Podcasts about lallemand

Cela fait 30 ans que Stéphane Lallemand aka Lefto Early Bird met son bon goût ultime et sa curiosité sans borne au service de nos oreilles et de notre temps libre. 30 années faites de rencontres enrichissantes et de réinventions nécessaires, mais aussi de remises en question. Celle qu'aura provoqué en lui le premier album solo du rappeur et producteur J Dilla, Welcome 2 Detroit, est le point d'un départ rêvé d'un épisode qui célèbre autant la carrière d'un génie parti trop tôt que celle d'un « passeur » qui a encore de beaux jours devant lui.Bonne écoute les goûteurs.Animation : Jeff Lemaire & Alex TabankiaChroniques : Nico PratVisuels : Hank DesignHabillage : Nico GrombeerMix et Montage : Tommy DesmedtGoûte Mes Disques : facebook  / twitter / instagramHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

This week on the Hop Forward Podcast, we're joined by journalist and Beer Writer of the Year 2023, David Jesudason.  We discuss diversity, equity and inclusion (DEI) within hospitality and the brewing sector, exploring themes of code-switching, how we should strive to make meaningful changes to our businesses rather than just raise awareness about DEI, and talk about David's journalism and writing, including topic that he's reported on extensively: BrewDog.And, of course, we chat about our mutual love of The Simpsons.Nick is also joined by Alix Blease, Technical Sales Representative for Lallemand, where we explore their latest innovation, ISY Enhance™ - a 'magic brown power' and great addition to a brewery's ingredients and processing aids to create better beers with a fuller mouthfeel.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Lallemand Brewing (https://www.lallemandbrewing.com/en/united-kingdom)AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. Applications include, but are not limited to reducing harsh hop flavours and balancing flavours in hoppy styles, increasing body and complexity in low alcohol, non-alcoholic beer styles, and other light beer styles and increasing mouthfeel and drinkability in any beer styleCharles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

Yeast is arguably the most important ingredient in beer, and it's usually the least recognized, so we brought in the experts to chat about it. Richard and Nate, Co-Founders of Ontario's premier yeast establishment, Escarpment Labs, joined Cee and Nate to get hyper nerdy about yeast and what it exactly is, how yeast is created and how it interacts with the other ingredients in beer, how they came up with their Pink Boots yeast strain, how yeast helps retain haze, how they create a bank of yeast, how non-alcoholic yeast works, their merger with Le Labo in Quebec and the differentiation between the two companies, how they work with Lallemand yeast, why Canadian breweries should use Canadian yeast, how to make Vegemite with yeast, and why breweries should buy professional yeast for their beers. They got into some great beers using their products - Fairweather x BAOS Podcast Purish Kiwi Common,  Royal City x Escarpment Labs Luminance Double IPA, Royal City Mark It Zero Non-Alcoholic IPA, and Great Lakes Electric Spritz Hard Seltzer. This was fascinating - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

durée : 00:06:47 - Nicolas Lallemand, co-président des Jeunes Agriculteurs des Vosges - Dans les derniers instants qui précèdent l'ouverture du salon de l'agriculture à Paris, le Parlement a adopté définitivement la loi d'orientation agricole. Un texte dénoncé par la gauche, mais défendu par les Jeunes Agriculteurs, dont le co-président dans les Vosges est invité d'ici Matin.

Buzzwords like "biotransformation" and "thiolized" are thrown around a lot in modern hop forward brewing techniques and products, but what is actually happening during fermentation that makes these aromatic compounds shine? The goal is to get the most terpenes and thiols possible out of your hops, and by learning about the complex mechanisms responsible we can harness the power of yeast to maximize your beers potential.Kyle Somers (he/him) is the Technical Sales Manager for California and the Western US for the Lallemand Brewing division, and the current President of the Northern California district of the Master Brewers Association. He holds an International Brewing Diploma from Siebel Institute of Technology in Chicago and Doemens Academy in Munich, and has ten years of hands-on production brewing experience prior to joining the Lallemand team in 2019, including stints with Firestone Walker, Lagunitas, and Hen House Brewing. He currently lives in Santa Rosa with his wife Kristin and his dog Simcoe. His favorite beer styles are hop forward modern lagers, and when he isn't hanging around a brewery you can find him backpacking through the Sierras.Stay up to date with CBP:http://update.craftbeerprofessionals.org/Join us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now:https://tickets.beertrail.com/e/cbp-connects-charlotte

Dans cet épisode, on t'emmène à la rencontre de Clément Lallemand, un passionné d'aventure et de moto qui, à 29 ans, incarne l'esprit d'exploration et de dépassement de soi. Originaire de Paris et nourri par des voyages familiaux à travers l'Asie, Clément partage son parcours unique, où curiosité et soif de liberté se mélangent pour créer des récits inspirants.De ses premières virées au Vietnam à son incroyable périple en moto à travers les vastes étendues de l'Australie, Clément te plonge dans un univers rempli de défis, de découvertes et de moments intenses. Traverser des rivières avec des crocodiles, affronter des paysages hostiles ou dormir à la belle étoile dans l'arrière-pays australien : chaque expérience est une leçon de résilience et une façon de se reconnecter à la nature.Mais au-delà des paysages grandioses et des épreuves physiques, Clément te raconte comment la moto est bien plus qu'un simple moyen de transport pour lui. C'est un outil de développement personnel, une manière de se retrouver et d'apprendre à savourer chaque instant, chaque rencontre.Alors, si toi aussi, tu rêves d'évasion, de grands espaces et de récits inspirants, embarque avec nous dans ce nouvel épisode de Rider Radio. Mets ton casque, on démarre !

In this episode of The Hop Addition, we're thrilled to welcome Alix Blease and Andrew Paterson from Lallemand to talk all about their exciting new yeast strain, Pomona. Together, we delve into the journey of Pomona’s development, exploring its unique … Episode 105 – Exploring Pomona Yeast with Alix Blease and Andrew Paterson from Lallemand Read More »

Dans cet épisode nous revenons avec Thibault, chargé de mission swimrun à la FFTri, sur une saison 2024 pleine et sur le futur circuit national 2025 qui décernera les titres de champions de France !Vous pouvez aussi retrouver son interview avec Jean Marie Gueye dans Swimrun France :https://swimrunfrance.fr/2024/10/16/bilan-2024-et-avenir-du-swimrun-au-sein-de-la-fftri/Et voici le lien vers le site de la FFTri :https://www.fftri.com/competitions/competitions-nationales/championnat-de-france-swimrun/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Featuring: Lallemand and AB Biotek. It's the American Distilling Institute's 2024 Craft Spirits Conference this week in Baltimore and we're celebrating distilling here on The BrewDeck Podcast! We're joined by our resident distilling experts, Geoff Fischer and Chris Lovett, to dive into yeast options for distilling, the difference between yeast strains, and how they can be used for different types of spirits. They call upon leaders in the industry - Mitch Codd from Lallemand (1:40) and Kevin Kawa from AB Biotek (32:00) - to discuss the use of enzymes in fermentation and the ability to create unique flavors through fermentation. Join us as we delve into the exciting innovations in the distilling industry, on this whiskey-swirling special episode!

Yeast so often plays third fiddle in the conversation about beer, and how it's made. It never quite shares the limelight with hops, the most glamorous beer ingredient, and to some extent malt. And yet, it's one of the most fascinating elements within beer's makeup. In this episode we chat to Alix Blease of Lallemand, and dig into the importance of yeast in brewing.There's a saying some brewers like to peddle, not to mention Alix herself in this episode: “brewers make wort, yeast makes beer.” It's a statement I've never been inclined to agree with, because—as we learn in this episode—there are so many factors that can implement the fermentation process, and it is brewers, or cellar managers as they're typically referred to in a brewery, who control these various processes. Simple adjustments such as temperature, the size and shape of a particular fermentation vessel, and indeed the strain of yeast (or yeasts) itself will have wildly different influences on a particular beer's fermentation. Through the careful stewardship of their yeast, brewers can influence a variety of flavours and other characteristics that contribute hugely to the finished beer in your glass.Maybe, then, I can agree in part that the yeast does make the beer, but it wouldn't be able to do so without those who steward it. Perhaps, in terms of fermentation, it's more useful to describe brewers as shepherds, or perhaps yeast wranglers, who give these little critters the best possible chance to make a beer you and I will enjoy. In this episode, we learn why all of this is so important, and talk about some interesting developments in the future of yeast science, and how this will influence modern beer production.We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

Ready or not, back-to-school season is upon us. To help navigate this transition, we turned to experts for advice: Dr. Kristy Perkowski, a pediatrician, and Holly Lallemand, a seasoned elementary school teacher. Dr. Perkowski and Lallemand offer a blend of medical and educational perspectives. Together, they provide valuable insights on preparing children for the new school year, focusing on their physical, mental, and emotional well-being. Whether your child has already started school or is gearing up to return, their tips can help set the stage for a successful year ahead. About the guests: Dr Kristy Perkowski, DO, is a pediatrician with the Dr. Harry E Davis Pediatric Center in Portland, Maine. It is her goal to be an approachable, empathetic pediatrician who uses current recommendations and science to care for the children in the community. She started at the pediatrics center in 2015 after receiving her American Board of Pediatrics certification in 2013. Holly Lallemand is a long- time educator who was born, raised and now raises her own family in Southern Maine. She has been teaching second grade for 24 years and has been part of many transitions to the beginning of the school year both as a mother and a teacher. Holly enjoys teaching all content areas, but specifically enjoys teaching mindfulness to young learners. To be witness to the honest conversations young students have with one another is what fuels her commitment and desire to classroom teaching. Holly graduated with a degree in Elementary Education, has a Masters in Special Education, a Graduate Certificate in Literacy instruction and a certificate in Social Emotional Learning. Learn more about your ad choices. Visit megaphone.fm/adchoices

The 2024 IFT FIRST Annual Event and Expo, held from July 14-17 at Chicago's McCormick Place, attracted over 17,000 food science professionals. With the theme 'Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?', the event showcased groundbreaking advancements in the industry. Listen to our latest FoodBev.com podcast, where we talk to industry professionals on the latest trends at this year's IFT FIRST. Discover what the leading manufacturers, ingredient suppliers and foodtech startups were showcasing. A special thanks to Blommer Chocolate, Givaudan, The Every Company, ICL, TurtleTree, Caldic, Lallemand, Chinova Bioworks and Emsland for the opportunity to engage in insightful discussions.

Marc Lallemand es un terapeuta especialista en memoria celular. Conversamos sobre el registro de información que tenemos en el cuerpo. Una interesantísima conversación que nos deja más preguntas que certezas. T.4 - Ep. 77 Si te gusta Citas Podcast, te invitamos a ser parte de Citas de Radio en www.citasderadio.com.ar/se_parte.php y recibir todas nuestras notas en tu whatsapp. ¡Gracias por tu apoyo!

Rejoignez-nous dans un nouvel épisode captivant où nous accueillons Thibault Lallemand, chargé de mission Swimrun à la Fédération Française de Triathlon (FFTri) depuis quatre ans. Ensemble, nous explorons l'évolution significative du swimrun en France, analysant les développements récents tant en termes d'organisation que de performances. Thibault partage les succès et les défis rencontrés par son mandat, notamment l'explosion de la discipline qui a marqué les dernières années. Nous discutons également des obstacles surmontés et des stratégies qui ont mené à ces réussites. Ensuite, nous plongeons dans les perspectives futures du swimrun, notamment sa reconnaissance par World Triathlon et les discussions en cours pour une possible collaboration entre ÖTILLÖ et World Triathlon dans l'organisation d'un championnat du monde ITU. Un épisode essentiel pour comprendre les enjeux actuels et futurs du swimrun en France et à l'international. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Möchtest du fitte Kühe zum Abkalben haben? Dann aufgepasst: Nicolaas Vreeburg, ist Mitbegründer des Kuhsignale-Buchs und Fachberater bei Lallemand. In dieser Folge dreht sich alles um den Pansenkomfort. Nicolaas teilt praxisnahe Tipps und wertvolle Erkenntnisse darüber, wie eine hohe Futteraufnahme, konsistente Fütterung und die richtige Tierbetreuung rund um die Abkalbung den Unterschied machen können. Hohe Futteraufnahme ist der Schlüssel Ein zentraler Aspekt des Pansenkomforts ist die Futteraufnahme, besonders in der Trockenstehzeit und der Transitphase. Wenn deine Kühe in dieser Zeit nicht genug fressen, kann das zu Energiemangel und anderen gesundheitlichen Problemen führen. Hier sind einige Punkte, die du beachten solltest: Genügend Futter bereitstellen: Stelle sicher, dass immer ausreichend Futter zur Verfügung steht. Achte darauf, dass die Fressplätze ausreichend breit sind und keine Überbelegung herrscht. Wasserversorgung: Eine ausreichende Wasserversorgung ist unerlässlich, da die Futteraufnahme stark mit der Wasseraufnahme korreliert. Eine tägliche Fütterung kann die Futteraufnahme deutlich verbessern. Auch wenn das auf kleinen Betrieben manchmal herausfordernd ist, lohnt es sich, kreative Lösungen zu finden, um die Kühe täglich frisch zu füttern. Die besten Silagen sollten an die Trockensteher verfüttert werden, nicht an die Milchkühe. Jeder Kilo Grundfutter, den eine trockene Kuh mehr aufnimmt, kann ein Problem nach dem Abkalben verhindern. Konsistente Fütterung Konsistenz in der Fütterung ist ebenso wichtig. Es geht darum, die Pansenbakterien optimal zu versorgen und die Ration so zu gestalten, dass sie immer gleich ist. Dies umfasst: Gleiche Fütterungszeiten und Mischungen: Füttere die Kühe immer zur gleichen Zeit und achte darauf, dass die Ration in allen Phasen der Trockenstehzeit gleich bleibt. Teilchengröße: Achte darauf, dass die Futterpartikel (auch Stroh) die richtige Länge haben (20-30 mm). Dies hilft durch die größere Angriffsfläche den Pansenbakterien bei der Verdauung und reduziert Selektion. Die Kühe müssen sich schon vor dem Abkalben an die Ration gewöhnen, die sie nach dem Abkalben bekommen werden. Pansenkomfort rund um die Abkalbung Der dritte entscheidende Punkt ist der Pansenkomfort während und nach der Abkalbung. An diesem Tag frisst die Kuh weniger, was zu einem Abfall des pH-Werts im Pansen führt. Hier sind einige Maßnahmen, die du ergreifen kannst, um Probleme zu vermeiden: Frühe Futteraufnahme nach der Abkalbung: Bringe das Futter direkt zur Kuh und zum Kalb. Eine sogenannte Cuddle-Box kann dabei helfen. Das Kalb wird direkt nach der Geburt in eine kleine Box gelegt, und die Kuh folgt ihrem Kalb, wodurch sie animiert wird, sofort zu fressen. Schmackhaftes Futter und Wasser anbieten: Sorge dafür, dass das Futter und Wasser frisch und ansprechend ist. Das hilft, die Futteraufnahme schnell wieder zu steigern. Eine hohe Futteraufnahme vor der Abkalbung führt zu einer hohen Futteraufnahme danach. Das reduziert die Gefahr von Krankheiten wie Gebärmutterentzündungen und Ketose, die oft durch unzureichende Futteraufnahme verursacht werden. Fazit Pansenkomfort ist ein entscheidender Faktor für gesunde und produktive Kühe. Achte auf eine hohe Futteraufnahme, konsistente Fütterung und unterstütze deine Kühe rund um die Abkalbung. Diese Maßnahmen helfen dir, deine Kühe fit zum Abkalben zu bringen und Probleme in der Laktation zu vermeiden. Für mehr Details und weiterführende Informationen starte weiter oben die Podcast-Folge. Viel Spaß mit Deinen Kühen und genieße das Leben Dein Christian Völkner

Kyle & Jason have new friends Matt Pfarr and Chase Austvold from Lallemand on for Happy Hour, a brand known for its inoculant business in the agriculture industry. They discuss their backgrounds and how they got into the field of agriculture. The conversation also touches on their experiences in college, including their involvement in wrestling and their connection to St. John's University. They also talk about the importance of family dynamics and how it shaped their lives. The episode concludes with a discussion about Lallemand's involvement in the yeast industry and its impact on beer and bread production. Lallemand is a diverse company that operates in various areas, including human health and agriculture. It was founded by Fred Lallemand, who immigrated from Alsace to Montreal in the late 1800s. The company initially focused on yeast production for the baking industry but expanded into other areas such as wine making, probiotics, and biofuels. They have a wide range of products, including inoculants for different crops. The Rise series is a line of biofertilizers that provide nutrient benefits, while the Stop series consists of biofungicides. Lallamand is a diversified company that offers a range of products for various industries, including agriculture, brewing, baking, and biofuels. 

ZESTEN ÄR FRÅN JÄSTEN FÖRRESTEN SÄGER GÄSTEN. David har varit på Agitator och vissa (kanske bara en) av lyssnarna rasar. Därför (?) är David inte med, utan Mathias och Jeroen träffar Agitators destillerichef Oskar Bruno och pratar jäst på längden, bredden och tvären. Varför skördar man inte jäst på destillerierna? Skulle Agitator också köra flytande jäst om inte kostnaden spelade någon roll? Och gillar Oskar synth eller hårdrock? Alla dessa frågor får svar i detta avsnitt! Vad var det i glaset? Mathias körde Ncn'ean i vanlig ordning, Jeroen körde på Mackmyra bruks vintage, en trettonåring (fast det visste inte Jeroen): https://www.whiskybase.com/whiskies/whisky/196450 A yeast feast with the agiterande beast – med Oskar Bruno! Lallemand: https://www.lallemand.com/en/ Massor tekniskt om jäst: Cheung, Annie W. Y., James M. Brosnan, Trevor Phister & Katherine A. Smart, ”Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains”, Journal of the Institute of Brewing 118 (2012), s. 152–162. Reid, Struan J., et al., ”The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners”, Journal of the Institute of Brewing 129, no. 2 (2023), s. 1–17. Russell, Inge, ”Understanding yeast fundamentals”, i K. A. Jacques, T. P. Lyons & D. R Kelsall, red., The alcohol textbook: A reference for the beverage, fuel and industrial alcohol industries, 4 uppl. (Nottingham: Nottingham University Press, 2003), s. 85–120. Russell, Inge & Graham G. Stewart, ”Distilling yeast and fermentation”, i Russell, Stewart & Kellershohn, red., Whisky and other spirits: Technology, production and marketing, 3 uppl. (London: Academic Press, 2022), s. 213–236. Stewart, Graham G., Brewing and distilling yeasts (Cham: Springer, 2017). Stewart, Graham G., Annie E. Hill & Inge Russell, ”125th Anniversary Review: Developments in brewing and distilling yeast strains”, Journal of the Institute of Brewing 119 (2013), s. 202–220. Walker, Graeme M. & Annie E. Hill, ”Saccharomyces cerevisiae in the production of whisk(e)y”, beverages 38, nr. 2 (2016). Walker, J. W., S. Y. Pearson, T. A. Bringhurst & J. M. Brosnan, ”Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance”, i Distilled spirits: Production, technology and innovation, red. James Huthison Bryce, John R. Piggott & George G. Stewart (Nottingham: Nottingham University Press, 2008), s. 127–132. Waymark, Christopher & Annie E. Hill, ”The influence of yeast strain on whisky new make spirit aroma”, fermentation 7, nr. 4 (311), s. 1–11. Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

Mais um programa saindo do forno. Mais ou menos. Com a parceria da Prússia Bier, da Cerveja da Casa, da Hops Company e da Levteck, pegamos um formato que já rolou outra vez e colocamos numa roupagem adequada, e começamos falando de um produto novo da Lallemand, prometendo lagers a temperaturas altas e em velocidade recorde. Vamos … Continue lendo "#227 – Comentários Honestos: NovaLager"

Crowder College baseball coach Travis Lallemand on The Jim Davis Show.

Les fleuves et rivières, joyaux vitaux de notre planète, sont les artères nourricières de la nature, irriguant des écosystèmes divers et fournissant de l'eau douce essentielle à la vie. Face aux défis croissants liés à l'urbanisation rapide, à l'industrialisation et au changement climatique, ces cours d'eau précieux se retrouvent de plus en plus menacés.  Quelles sont les diverses menaces qui pèsent sur ces écosystèmes aquatiques ? Quelles solutions concrètes et innovantes existent pour assurer leur préservation à long terme ?  Avec :- Philippe Koeberlé, membre du collectif SOS Loue et Rivières Comtoises- Joëlle Lallemand, présidente de l'APIEEE - Association de Protection, d'Information et d'Études de l'Eau et de son Environnement dans les Deux-Sèvres- Marc Noyelle, président de l'APCR - Association pour la Protection de la Rivière de Crac'h

Speciale Nanetti, con Giorgia Coppola. Libri: Nasconditi Arsenio, Ronan Badel (trad. P. Gallerani, LO Editions); Piccolo Elliot nella grande città, Mike Curato (trad. L. Bortoluzzi, Il Castoro); Il lupo che aveva la testa tra le stelle, O. Lallemand, E. Thuillier (trad. D. Gamba, Gribaudo); Stefano Benni, Stranalandia (Feltrinelli); Gianni Rodari, Filastrocche per tutto l'anno (Einaudi). Musica: Nino Rota, Darlene Love, Bob Dylan, The Beach Boys, Francesco De Gregori.

Where are the biggest Fintech opportunities at the moment? From transformative technologies like AI to the potential game-changer of tokenisation in capital markets, tune in to our latest episode of In Check with Fintech as we unravel the insights shared by Didier Lallemand, Managing Director at Société Générale Ventures.    On this week's special podcast episode recorded at Web Summit 2023, our CEO, Rogier Rouppe van der Voort has the pleasure of hosting Didier Lallemand.   Throughout the episode, they discuss Société Générale Ventures' role as an investor, the quest for synergy between startups and established corporations, the evolving trends that are reshaping the future of finance, and much more.   Enjoy listening!

We're joined by our friend Greg Koerner, from Lallemand, recorded live at World Dairy Expo to discuss how the 2023 Silage Crop is looking in his territory. 

Jamil knows a lot about yeast, but sometimes he has to bring in an expert. On today's show, Jamil sits down with Avi Shayevitz, from the research and development wing of the Lallemand yeast company. Lallemand has been making high-quality dry yeast for years now - for both brewing and winemaking - and has been a big player in raising the bar on dry brewing yeast quality. Avi and Jamil cover a wide range of yeasty goodness here! Learn more about your ad choices. Visit megaphone.fm/adchoices

Tony Hall of Lallemand Animal Nutrition talks with Connie Kuber of Sealpro Silage Barriers about heat stress, why it matters and ways to help cows stay a little cooler. A deep dive in to practices to manage heat stress in your herd.

On this episode of The Dairy Dive, we're joined by our friend Renato Schmidt from Lallemand. Renato and Scott have a great conversation about Silage Inoculants and the role they play on today's dairy farms. Buckle up, you won't want to miss this one. 

JR Lallemand is an incredibly vibrant human who is on the path to regenerate the land and produce abundance for the world and all of creation to enjoy! He states that "we are in the age of discovery" with regenerative agriculture, in that we are able to tune into what's really going on in our soil. We are in a position to accelerate growth of food forest systems and help heal the land that we have been corrupting for many decades. He uses the teachings of Ernst Götsch, who invented syntropic farming in Brazil several years ago to create growing practices and templates for future farmers like JR to adopt and practice. JR is helping communities all over the world recognize patterns in nature and realize our main function -- to steward the land! Connect with JR: Instagram: @syntropicsolutions Website: https://www.syntropicsolutions.com Connect with Jack: Instagram: @urbanabundancefl Website: urbanabundance.com Urban Abundance is helping South Florida residents transform any yard or lawn into a beautiful, and functional edible landscape. Fruit trees, vegetable gardens, food forests, pollinator plants, you name it! We are helping Florida feed itself by creating local, organic, and abundant food systems. Join the #GrowFoodAtHome movement with us! Let's create abundance together!

Connie Kuber of Connor AgriScience and Sealpro Silage Barriers talks with Dr. Renato Schmidt of Lallemand Animal Nutrition on inoculants. They discuss the Bacteria and enzymes that help farmers make silage, the several options for dairy producers to choose from, and making the right decision on balance of quality, your research and knowledge when going forward. Front end and back end bacteria are covered, along with how the enzymes work during the fermentation period.

This week, we're taking a departure from beer and diving into the world of cider. Nick shares his personal fascination with cider and his quest to learn more about the fermented beverage.  Joining him is Mike Pomranz, the man behind The Cider Hole in Sheffield and Beer & Food writer, who is on a mission to challenge the negative stereotypes associated with cider, whilst making some fantastic ciders from his unit in Shalesmoor.With his knowledge and humour, Mike shares his passion for all fermented beverages and the process of making cider using apples from gardens across the Steel City.Just a heads up, the episode contains some strong language and has some distorted sound levels.  But if you're ready to learn about the world of cider and challenge your perceptions, this is an episode you don't want to miss!Plus, stick around for a quick update on the upcoming SIBA Beer X event and two seminars you're not going to want to miss. Don't miss out!THIS WEEK'S EPISODE OF THE PODCAST IS PROUDLY SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphurous off-flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post-fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production. They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.

This week we're headed to Neosho, Missouri where we're talking to the had baseball coach of Crowder College, Travis Lallemand. Coach Lallemand heads up one of the more formidable teams in all of NJCAA D1, [...]

This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast

We Interview Mitch Codd on yeast's crucial role in distilling, the amazing innovation occurring in the space, and the alcohol school at Lallemand. To Drink Is To Live https://lallemanddistilling.com/ MERCH: the-bourbon-library.creator-spring.com Follow Us on Facebook: @TheBourbonLibrary IG: @thebourbonlibrarypod Twitter: @LibraryBourbon Reach out: thebourbonlibrarypod@gmail.com --- Support this podcast: https://anchor.fm/the-bourbon-library/support

A fascinating discussion of all things yeast and much more besides with Andrew Paterson from Lallemand.

We celebrate episode 150 of the Hop Forward Podcast by travelling to England's Rural Capital of Food to visit Round Corner Brewing.  Situated in the market town of Melton Mowbray, famous for the pork pie, co-founder of the brewery Combie Cryan joins us to answer the question that many brewing businesses may be asking during the current economic crisis: what does it take to run a brewery in 2022?Over a delightful Baltic Porter, we try to answer that question, while also looking back at the brewery's journey thus far to celebrate the successes and consider the challenges that have presented themselves to their business in particular.Additionally, Andrew Paterson from Lallelmand joins the show to talk about their latest hybrid-lager strain, Lalbrew NovaLager yeast.  LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid (non-GMO), selected to produce clean lager-style beers with the optimal fermentation performance of ale yeast.Also, be sure to check out our good friends at Great Beyond Brewing Co in Hoxton, London, who are launching their brewery and taproom this weekend.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

On the Hop Forward Podcast this week, we're joined by Neil Rothwell - co-founder of Liverpool's Top Rope Brewing.  Coming up to their 6th birthday celebrations, we take a look back at their journey and explore Liverpool's beer scene.  We also discuss the many challenges they (and similar breweries) have and are facing as they wrestle their way through these turbulent times.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more details Notes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeastCrisp – malt and malt extractsWeyermann® - speciality malt and malt extractsMurphy & Son – Brewing aidsRankin Brothers & Sons – ClosuresTotally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

This week on the Hop Forward Podcast, we're joined once again by author Pete Brown to discuss his latest book, Clubland: How The Working Men's Club Shaped Britain.  We explore some of the questions surrounding classism, the preconceptions many people have about social clubs and working men's clubs, as well as exploring whether craft brewers should be creating offerings that cater to social clubs and their patrons.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations. Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more details Notes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to): Fermentis – yeast Crisp – malt and malt extracts Weyermann® - speciality malt and malt extracts Murphy & Son – Brewing aids Rankin Brothers & Sons – Closures Totally Natural Solutions – Hop products and non-hop flavourings https://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Dans cet entretien d'actu, le Média reçoit l'activiste écologiste Camille Etienne. Ensemble nous aborderons le sujet des fonds marins, ruinés par une surexploitation aveugle de l'industrie notamment française, et la promotion éclatante du l'ex-préfet de Paris, Didier Lallement, qui prend aujourd'hui même ses fonctions en tant que secrétaire général de la mer. Une nomination que Camille Etienne juge être “la pire nouvelle pour notre lutte contre l'exploitation minière des fonds marins.” Elle nous expliquera pourquoi. ▶ Soutenez Le Média :

What are thiols and where are they found? In this episode, we sit down with Brian Perkey from Lallemand to take a deep dive into which yeasts to use and other expert tips and tricks to get the thiol flavors and aromas you are after. --- Send in a voice message: https://anchor.fm/thebrewdeck/message

 Catch up with Crowder College and learn more about them as Adam Winkler talks to different Crowder personnel each week. Airdate 5.28.2022       Support the show

Crowder Missouri baseball coach Travis Lallemand on The Jim Davis Show.

Helen Faradji réfléchit sur l'engagement politique à deux vitesses dans l'histoire du Festival de Cannes. De 1968 à aujourd'hui, des revendications politiques ont souvent traversé le festival mais ont-elles transformé le festival en lui-même? En entrevue, on reçoit le sociologue Jules Pector-Lallemand et son surprenant essai “Pourboire: une sociologie de la restauration”.

In this episode Fridge, Bob and Sayre sit down with Kyle Somers of Lallemand Brewing to talk about their newest collab the petite saison "What We Will"! This delicious saison was brewed for May day to celebrate workers rights and the belief in the idea of 8 hours for work, 8 hours for rest and 8 hours for what we will. So sit back, crack a can and celebrate with your friends at Henhouse Brewing Company!

At the start of 2020, Gavin Martin - co-owner and head brewer of Sheffield's Neepsend Brew Co - had the challenge of moving his 10BBL to a new site in a matter of weeks, while keeping the business going and beer flowing.Unfortunately, on the day they were mashing in for the first time on their new site, the radio was also announcing that all pubs were to shut at that evening as the United Kingdom entered lockdown, leaving the brewery high and dry without a canning line.In this week's episode, Gavin recalls the move, the lockdown and we explore localism in beer and how consumers may be missing out on some truly fantastic beers due to the 'premier league' nature of craft beer in Britain.THIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWINGLallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education.Lallemand Brewing's premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process.At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour.For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.comADDITIONAL SUPPORT FROM CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.  Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

 Catch up with Crowder College and learn more about them as Adam Winkler talks to different Crowder personnel each week. Airdate 1.22.2022    Support the show (https://www.kneo.org/donate.html)

There have recently been many announcements of milk price increases, however we have also seen fuel increase by 54%, fertiliser increase by a whopping 238% and feed increase by 12.5%. Margins and cash flows are tight, even with the milk prices responding. In this episode Senior Knowledge Exchange Manager Steve West talks to Roy Eastlake, retired nutritional consultant who formerly worked with Lallemand, to find out how farmers can help improve their feed efficiency by focussing on the 4 S's: silage, soil, slurry and sheds. Resources discussed in this podcast: Feed and forage calculator Forage cost calculator Marginal litres webinar with John Roache AHDB Dairy webinar recordings Shape the future of farming Levy payers are at the heart of everything we do, so it's only right that we give you a greater voice in how we spend your levy. Find out how your levy is invested and how it makes a difference to your business and the industry.  In April 2022, you'll get to have your say on the challenges you want AHDB to focus on and the services we will deliver for you in the future. It's your chance to influence how your levy is spent on the things that matter to you most. Register before 31 March 2022 to have your say Feedback We'd love to know what you think of our podcasts. If you'd like to give your feedback, please complete our short questionnaire, which will help us to improve the podcast on an ongoing basis, or email: foodandfarming@ahdb.org.uk.    This episode was produced and edited by Kate Smith, Marcomms Executive (Dairy).

Continuing with our Wild Ales & Fermentations segment, we wrap up with the final episode of the segment with part 3, where I chat with two US based guests, both with big accolades in the realm of beer science and that is none other than Lallemand East Coast Technical Manager Molly Browning and Dr Matthew. J Farber of University of Sciences in Philadelphia to discuss all things Spontaneous Fermentations in relation to Sour Beers.We cover some interesting ground including the sour beer boom both in the US, Australia and other countries, the different types of sour beers in the market, the unique back story of the Lallemand Philly sour yeast that was isolated in Dr Matthew J Farbers lab in Philadelphia, the different bacteria's that contribute to sour beers, as well as the various approaches professional brewers are taking towards brewing sour beers in modern times. It's a great chat with Molly and Matt, who both enjoy a beer during our discussion to share with the audience their wealth of knowledge and insights in relation to sour beers and spontaneous fermentations. EPISODE LINKS:https://www.lallemandbrewing.comUniversity of Sciences, Philadelphia More info on Philly SourVisit us at www.buildmeabrewery.com.au for more exclusive Brewery Building Content.Also like and follow us on FacebookBuild Me A Brewery Facebook PageBuild Me A  Brewery Discussion GroupAnd Subscribe to our YouTube ChannelBMAB YouTube ChannelEpisode Supporting Sponsor:https://dmebrewing.com/

REPLAY! We've been a bit delayed this summer due to travel (remember that?) and renovations (along with everyone else in the country)! We'll be back next week with brand new episodes - but in the meanwhile, enjoy our a replay on our discussion on Saison Stalls and Denny's interview with Brian Perkey of Lallemand about his long history and what's changing in the world of brewing! Episode Links: BYO Boot Camp with Denny & Drew https://byo.com/bootcamps-2/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:02:33 Announcements & Feedback 00:03:58 Saison Stall 00:44:25 Brian Perkey This episode is brought to you by: American Homebrewers Association Brewing America Country Malt Group Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

REPLAY! (For HomebrewCon Time!) We've survived the PGPDF and are back and catching back up! We've got a whole slew of feedback, news stories, brew sessions, hop science, micro-resolutions (aka things we think we can do), a listener's brewing experience and... the juicy story of why you can buy Columbus, Tomahawk or Zeus in the hop freezer - sit back for a lesson in farm spying! Show note - ~34 minutes, Denny says "gypsum, chloride". He meant "gypsum, calcium chloride" Episode Links: BYO Boot Camp with Denny, Drew & Marshall - http://byobootcamp.com/ (use code byobootcampexperimentalbrewing Flagship February - https://flagshipfebruary.com/ Widmer Shuts Down the Pub - https://www.beervanablog.com/beervana/2019/1/22/widmer-shutters-its-pub Medical Marijuana Not Impacting Booze Sales - https://www.forbes.com/sites/taranurin/2019/01/10/despite-conflicting-ev... WildBrew Sour Pitch by Lallemand - http://www.lallemandbrewing.com/en/canada/product-details/wildbrew-sour-... Schellhammer's Dry Hop Science - https://patspints.com/2019/01/16/the-surprising-science-of-dry-hopping-l... Yakima Chief Hops (Hop & Brew School and Steve Carpenter) -https://www.yakimachief.com/ Word by Word - Kory Stamper - https://amzn.to/2Ibq2jn Harmless Drudgery - Kory Stamper's Blog - https://korystamper.wordpress.com/ Wings of Rescue - https://wingsofrescue.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:11 Announcements & Feedback 00:15:20 The Pub 00:30:41 The Brewery 00:40:21 The Lab - Hop Science and the Story of CTZ 00:56:53 The Lounge - Micro-Resolutions and Brewing Experiences 01:08:15 Q&A 01:19:17 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association Brewing America Country Malt Group Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

We're not done with Hop & Brew School just yet because as Denny headed home from Yakima, he stopped in the beer rich river city of Hood River. While there he sat down with Brian Perkey of Lallemand to talk about his long history in the brewing world - how he almost didn't get his first brewing job and what he's done across the world of craft beer. And of course, we cover the beer news, feedback, questions and craft malt! Episode Links: Golden Prarie Relaunch - https://www.chicagotribune.com/dining/drink/ct-food-golden-prairie-brewi... Drought resistant grain in Australia - https://www.abc.net.au/news/2019-09-06/sydney-researchers-fashion-drough... Mary Berry Stout - https://thetakeout.com/mary-berry-beer-armistice-cease-desist-trademark-1838216871 Allagash Becomes a B Corp - https://www.allagash.com/blog/allagash-is-now-a-b-corp/ Josh Weikert Aim Low - http://www.beer-simple.com/brewing/2019/9/16/aim-low-a-defense-of-everyd... Craft Maltster Guild "Seal" - https://craftmalting.com/craft-malt-certified-seal/ First Craft Maltster 1st Malt Excellence Awards - https://limagraincerealseeds.com/craft-maltsters-guild-presents-first-ev... Lallemand GMO "Sour" Yeast - https://www.lallemandbrewing.com/en/united-states/product-details/sourvi... Lallemand - https://www.lallemand.com American Epic Sessions - https://www.pbs.org/show/american-epic/ Chat with Champs - http://www.chatwithchamps.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors & Announcements & Feedback 00:14:08 The Pub 00:32:23 The Library 00:38:12 The Brewery 00:47:36 The Lounge - Brian Perkey - Lallemand 01:47:08 Q&A 01:56:07 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss