Block Invert sugar
Further to my blog on sugar in October last year I happened to be in London staying in Camden. Walking through the lock system on the canals there I saw this bronze statue of a workman, a tribute to...
Calcium and Magnesium in beer and brewing
All good brewers know the importance of water in the brewing process. An understanding of the basic chemistry and how water influences the process is critical to delivering authentic beers of...
Sulfur is not as scary as it sounds!
Words by Will Keeble When we talk about sulfur and beer, it’s very easy to be drawn into thinking that it’s all stinky, like cabbagey DMS or worse, eggy hydrogen sulfide. But there are some...
Chip off the old block- Use of Invert Block Sugar
The use of invert sugars in brewing has a long history dating back to the time when the tax on beer was on the weight of malt used in the recipe, not on ABV as today. Brewers of the day were able to...
Lager than life- Lallemand’s newest shining star, “Novalager”
Guest blog- Words by Andy Paterson of Lallemand Brewing Lager, everybody knows it. Over the past 150 years lager has risen from humble beginnings in the beer cellars of southern Germany, to become...
Final checks for the Winery before Christmas
Before the Christmas break, there are still a few vital jobs left to do in the winery. If ferments have finished, then stabilising with SO2 is recommended. My preference is the powder form as I can...
The Underestimated Power and Threat of Saccharomyces diastaticus – A wild yeast story
Words by Nik De Padua and Chris Connolly The threat is real! An increasing number of customers have reported exploding beer cans or noticeable off-flavours in their beers. Our micro-team did not...
CapDI – consistent and high-quality water for the beverage industry
Written in collaboration with Víctor Villouta Poblete Beer contains about 90-95% water, and the importance of the liquor to final beer quality shouldn’t be under-estimated. Correct water...
Guest Blog: All about Enzymes- Red wines with Lallemand Oenology
Words by Sigrid Gertsen-Schibbye Enzymes in red winemaking: not just more of everything, but the importance of keeping it stable over time. Anyone who has looked at a glass of fresh grape juice, or...
