What’s new

Mar 30, 2021 - The harvest is underway and almost finishing in Australia, and our Australian colleagues have launched since January The Yeast Bucket Challenge for their customers. We all know that a successful fermentation starts with a proper yeast rehydration and the Australian…
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Mar 3, 2021 - The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that Emily Brigthon and Lenka Davis, stage 1 and 2 Master of Wine Students respectively, are both winners of the 2021 Lallemand annual bursary for students…
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Dec 3, 2020 - For our second brewing yeast launch of 2020, we are pleased to announce that we have collaborated with Verdant Brewing Co. (Falmouth, UK – verdantbrewing.co), a craft brewery focusing on IPAs and modern hop-forward styles. We dried a unique strain…
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Dec 3, 2020 - Welcome to the 4th edition of this newsletter. We hope it finds you well and ready for the last stretch of the year and all the opportunities and challenges coming our way. While the business of beermaking is in full…
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Nov 25, 2020 - We are proud to announce that Dr. Antonio Morata and Iris Loira, 2 researchers from the Universidad Politecnica de Madrid, with whom Lallemand Oenology has been collaborating for many years, were granted the Special Mention Prize in the Oenology Category…
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Oct 2, 2020 - Mirabel, September 9 2020 – Lallemand Health Solutions is pleased to announce its partnership with Prader-Willi syndrome association (PWS) USA and “Running for Research,” a charitable initiative to raise funds for PWS research at the University of Florida. The next…
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Oct 2, 2020 - WildBrewTM Philly Sour is the first non-Saccharomyces species introduced by Lallemand Brewing and is the result of a collaboration with the University of the Sciences in Philadelphia, PA. This yeast, a new species of Lachancea, was isolated from a tree growing in a graveyard of West…
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