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Multifaceted approach from Lallemand
Many brewers will know Lallemand as the company behind stalwart brewing yeasts such as Nottingham®, Windsor® and London®.
What they may not know is the amount of work that goes on behind the scenes to develop and market new yeasts to the brewing industry
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Lallemand is a global leader in the field of biotechnology, operating not only in the world of brewing, but also in wine making, distilling, human and animal probiotics, plant care and baking The vast knowledge amassed by Lallemand is a product of the R&D done by the brilliant and creative scientists that we employ, as well as collaborative work conducted with universities and private biotechnology companies around the world
When bringing new products to the market we can draw on the combined experience of the many specialists present within our team, to create genuinely innovative solutions for brewers
Recent innovations by Lallemand Brewing included WildBrew Philly Sour™- a lactic acid producing yeast which negates the need for kettle souring, LalBrew Farmhouse™- an STA negative saison strain, and LalBrew NovaLager™ - a temperature tolerant lager yeast, allowing brewers to save both time and money
Our approach to a new strain launch is multifaceted Unlike some yeast producers, we do not just reproduce the strains of others freely available on the open market, but work alone, and collaborate directly with research partners to produce strains that are genuinely new, interesting and innovative
Further, production is not outsourced but takes place in our own bespoke plants, allowing Lallemand Brewing to control all stages of the production and QC process New strain development is not quick, and the entire process can take between two and three years
When you choose Lallemand you can rest safe in the knowledge that our strains are new, original, and have been thoroughly researched and tested before being launched to the marketmeaning you know exactly what you are going to get Premium, well characterized yeast, in an easy-to-use dried format
