セティ株式会社健康科学部食品原料課醸造原料ユニット

07/12/2023

[Re]watch Dr. Matthew Farber from the University of the Sciences in Philly and Molly Browning from Lallemand Brewing as they discuss 5 things we have learned...

19/11/2023

04/09/2023

28/06/2023

Special webinar on LalBrew LoNa™ tomorrow!
Join our technical team, Molly Browning and Eric Abbott, for this 1-hour session. They will discuss different ways to produce NABLABs, explain what is different about LoNa™, and how it can help you brew NABLAB that tastes good.
👉 https://www.crowdcast.io/c/a-game-changing-solution-for-nablab-beers

23/06/2023

The flavor control module is out and the voice behind the scenes is our very own Caroline Parnin, Technical Marketing and Communication Manager. Listen to Caroline as she takes you through a new sensory training experience. If you’d like to learn more, follow this link.
👉 https://lallemandbrewing.com/modules/yeast-flavor-control/story.html

13/06/2023

Did you know? The first beers ever brewed were sour beers, as natural yeast and bacteria present in the environment produced spontaneous fermentations.
These yeast and bacteria included many of the same species we find in modern sour fermentations such as Saccharomyces and Brettanomyces yeasts, and Lactobacillus and Pediococcus bacteria. In comparison, non-sour beers are a relatively recent invention following from the popular use of hops.

07/06/2023

This webinar will discuss basic nutrition requirements to guarantee a healthy fermentation and ensure fermentation success.

05/06/2023

31/05/2023

Esters, phenols, H2S, or diacetyl are standard terms in the brewing industry, but how do we recognize them?
Test yourself in 10' with our eLearning: http://ow.ly/G1lT50OAsKm

27/05/2023

Sour 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 bee...