Homebrew Con is a very unique once-a-year event organized over the summer by the AHA (American Homebrewers Association) that brings together the most dedicated and passionate home brewers, cider and mead makers from North America and beyond (this year in Providence, RI, USA).
Lallemand Brewing was present and serving beer and cider made with the Lallemand Brewing Premium Yeasts including a soon ready-to-launch bioengineered yeast from Mascoma aimed at sour beermaking. This particular yeast called Sourvisiae produces alcohol and acid simultaneously; saving precious time for the brewers. The beers were made by our regional sales manager Brian Perkey, himself a brewmaster and cidermaker.
Tasting is the ultimate way to understand the impact yeast can have on a brew and much tasting there was… Club night consists of 50 or so very colorful homebrew clubs serving their beers and entertaining the crowd with their very imaginative pouring stations. They show creativity and are not afraid to experiment (think Lobster Gose, yum!); often the amateurs become professional in order to pursue their passion full time; capturing their interest for our yeasts early is key.
Each delegate was given a can of beer made with our Lallemand Brewing Premium Yeast New England and brewed by Heavy Seas Brewing Company (Baltimore, MD, USA); a very refreshing and fruity New England IPA called Wicked Smooth. The can had the Lallemand logo on it for all to see and think of us as a the first place to go when looking for the best quality yeast and support.
The Siebel Institute of Technology (part of Lallemand Brewing) was also present at the booth and promoting their education portfolio as well as the highly anticipated specialized lectures that can be purchased individually; they are accessible and affordable to homebrewers who wants to take their brewing skills to the next level.