yeast nutrition...production, and marketing of yeasts and bacteria. 11 business units focusing on...
TRANSCRIPT
LALLEMAND BREWING
Yeast Nutrition Ensuring your Yeast’s health
Brian Perkey
Lallemand Brewing
CBC-Online 2020
LALLEMAND BREWINGLALLEMAND BREWING
Te x t B o x
LALLEMAND BREWING
LALLEMAND INC.
A privately-held Canadian company,
founded at the end of the 19th century.
Specialized in the development,
production, and marketing of yeasts and
bacteria.
11 business units focusing on various
applications of yeast and bacteria in the
agri-food industries.
More than 4,000 employees are located in
45 countries on 5 continents.
VITA D
ANIMAL
NUTRITION
HEALTH
SOLUTIONS
OENOLOGYBIOFUELS
AND
DISTILLED
SPIRITS
BREWING
ORGANIC
YEAST
SPECIALTY
CULTURES
PHARMA
PLANT CARE
BAKING
THE TWELVE
BUSINESS
UNITS OF
LALLEMAND
BIO-
INGREDIENTS
LALLEMAND BREWING
W H O W E A R E
LALLEMAND BREWING IS A DIVISION OF
LALLEMAND INC., A GLOBAL LEADER IN THE
DEVELOPMENT, PRODUCTION AND
MARKETING OF YEAST, BACTERIA AND
SPECIALTY INGREDIENTS.
Yeast nutrients
Acquisition of SIEBEL INSTITUTE OF TECHNOLOGY, AB VICKERS
LTD and SCOTT LABS.
From the early 1970s: production of dried pure culture brewing
yeasts for beer kit manufacturers.
Lallemand Brewing developed a specialized range of yeast and
yeast nutrients for brewing industry’s specific challenges.
Today, Lallemand Brewing is a global business serving all
segments of the brewing industry with products, services and
education.
Our extensive and unique knowledge in the propagation of
different yeast strains led us to be consulted on yeast nutrition by
a number of international breweries.
KEY MOMENTS IN LALLEMAND BREWING'S HISTORY
LALLEMAND BREWING
LALBREW® PREMIUM BREWING YEASTS
ABBAYEBELLE
SAISONBRY-97 DIAMOND KÖLN LONDON
MUNICH
CLASSIC
NEW
ENGLANDNOTTINGHAM WINDSORVOSS WIT CBC-1
LALLEMAND BREWING
LALLEMAND BREWING
PRODUCTS
• Process aids
• Brewing nutrients
• Non-GMO enzymes
• Vegan finings
SUPPORT FROM OUR STAFF
• Technical visits • Finings optimizations
• Beer analysis• Onsite audits
A GLOBAL LEADER FOR OVER 200 YEARS IN THE FIELD
OF BREWING PROCESS AIDS AND RELATED SERVICES.
LALLEMAND BREWING
LALLEMAND BREWING
Approved by the Illinois Board of Higher
Education
Dr. John Ewald Siebel
The object of the institute
is to promote the progress of
the industries based on
fermentation, which is done by
instruction, investigation,
analysis and otherwise.
”
“INTERNATIONALLY RECOGNIZED BREWING
INDUSTRY EDUCATION AND SERVICE PROVIDER
Students from all over the world, since 1872
One common theme: fermentation
SIEBEL INSTITUTE OF TECHNOLOGY
LALLEMAND BREWING
Dr. John Ewald Siebel”
“
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WHY NUTRITION ?
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E L E M E N TA L R E Q U I R E M E N T S O F Y E A S T
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F U N C T I O N o f t h e P R I N C I PA L E L E M E N T S
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Y E A S T N U T R I E N T S i n W O R T
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W O R T v s B E E R
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W O R T C O M P O S I T I O N I N F L U E N C E S
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T Y P I C A L S U G A R C O M P O S I T I O N o f W O R T
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N I T R O G E N F O R B R E W I N G Y E A S T
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I N O R G A N I C S O U R C E S
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E L E M E N TA L R O L E S o f M E TA L I O N S i n B R E W I N G
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W H Y D O Y E A S T S N E E D M E TA L S ?
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K E Y M I N E R A L S i n B R E W I N G
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M A G N E S I U M
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M A G N E S I U M v s C A L C I U M
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T H E I M P O R TA N C E o f Z I N C
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Z INC…. . con t i n ued
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I M P O R TA N T FA C T O R S t o C O N S I D E R
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Z I N C U P TA K E FA C T O R S
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OXYGEN ! !
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TYPICAL LEVELS of VITAMINS in WORT
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TRANSLOCATION of WORT NUTRIENTS into BREWING YEAST
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CELLULAR/PLASMA MEMBRANE
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TRANSPORT MECHANISMS
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ACTIVE TRANSPORT
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Y E A S T T R A N S P O R T M E C H A N I S M S
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S U G A R U P TA K E S U C C E S S I O N
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P O T E N T I A L F E R M E N TAT I O N P R O B L E M S
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• Strive to achieve balance
between yeast growth and
fermentation
• Wort is food
• Nutritive factors need careful
considerationLALLEMAND BREWING
CONCLUSIONS
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YEAST NUTRIENTS
ABV YEASTLIFE EXTRA
Powder yeast nutrient based on
readily available sources of nitrogen
blended with additional amino acids,
minerals (including zinc) and
vitamins.
• Faster fermentation
• Consistent fermentation
• Reduced off flavours
BENEFITS
DESCRIPTION
• Cuts down fermentation time
• Improves and increases flocculation
• Improves the overall health and
viability of yeast
Biological nutrient containing
active brewers yeast.
Improves yeasts ability to incorporate
essential nutrients, especially zinc.
ABV SERVOMYCES
BENEFITS
DESCRIPTION
LALLEMAND BREWING
LALLEMAND BREWING
WBA
COURSES/PROGRAMS
WBA
ONLINE LECTURES
SIEBEL INSTITUTE OF
TECHNOLOGY COURSES
LALLEMAND BREWING
E D U C AT I O N
Open the descriptions on siebelinstitute.com
25% off - LALUSYN25*Please note: this Specialized Lecture is part of a comprehensive WBA offer named
“Advanced Brewing Theory Program”.
CONTACT INFORMATION
LALLEMAND BREWING
WWW.LALLEMANDBREWING.COM
WWW.ABVICKERS.COM
WWW.SIEBELINSTITUTE.COM
LALLEMAND BREWING
LALLEMAND BREWING
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