Used Product Ad posted 8 months ago in Yeast by Lallemand Brewing
Consumer 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. This strain will produce very low levels of alcohol with reduced worty off-flavors and a clean aroma profile. Join Molly Browning and Eric Abbott, Technical Support Managers for Lallemand Brewing, to learn how to optimize your process to brew NABLAB effortlessly using LoNa™ and address food safety concerns for NABLAB styles. Register today!
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
LalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew CBC-1 can be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew CBC-1 is well suited for sweeter fruit beers or full-bodied, malty ales.
Used Product Ad posted 8 months ago in Yeast by Lallemand Brewing
Are you curious about the art and science of crafting low-alcohol hybrid beers? Join us for an insightful feedback webinar where we'll dive into the world of NABLAB brewing with renowned brewers who were part of the trial for the innovative LoNa™ - Low Alcohol Hybrid Ale yeast. Our guests, Sam Green from Untitled Art and James Conery from Sierra Nevada, will take you on a journey through their firsthand experiences brewing with LoNa™. These industry experts understand the challenges and intricacies of creating NABLAB, and they're excited to share their insights with you. Leading the conversation is Andrew Paterson, Lallemand Brewing's Low Alcohol Toolkit champion and Sales Manager for UK and Scandinavia. Andrew will provide a brief introduction to LoNa™, setting the stage for an engaging and informative discussion with our expert brewers. Sign up today! Brewer's feedback: Brewing NABLAB with LalBrew LoNa™ - crowdcast
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. LalBrew Voss is available in 500g and 11g pack sizes.
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
Biotransformation to enhance hop flavor and aroma Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produce different enzymes during fermentation that can play a role in biotransformation with the release of aromatic compounds. Lallemand Brewing, in addition to the characterization of its yeast portfolio with regards these specific enzymatic activities, just released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity. Developed by AB Vickers R&D department, a subdivision of Lallemand Inc. specialized in brewing process aids, ABV Aromazyme favors hydrolyzation of glycosidic bonds, liberating monoterpene alcohol compounds which will increase the aroma complexity and flavor profile in beer. The application of ABV Aromazyme during fermentation provides brewers with the opportunity to improve their hop utilization in combination with the usage of specific brewing yeast. All...
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
Biotransformation to enhance hop flavor and aroma Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produce different enzymes during fermentation that can play a role in biotransformation with the release of aromatic compounds. Lallemand Brewing, in addition to the characterization of its yeast portfolio with regards these specific enzymatic activities, just released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity. Developed by AB Vickers R&D department, a subdivision of Lallemand Inc. specialized in brewing process aids, ABV Aromazyme favors hydrolyzation of glycosidic bonds, liberating monoterpene alcohol compounds which will increase the aroma complexity and flavor profile in beer. The application of ABV Aromazyme during fermentation provides brewers with the opportunity to improve their hop utilization in combination with the usage of specific brewing yeast. All...
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a Beta-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile. LalBrew Koln is available in 500g and 11g sachets.
New Product Ad posted 8 months ago in Yeast by Lallemand Brewing
LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. The strain was selected from the Lallemand Yeast Culture Collection, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter, Mild and even Ciders. LalBrew London is available in 500g and 11g sachets.
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
LalBrew® Munich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. Munich Classic is available in 500g and 11g sachets.
New Product Ad posted 8 months ago in Beverage Ingredients by Lallemand Brewing
LalBrew® new england is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew® new england will produce tropical and fruity esters, notably stone fruits like peach. LalBrew New England is available in 500g and 11g sachets.