News
Article : Yeast recycling and the chemical and sensory quality of cachaca
Located on the University of São Paulo (USP) campus, the Department of Food Science and Technology is home to a […]
The 2025 Alcohol Schools calendar - SAVE THE DATES!
Get ready for unforgettable educational experiences! The Ethanol Technology Institute and Lallemand Biofuels & […]
MAJOR UPDATE! Lallemand Distilling pioneering bioengineered yeasts with...
Lallemand Distilling is pround to introduce DISTILAEDGE, the first bioengineered yeast strain designated to elevate your Rum and Whiskey production […]
Justin Van Rooyen, new President & General Manager of Lallemand Biofuels & Distilled Spirits (LBDS)
MONTREAL, CANADA – JANUARY 21, 2025 Lallemand is proud to announce the appointment of Justin van Rooyen, succeeding Angus Ballard, as […]
Article : "Biochemistry of fermentation" by Elena Fossati (English & Italian)
Fermentation is a fundamental step in distillate production. During fermentation, yeasts not only produce ethanol, but also most of the […]
Article : Yeast nutrition for healthy fermentations
Fermentation is a key step in the production of high-quality spirits. […]
DistilaMax®AG, Yeast crafted for agave spirits!
DistilaMax®AG, unlock complex, intense and well-balance aromas with fruity and citrusy notes. AG thrives in temperatures from 20°C to […]
"The Yeast to know" - Lallemand Distilling in Craft Spirits Magazine
Don’t miss out on Craft Spirits Magazine’s insightful article on the importance […]
Lallemand Distilling in Beverage Master magazine, about Yeast Considerations and Management for Beer, Cider and Spirits
In this article from Alyssa L. Ochs / Beverage Master (October/November […]
DistilacBact®LP: Bacteria can be your friend!
Lallemand Distilling is proud to support DistilaBact LP, a selected […]
Article: "Our evolving relationship with bacteria in the distillery" - Artisan Spirit magazine
Mitch Codd, Technical Sales Manager Distilling at Lallemand Biofuels & Distilled Spirits, who managed several trials on the […]
Article: DistilaZyme: Essential Process Aids
This article, written by Maria Nachetova, LBDS Technical Service Manager, […]
Education & Training: the DNA of innovation
Education and training are at the forefront of the ever growing and evolving distilling industry and are the […]
DistilaZyme®BG: The solution for reduction of non-starch viscosity
In comparison with corn, small grains like rye and wheat tend to have significantly more non-starch polysaccharides (NSPs). […]