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NEWS Ingredients
Lallemand Brewing looks at 2020 in review
As a global team, Lallemand Brewing worked hard to support its customers through the pandemic with a multitude of educational webinars as well as regional initiatives to offer direct and meaningful financial support.
This work did not slow during the year, as the company felt that product launches would provide the sense of normality everyone was hoping to feel. In 2020 Lallemand Brewing added three innovative brewing products as well as several new educational offerings to its portfolio.
After years of research, development, and collaboration with the University of the Sciences (Philadelphia, USA), Lallemand Brewing introduced its first Non-Saccharomyces yeast in dry form under the WildBrew™ product range: WildBrew™ Philly Sour. Isolated from nature, this yeast is able to produce both lactic acid and ethanol during primary fermentation.
Expanding the “We Brew With You™” concept even further, LalBrew® Verdant IPA yeast is the result of a collaboration between Lallemand Brewing and Verdant Brewing Co, a craft brewery focusing on IPAs and modern hop-forward styles. LalBrew® Verdant IPA was selected for its performance and unique sensory characteristics when used to create hoppy styles. The availability of this yeast in a dry and stable form gives brewers great opportunities to create diversity in their IPAs. In addition to characterising its yeast
portfolio, Lallemand Brewing has been working on characterisation with regard to the specific enzymatic activities associated with hop flavour development. In early November, Lallemand Brewing released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity. ABV Aromazyme is a unique enzyme which hydrolyzes glycosidic bonds, liberating monoterpene alcohol compounds thus increasing the complexity of the aroma and flavour profile in beer. The application of ABV Aromazyme during fermentation, together with specific brewing yeast from Lallemand Brewing, provides brewers with the opportunity to improve their hop utilisation. ABV Aromazyme is a product of AB Vickers, the leading global producer and supplier of process aids. Siebel Institute of Technology has also been very busy in 2020. With a move to a brand-new campus location, new online learning platform and several new course and lecture offerings, Siebel has worked to provide more options giving students more control over their educational journey. The WBA Specialized Lectures cover a multitude of specific topics on all processes of beer production. These advanced knowledge level lectures can be taken individually, making them perfect for those looking to increase their knowledge in a particular area, or business owners wanting to spread education throughout their workforce. Siebel also launched two new intermediate knowledge level course offerings within its World Brewing Academy. Both
Muntons generating energy locally
Working in conjunction with AMP Clean Energy, Muntons, the malt and malted ingredient manufacturer, has signed an agreement to install a new Energy Centre at its site in Stowmarket.
The new energy centre will be located in the North-West corner of the site and will include a Biomass boiler, a gas-powered Combined Heat and Power generator and two, back-up, gas-powered boilers. This new facility will provide virtually all of their site’s future steam, heat and electricity requirements, whilst also significantly reducing its carbon footprint.
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Mark Tyldesley, Muntons Group Managing Director, commented: “We have recently installed a Biomass heat and energy plant at our maltings in Bridlington in Yorkshire (pictured), and have already seen significant benefits, including a dramatic reduction in our carbon footprint.
“So much so, that with our new plant at Stowmarket this will bring us in line with our science-based target of reducing greenhouse gas emissions by 45%, based on 2010 levels by 2025. We are delighted to be able to celebrate another major milestone in the history of the site
courses are offered on the new online learning platform, which allows students to begin courses at their convenience while maintaining access to dedicated educators and industry experts as they learn. Both courses offer quick, yet indepth instruction on the most important topics in brewing, giving students a rapid route to success. The WBA Fundamentals of Brewing Technology is a web-based course that covers the essential topics of beer production. The concept for the course was born from an increasing demand for shorter, intermediate-level offerings available to students with limited time and finances. The WBA Curso Corto en Elaboración de Cerveza is a new Spanish course offering which also covers the fundamentals of Brewing Technology. The course was created with the intent of supporting the Spanish speaking brewing community by making affordable education more accessible. Both courses have dedicated tutors available to assist and support students throughout their studies. Siebel will continue to move all existing courses to the new and improved online learning platform throughout the end of the year and beyond. In continuation of Siebel’s enduring pursuit of brewing excellence, this past year also saw the launch and growth of the Siebel/WBA Alumni Association, created with the goal of supporting former students with resources for continued education, connection with other alumni, and job opportunities.
For further information: www.lallemandbrewing.com.
at Stowmarket and look forward to a bright future of sustainable energy supply of which we can all be proud.” Work on the new facility will begin shortly and it is anticipated that the new Biomass plant will begin generating heat and electricity for Muntons from early spring next year.
For further information: www.muntons.com
BREWING & BEVERAGE INDUSTRIES BUSINESS • Autumn/Winter 2020/21
