EBC Symposium 2023 – Save the date

Come together | The next EBC symposium will be held from 8–10 October 2023 at Stiegl Brewery in Salzburg, Austria! This was the outcome of deliberations set in motion a few months ago when the Italian Brewers Association Assobirra announced that they would not be able to host the meeting in Rome, as had been originally planned.

Introducing new lager yeast strain

New yeast strain | LalBrew NovaLager™ is a true bottom fermenting Saccharomyces pastorianus hybrid from a novel lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. This robust lager yeast strain with ideal brewing properties, including fast fermentations and high attenuation, has recently become commercially available.

Kombucha and other acidic-fermented beverages

Exciting topic | VLB Berlin invited attendees to the International Symposium for Acidic-fermented and Non-alcoholic Beverages taking place on 24 and 25 May 2022 in Berlin. This is the third time this gathering has been held, and compared to the inaugural event in 2019, the number of participants has steadily increased each time.

3rd VLB Symposium on Acidic Fermented Non-Alcoholic Beverages (SAFB) to take place in May

Latest research | The 3rd VLB Symposium on Acidic Fermented Non-Alcoholic Beverages (SAFB) will take place at the VLB Berlin from 24th to 25th May 2022. Through a program of selected experts and representatives from science & industry, the participants are to be brought up to date with the latest research and relevant aspects of acidic fermented non-alcoholic beverages.

New yeast nutrition for reliable and clean fermentation

Well-balanced | On 16 March 2021, AB Vickers, part of the Lallemand Brewing Business Unit and a global leader in the field of brewing process aids, released its new yeast nutrient solution YeastLife O™.

Omega Yeast launches yeast nutrient for brewing hard seltzers

Hard Seltzer | Omega Yeast®, known for custom propped liquid yeast pitches, announces the November release of Propper Seltzer™, a yeast nutrient for non-malt, sugar-based fermentation. Propper Seltzer nutrient is compatible with any strain of yeast including beer yeast, champagne yeast, wine yeast and distillers yeast, and was designed to make things easier for brewers looking to create their own hard seltzer.

New app for brewers launched

Fermentis has designed a new app for brewers, especially home or craft brewers, to help them create their perfect beer.

Cold-tolerant yeast strains for cider and wine makers

The Finnish company developed new cold-tolerant hybrid strains that enable fermentation at lower and higher temperatures than before. In 2015 the company generated the first new lager brewing yeast strains in 500 years, and has now applied the knowledge obtained to create new yeast strains for the production of wine and cider. A key characteristic of these strains is that they can tolerate a wide range of temperatures from 10 to 37 °C. Importantly, the low temperature range reduces the risk of contamination during fermentation, possibly allowing for reduced sulphate use.

2nd Ludwig Narziss Award bestowed

Ziemann realizes cellar project for Desnoes & Geddes in Jamaica

The two sister companies Ziemann International GmbH and Holvrieka BV have been awarded a contract to realize a further cellar project for the Jamaican brewery Desnoes & Geddes Limited (Diageo Group) in Kingston, after having already successfully carried out a cellar modernization project for Desnoes & Geddes in 2014, with Holvrieka supplying six DPVs and one Horap tank and Ziemann acting as planner and system integrator.

Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review

During the production of beverages or in terms of quality control, the question often arises as to which yeast species occur in which beverage as starter cultures or as spoilers? The species name should direct beverage microbiologists and technologists to information that is available about species’ specific spoilage and fermentation characteristics. This review provides an overview regarding the yeast flora present in beverage processes in general and provides guidance on how this yeast flora can be identified at the level of genus, species or strain. Additionally, beverage-specific technological and microbiological information about specific yeast species is included. Yeasts are grouped as either inoculated or spontaneous starter cultures and as direct or indirect spoilage organisms..