Lallemand Brewing Quarterly Newsletter | New trends

Welcome to the 4th edition of this newsletter. We hope it finds you well and ready for the last stretch of the year and all the opportunities and challenges coming our way. While the business of beermaking is in full recovery in some areas of the world, others are still struggling. We, as a company, remain attentive to the situation and are focused on delivering our promises in terms of new products and technical support. The excitement for our new yeasts has happened both on the professional and the homebrew side, a segment of the market that has reached a new level since the beginning of the pandemic; we hope you enjoy reading our touching homebrew story.

The mix of science, creativity, tradition, and good times is what has always attracted me to this industry throughout my career. Yeast has always been my superstar, and to witness the change of
its status in the beermaking process has been a privilege. From going unnoticed for centuries, then being revered for producing alcohol to finally being recognized as having crucial participation in
the character of the beer – what a journey it has been! Yeast would not have shone without the desire of brewers to experiment and create a unique experience for the consumer. Our mission is
to remain at the forefront of innovation, giving appropriate solutions to brewers – from new yeast species selected from nature to bioengineered yeast, all options are considered.

The trends that are keeping us busy looking for solutions and covered in this newsletter are the low/no alcohol beer segment and the incredible world of IPAs and aroma formation. We look forward to sharing a beer with you again very soon, in the meantime. Cheers to science and innovation!

Editorial by Sylvie Van Zandycke.

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