside Chat about Sourvisiae® Save the date: Friday 14th of May 8 AM Los Angeles (PST) / 10 AM New York City (EST) Join Chaz Rice, senior scientist from Mascoma, and Molly Browning, Lallemand’s East Coast Technical Sales Rep, as we talk about all things Sourvisiae®, what it is, how to use it, and how it is expanding the […]
May 6, 2021
BlogDriving Quality and Innovation in the Homebrew CommunityWe 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 easily accessible to everyone. Our Retailer Map, which showcases each business that carries our homebrew […]
Apr 29, 2021
WebinarAustin IPA Brew Kit LaunchLallemand and Olbrygging are pleased to announce the launch of the Austin IPA collaborative brew kit. This innovative recipe was designed in collaboration with Lallemand employees Eric Dixon and Molly Bowring and uses an innovative co-fermentation technique. To mark the launch Lallemand and Olbrygging will be hosting a webinar. Program: A 30 minutes discussion of […]
Apr 15, 2021
BlogSouring with Bacteria: The Choice is YoursBrewers 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 beer. This technique is generally called Bacteria Fermenter Souring and, as the name implies, the […]
Apr 14, 2021
NewsletterLallemand Brewing Quarterly Newsletter – issue 6Welcome 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 it so much easier to produce sour styles. The wide-ranging characteristics of these beers have […]
Mar 26, 2021
WebinarYeastLife O Product Launch[Re]watch our webinar to learn about Lallemand Brewing’s newly launched yeast nutrient – AB Vickers Yeastlife O™. The webinar will feature a roundtable discussion on usage and results from recent fermentations with Avi Shayevitz from Lallemand Brewing R&D Lab, Mike Morris from Crank Arm Brewing in NC, USA, and Alexandre Bessette from Oshlag Brewery in […]
Mar 17, 2021
BlogIntroducing our new nutrient for sugar-based beverage: YeastLife O™An insurance for well-balanced yeast nutrition for reliable and clean fermentation AB Vickers YeastLife O™ is the result of an intensive Research & Development work on the brewing process with attention to the yeast nutritional aspect of sugar–based fermented beverages including hard seltzer, cider, mead, and high gravity beer. On top of solving nutritional requirements to avoid sluggish and stuck fermentation, YeastLife O™ has been formulated to avoid off-flavor and improve mouthfeel. With a 100 % organic […]
Mar 16, 2021
Technical PaperFree download: “Feeding yeast for brewing success”Yeast are fundamental to the brewing process. It is thought that 950 compounds are involved in giving the beer its aroma and flavor — and 400 of them are produced by yeast. Aroma is just one example of the complexity and nuance yeast contribute. Yet, the brewing process itself is not ideal for their growth […]
Mar 2, 2021
BlogDeep dive into yeast nutritionThe aim of this webinar is to provide brewers with a description of the current scientific understanding of yeast nutrition for good alcoholic fermentation management. Indeed, to assure a complete and regular fermentation, it is necessary to provide to the yeast a reasonable balance of nutritional, physical, and chemical environment that will allow the yeast […]
Feb 16, 2021