Podcasts about lallemand

For brewing industry veterans Ben Allgood and Brady Jones, the chance to open their own brewery in Sacramento, California—Geisthaus—meant endless possibility, but they chose to intentionally limit themselves to lagers. Despite that self-imposed restriction, they're finding space for a range of creative expressions within the familiar worlds of pilsner and helles—but they're also not shying away from experimenting with hazy pale lager. In this episode, Allgood and Jones discuss: the choices they make in seven different pils recipes hops such as Spalt Select and Mittlefrüh and their impact on pils brewing pils with local and regional craft malts building “rustic robustness” in helles finding character with the White Labs WLP833 German Bock strain testing lager recipes head-to-head with house yeast and 34/70 the importance of high carbonation pulling levers to boost haze in pale lager the ins and outs of Lallemand's NovaLager strain using New Zealand hops for haze stability in lager And more. G&D Chillers G&D's new Elite 290 Micro-series runs on a Natural Refrigerant with near-zero Global Warming Potential—built for brewers who care about sustainability and performance. They recently built one for New Belgium Brewing, delivering around 50% energy savings over CO₂ systems and 9% more efficiency than A2Ls. That's real-world impact from a brewery that knows what it takes. With 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Learn more about sustainable chiller solutions at gdchillers.com/podcast. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Cheers! Old Orchard Your brewery deserves a supplier that can keep your customers engaged with new flavors. That's why Old Orchard releases juice concentrates and blends with trending flavor profiles like White Sangria and Passion Orange Guava. If you need a custom solution, Old Orchard's R&D team wants to hear from you. Fruit ingredients that get you: get Old Orchard's free samples at oldorchard.com/brewer. Encompass You know the pain all too well. You're guessing at market trends, left in the dark about how your liquids are performing on the shelves. You can't tell if your distributors are actually executing the objectives you gave them. But now there's a faster, more real-time, and value-packed way to get the full picture instantly and strengthen those distributor partnerships. Introducing Orbit by Encompass. Orbit Data & CRM connects your production performance directly to the wider beverage market. Orbit Data provides real-time visibility into retailer data, sales, and inventory so you can make faster and clear decisions. It's also a CRM for your supplier sales team that brings total transparency to your distributor relationships, keeping them accountable to what they need to sell and how. Orbit empowers producers to drive decisions with accurate data, discover new profit streams, and pivot faster than ever before. Go to encompasstech.com/launch-orbit for more details. Arryved Running a brewery means juggling a lot—managing production, serving guests, selling online, and keeping everything moving behind the scenes. That's where Arryved comes in. What started as a point-of-sale system has grown into the technology your brewery runs on—built specifically for the teams behind great beer. Unlike generic systems, Arryved brings together taproom service, online sales, brewery management, payments, reporting, and growth tools into one complete platform. So instead of bouncing between systems, you can brew, serve, and sell—all in one place. See it in action at CBC 2026, Booth 1626, or visit arryved.com to learn more. John I. Haas Brewing has always been about creativity—but at scale, it's about control. For more than 100 years, Haas has worked with brewers to push what's possible with hops. And today, that means more control over flavor, efficiency, and consistency. Our advanced products help you get more out of every brew—more flavor where you want it, less waste in the process, faster tank turns, and results you can count on—batch after batch, year after year. From next-generation pellets, such as LupoCORE and LupoMAX, to innovations such as Incognito and Euphorics, our products fit seamlessly into your process—from the hot side through fermentation to the cold side. Advanced hop products are just one of the ways Haas is growing the future of brewing. Learn more at johnihaas.com.

Grab your magnifying glass and white coat, we're getting microscopic - but this goes well beyond fermentation. We're exploring the cutting-edge techniques whereby the power of yeasts is being harnessed in fields as diverse as viticulture, winemaking and shipping. Even without the microscope, this is an eye-opening episode...Wine is facing many challenges. Climate change. The cost of living crisis. Sustainability targets. Shifting consumer tastes and trends. But what if microbes can provide solutions to these issues and more, reducing the need for chemical inputs and putting winemakers for once on the front foot?This episode is sponsored by Lallemand Oenology, who have granted us privileged access to their latest research and contacts in the field. We hear from wine consultant Christopher Chen, yeast expert Professor Hervé Alexandre, and M&S winemaker Belinda Kleinig, who report on their applied experience testing these new products. From helping vines survive drought to prevention of rot, reducing the need for sulfites and acidification, even ensuring your wine can arrive fresh after crossing continents - innovative microbial solutions are being applied to all these pressing tasks and more. The term, 'game-changer' is used in this episode. Tune in to find out why...Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode on our website: Show notes for Wine Blast S7 E26 - Yeastie Boys: Wine's Modern Microbial SolutionsTo support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

Nous sommes le 29 mars 1990. Ce jour-là, la Chambre adopte le projet de loi ‘Lallemand-Michielsen' qui dépénalise partiellement l'avortement en Belgique. Désormais, les femmes peuvent interrompre leur grossesse, sous certaines conditions, sans craindre une condamnation. Résultat d'un très long combat idéologique et politique, cette loi permet d'abord aux femmes de ne plus agir dans la clandestinité. Ce combat s'est cristallisé dès 1973 lorsque l'avocat et militant des droits humains Roger Lallemand prit la défense du docteur Willy Peers accusé de pratiquer des avortements clandestins. C'est pour ce combat-là précisément que Roger Lallemand, mort en 2016, est resté présent dans la mémoire collective des Belges. Mais cet avocat sans frontières a mené bien d'autres luttes. On le retrouve, par exemple, aux côtés des militants pour l'indépendance de l'Algérie. Devenu sénateur, il sera l'artisan de la légalisation de l'euthanasie et de la reconnaissance de la laïcité. Passionné par les arts, il a fait voter une loi pionnière protégeant les droits des auteurs, des autrices et des artistes. Refusant toute soumission aux dogmes ou aux partis, le sien, c'est le PS, il a dénoncé les hypocrisies de la morale publique pour bâtir un État de droit fondé sur la dignité en défendant l'universalisme. Revenons sur le parcours de Roger Lallemand. Avec Pierre Van den Dungen, docteur en Philosophie et Lettres, chargé de cours à l'ULB, professeur à La Cambre-Ensav « Roger Lallemand – La liberté en chemin » ; éd. de la Fondation Henri La Fontaine. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Welcome to Agronomic Monday on RealAg Radio with your host Lyndsey Smith! Today on the show, Lyndsey is joined by: Troy Basaraba of Bayer Crop Science, to talk wild oats in wheat; Dr. Steve Li of Auburn University on Drone Spraying ; Loralee Orr of Corteva on 100 years of Pioneer; Nikki Burnett of Lallemand... Read More

Welcome to Agronomic Monday on RealAg Radio with your host Lyndsey Smith! Today on the show, Lyndsey is joined by: Troy Basaraba of Bayer Crop Science, to talk wild oats in wheat; Dr. Steve Li of Auburn University on Drone Spraying ; Loralee Orr of Corteva on 100 years of Pioneer; Nikki Burnett of Lallemand... Read More

Bienvenue dans Un Jour Une Clé, l'interview d'une femme ou d'un homme qui vous donne SA CLÉ de vie. Une rencontre inspirante pour bien commencer la journée ! Plus d'infos : www.facebook.com/anne.lallemand.54/

Mari Granstrom, founder and “chief executive activist” of Origin By Ocean, joins the Grow Everything podcast to explain how massive seaweed blooms, driven by nutrient pollution and eutrophication, can become a regenerative feedstock for bio-based and biodegradable chemicals. Mari shares how a career in industrial biochemistry, plus years of scuba diving and growing up near the polluted Baltic Sea, shaped their mission to transform invasive sargassum into high-performance ingredients that can replace many oil-derived inputs in everyday products. The conversation covers the scale of the sargassum problem across the Caribbean and Gulf of Mexico, how Origin By Ocean processes seaweed into “white powders” customers can use in cosmetics and nutraceuticals, and why the future of climate entrepreneurship needs diversity, integrity, and business models that restore ecosystems instead of extracting from them.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) Seaweed is the oil we never used(00:01:00) Karl's Hidden Brain live show story + talking to strangers(00:03:00) Spring break travel + staying plugged into biotech(00:04:05) Pfizer Oscars ad: what “breakthrough” messaging gets right(00:08:15) Echo Biotech + NYC's biotech network, from biomaterials to investing(00:11:10) Meet Mari Granstrom and Origin By Ocean (how they met at Climate Week)(00:14:00) Mari's path: biochemical expertise inside big chemical companies(00:16:25) Eutrophication 101 + spotting seaweed blooms as future biomass(00:19:20) The sargassum crisis: 40–60M tons/year in the Caribbean + Gulf(00:21:00) Is this just a Gulf issue? Baltic Sea vs “real oceans”(00:23:00) Turning research into a real biorefinery business(00:25:00) “Chief executive activist”: science, entrepreneurship, advocacy as one role(00:28:05) How seaweed can replace oil-derived functionality in everyday products(00:30:10) Regenerative value chains vs ESG (doing less harm vs net-positive)(00:33:00) Why diversity (backgrounds, not just demographics) drives better solutions(00:34:00) Future-casting: where marine biomass will (and won't) make sense(00:37:00) Quickfire: ocean's passive-aggressive text, algae blooms, nudibranchs(00:40:00) Demo products: cosmetics, hair growth, makeup + showing customers potential(00:41:00) Wrap-up reflections (seaweed as feedstock, alternate history)Links and Resources:Mari Granstorm episode linksSynBioBeta Pass - Discount code: Grow Everything Topics Covered:fermentation, biomanufacturing, yeast, Lallemand, enzymes, biofuels, xylose, Saccharomyces cerevisiae, genomics, synthetic biologyHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

Kevin Wegner, VP of R&D at Lallemand, joins Karl and Erum to share three decades of wisdom from the frontlines of industrial fermentation. From his gateway into the industry through homebrewing beer to leading global teams that deliver high-value microbial products at billion-gallon scale, Kevin reveals why a 1% improvement in ethanol yield translates to massive economic value, how his team engineered yeast strains that produce both enzymes and ethanol simultaneously, and why scaling from large to even larger bioreactors requires solving genetic and environmental puzzles simultaneously. The conversation explores Lallemand's century-long evolution from baker's yeast to cutting-edge synthetic biology, the untapped potential of xylose and complex sugars for expanding biomanufacturing feedstocks, and Kevin's vision for anaerobic fermentation, digital twins of cells, and biodegradable materials with perfectly tuned lifecycles. Whether you're fascinated by the microbial diversity hiding in America's public lands, curious about why sour beer yeast is a game-changer for Brooklyn craft brewers, or wondering how fermentation could revolutionize water treatment and replace single-use plastics, this episode unpacks the science, strategy, and scale needed to grow everything.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) - Flux capacitor, compost heat, and New York City garbage as fuel(00:03:10) - AI regulation and “synthetic beings”(00:06:00) - Shoutouts and recent hangs (Paul Shapiro, Superorganism, The Wooly)(00:09:40) - Longevity + a sauna networking event(00:13:30) - Advanced Biotech for Sustainability report + introducing Kevin Wegner(00:15:50) - Kevin's origin story: chemistry, microbiology, and homebrewing beer(00:17:00) - Early lessons in large-scale fermentation and scale-up realities(00:22:00) - What Lallemand does today and who they serve(00:33:40) - How legacy fermentation drives innovation (including sour beer yeast)(00:37:30) - America's Living Library Act, Molecule Manifesto, digital twins, and “anaerobic everything”(00:46:40) - Quickfire round + plastics moonshot(00:49:30) - Wrap-up and upcoming events (DC Climate Week, SynBioBeta)Links and Resources:LallemandLallemand Patent ApprovalNovel Yeast- Mascoma, Lallemand Jointly Marketing the New Product⁠SynBioBeta Pass⁠ - Discount code: Grow Everything Topics Covered:fermentation, biomanufacturing, yeast, Lallemand, enzymes, biofuels, xylose, Saccharomyces cerevisiae, genomics, synthetic biologyHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

Notre collègue Alain Lallemand, aujourd'hui journaliste au pôle culture, a parcouru la planète comme correspondant et reporter de guerre. De ses aventures et ses reportages, il a tiré des articles –beaucoup– mais aussi parfois des romans de fiction. Alors que parait son dernier livre «Ma plus belle déclaration de guerre», on s'est assis avec lui pour discuter des différences entre littérature et journalisme, comment l'un peut nourrir l'autre et en quoi consiste l'éthique du romancier.« À propos », c'est notre sélection de l'actualité, du lundi au vendredi dès 5 heures sur Le Soir et votre plateforme de podcasts préférée. Retrouvez tous les podcasts du journal « Le Soir » sur https://podcasts.lesoir.be

In this Brewbound Podcast interview, host Ray Latif speaks with Kelsey McQuaid-Craig, Executive Director of the California Craft Brewers Association (CCBA), about what brewers can expect at this year's California Craft Beer Summit. McQuaid-Craig outlines the event's robust educational programming, featuring three breakout tracks—technical brewing, business of beer, and marketing—as well as new offerings like an off-flavor course for NA and low-alcohol beer (presented by Lallemand) and sessions on hop creep research, SEO, and employment law.   She also highlights two interactive features designed to strengthen connection and collaboration within California's brewing community: a member town hall where brewers can directly shape CCBA's future, and a consultation corner offering one-on-one time with legal, compliance, and benefits experts. The summit promises hands-on learning, practical takeaways, and a deeper sense of community across every level of the industry. For more information, visit CaliforniaCraftBeer.com.

Ostia Sciences Inc. and EXPERT'Biome recently announced a new oral care probiotic through contract development and manufacturing organization Lallemand to launch clinical trials.

Charles Lallemand and Charles Lefebvre-Desnouettes were 2 of Napoleon's most loyal followers. Special guest & author Jonathan North joins us for this big double-episode featuring these 2 prominent generals who served throughout Napoleon's empire.X/Twitter: @andnapoleon

« Sache que ce soir, il pourrait t'arriver de mourir martyr » : cette phrase de saint Charles de Foucauld éclaire la vie du père Yannick Lallemand depuis des décennies. Des années vécues sous le signe de l'engagement, de la patrie, de la foi. Après avoir servi dans la Légion étrangère pendant une vingtaine d'années, celui que l'on surnomme « le curé du désert », parachutiste confirmé, vient partager son témoignage de vie sur le plateau de KTO. Une émission avec une figure emblématique de l'armée qui a été mise à l'honneur par la Légion étrangère, en 2023, en devenant le premier prêtre à porter la main en bois du capitaine Danjou, lors du 160ème anniversaire de la bataille de Camerone.

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.

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.

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. 

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.

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

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

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!

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