Fermentis By Lesaffre

15/09/2026

🗓️🍺 We’re Heading to the Brewers Congress , London 2026!

The Brewers Congress is back, and we’re excited to be part of this must-attend event for brewing professionals!
Taking place September 29-30 in London, this is the perfect opportunity to connect with industry leaders, explore the latest brewing innovations, and discuss the future of b**r.

📍 Find us at Booth 202
🔗 Learn more: https://fermentis.com/en/news/events/conference-london-september-2026/

Who else is joining? Drop a comment below—we’d love to connect! 🍺

15/09/2026

🍷 For more than 15 years, ViniLiquid™ has supported w**eries facing difficult fermentation conditions and demanding operational constraints.

In this video, Etienne Dorignac, Fermentis Academy Manager, and Cécile Bergia, Regional Sales Manager for W**e in France and Switzerland, answer the key questions behind this innovative solution:

✅ What is ViniLiquid™?
✅ What challenge did it address in R&D?
✅ How is it different from other yeast nutrients?
✅ Why do w**eries choose it, and what do studies show?

Developed from highly degraded autolyzed yeasts, ViniLiquid™ was designed to combine the advantages of soluble yeast compounds and insoluble yeast hulls in an innovative liquid format. The result is a fermentation activator that is both technically effective and easy to use directly in the must.🍇

Ready to bring ViniLiquid™ to your w**ery? Contact your local Fermentis representative or distributor through our website: https://frmt.is/contact

**emaking **eindustry

14/09/2026

Fermentis recently took part in the American Society of Brewing Chemists (ASBC) conference, an event that unites leading minds in brewing science. This year’s edition was marked by strengthened partnerships with the Brewers Convention of Japan (BCOJ) and, for the first time, the Chartered Institute of Brewers and Distillers - CIBD, reflecting our ongoing commitment to global collaboration and innovation.

The conference centered on innovation in the global brewing and distilling industry and its role in shaping the world of tomorrow. From non-alcoholic b**r sensory breakthroughs to AI-driven yeast flavor predictions, our team demonstrated how science is reshaping the future of fermentation.

This year, Fermentis reached several important milestones. For the first time in America, we presented a sensory session on non-alcoholic b**rs developed by the Fermentis Academy. Attendees experienced the unique profiles of two maltose-negative yeast strains: our well-established SafBrew™ LA-01 (Saccharomyces cerevisiae var. chevalieri, POF+) and the newly introduced SafBrew™ LA-02 (Torulaspora delbrueckii, POF-).

Throughout our time in Seattle, our team led three guided sensory experiences, including a center stage session in collaboration with Customized Brewing Solutions (CBS). Using SafBrew™ LA-01 and SafBrew™ LA-02 as the foundation, we crafted base non-alcoholic b**rs and then applied targeted flavor adjustments to create four distinct styles: Hoppy L***r, Belgian Wit, New England/Hazy IPA, and Stout.

We also introduced the Fermentis Collab Series in partnership with Rahr Malting Technical Center, debuting Collab #001 and #002. This initiative underscored the value of SafBrew™ LA-02 as a key solution for brewers aiming to produce non-alcoholic b**rs without the phenolic notes associated with SafBrew™ LA-01. Throughout the conference, our team engaged with attendees during social hours, the poster contest, and hospitality events, reinforcing Fermentis’ reputation for yeast quality and technical leadership.

Want to dive deeper into our ASBC experience and the latest in NOLO b**r science? Visit our website for the full story.

08/09/2026

Two Yeasts. Endless NOLO Possibilities.

Presenting Fermentis NOLO range.

The nolo b**r trend is here to stay. As more consumers seek out flavorful no and low alcohol b**rs, brewers need reliable, proven fermentation solutions to meet that demand.

Our NOLO range gives you two purpose-built active dry yeast strains, each taking a fundamentally different biological approach to producing no and low alcohol b**r below 0.5% ABV, with no dealcoholization equipment required.

SafBrew™ LA-01 is our original and most versatile nolo yeast. A Saccharomyces cerevisiae var. chevalieri strain, it ferments only simple sugars (glucose, fructose, and sucrose) and does not assimilate maltose or maltotriose, naturally limiting alcohol to below 0.5% ABV. With an apparent degree of fermentation of just 15%, it delivers a subtle, expressive aroma profile. It's POF positive, which means you can lean into its phenolic character or work around it through recipe design, kettle souring, or dry hopping.

SafBrew™ LA-02 is our newest active dry yeast and the first Fermentis-selected non-Saccharomyces strain for b**r. A Torulaspora delbrueckii (POF negative), it primarily assimilates glucose, fructose, and gradually saccharose, and does not assimilate maltose, maltotriose, or dextrins. ADF sits at 5-10%, reaching approximately 0.2% ABV at 8°P, with fermentation typically wrapping up in 3-4 days at 20-25°C. Because it produces no phenolic off-flavors, the result is a clean, neutral, ingredient-forward non-alcoholic b**r that works across a wide range of styles.

The choice between them comes down to your sensory target. LA-01 for expressive, complex nolo b**rs. LA-02 for clean, delicate profiles where malt and hops take center stage. Together, they cover the full spectrum of nablab b**r production.
Two yeasts. Endless possibilities for low alcohol b**r styles.

Want to go deeper? Watch our full masterclass with Global R&D Manager Gabriela Montandon and Technical Manager Brewer Philippe Janssens. They walk through how T. delbrueckii behaves in wort, what that means for fermentation kinetics and sensory outcomes, and how to choose between LA-01 and LA-02 for your next NOLO brewing project. Link in bio.

Find your local distributor or contact our fermentation specialists at fermentis.com.

27/08/2026

🍷 Low Sulfites W**emaking

As a w**e consumer, if you are looking for qualitative low-to-no-sulfite w**es, you know it can be challenging.

As a w**emaker, if you are trying to craft w**es with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your w**e’s life cycle.

The reasons why you are working on a low(er) SO2 w**emaking program can be very diverse and multiple.

Read more about low sulfites w**emaking on our website: https://frmt.is/low-so2-win

24/08/2026

Harvest 2026 is already forcing difficult cellar decisions across Europe.

In this Expert Insight, Maryam Ehsani, Technical Sales Support Manager for W**e, Europe, breaks down the key technical consequences of the heatwave - low malic acid, concentrated polyphenols, variable YAN, and sensory imbalance - plus the cellar strategies to manage them.

Read the full article on our website:

See how Europe's 2026 heatwave is changing grape composition, lowering acidity, and stressing YAN, with practical Fermentis solutions for w**emakers.

17/08/2026

The Hidden Science Behind Your Perfect Cup: Coffee Fermentation Explained ☕

You wake up, brew your morning coffee, and savor those rich, complex flavors. But have you ever wondered what makes your coffee taste the way it does?

Here's a Secret: Coffee is Fermented
Most coffee lovers don't realize that fermentation is a critical step in coffee production. From the moment coffee cherries are harvested to the final roast, fermentation plays a vital role in developing the flavors and aromas you love.

The Journey is More Complex Than You Think
The path from farm to your flat white involves numerous steps, each one crucial in shaping your coffee's final character:
🌱 Harvesting - Selecting ripe coffee cherries
🌱 Fermentation - The transformative process that develops flavor
🌱 Processing - Preparing beans for roasting
🌱 Roasting - Enhancing and refining flavors
🌱 Brewing - Extracting the perfect cup

Our comprehensive guide explores the fascinating world of coffee fermentation:
☕ What is Coffee Fermentation? - Understanding the science behind this essential process
☕ The Benefits of Controlled Coffee Fermentation - How precision fermentation elevates coffee quality
☕ The Rise of Specialty Coffee - Why fermentation expertise matters in premium coffee production
☕ SafCoffee™ Innovation - Discover our specialized yeast designed for coffee cherry fermentation

Controlled fermentation is transforming specialty coffee production. By understanding and optimizing fermentation, coffee producers can:
✅ Develop more complex, nuanced flavor profiles
✅ Enhance consistency and quality across batches
✅ Create distinctive, signature coffee characteristics
✅ Meet growing demand for specialty, high-quality coffee
✅ Innovate with confidence in their fermentation process

Ready to Explore the Science?
Whether you're a coffee enthusiast curious about what makes great coffee, a specialty coffee producer seeking to optimize your process, or simply someone who appreciates a perfectly crafted cup, our article has something for you.
Read the full article on coffee fermentation and discover SafCoffee™—the innovative yeast transforming specialty coffee production.👇
https://frmt.is/coffee-fermentation

14/08/2026

Meet the Fermentis Academy Sensory Analysis Panelists 🔬

Behind every great b**r is great science. And behind that science? A dedicated team of professionals committed to understanding flavor at the deepest level.

Located in Lille, France, our specialized sensory analysis facility is where applied science meets brewing innovation. Our team of expert panelists -professionals from Fermentis and the Lesaffre Group- work together to unlock the secrets of fermentation and flavor.

What They Do:
Every week, our sensory analysis panels gather to conduct rigorous, data-driven tasting sessions. This isn't casual b**r tasting, it's precision science.
📊 100+ Tasting Sessions Annually - Comprehensive analysis throughout the year
🔬 Three Dedicated Panels - Specialized teams examining different aspects of fermentation
📈 Data-Driven Methodology - Precise, scientific approaches to flavor evaluation
🧪 Real-World Impact - Research that directly influences yeast development and brewing innovation

What They're Analyzing:
Our panelists investigate how critical brewing variables impact flavor:
✅ Fermentation parameters and their sensory effects
✅ Raw material characteristics and flavor contributions
✅ Microbial processes and their role in flavor development
✅ Yeast strain performance across diverse conditions
✅ Real-world brewing applications and outcomes

Why This Matters:
The work conducted in our Sensory Analysis Lab directly supports:
• Development of new yeast strains
• Optimization of existing products
• Understanding of fermentation science
• Innovation in brewing technology
• Education and training through Fermentis Academy

Our panelists bring diverse backgrounds, experience, and expertise to their work. From fermentation scientists to brewing professionals, they're united by a passion for understanding flavor and advancing brewing science.

Ready to learn more about their work? Watch our video and meet the professionals behind the science, hear about their experience in the panels, and discover what drives their commitment to sensory analysis excellence. 👇

12/08/2026

Curious how data and new technologies like Machine Learning can help us better predict yeast behavior in brewing?

Join Gabriela Montandon, PhD, our Global R&D Manager, at the 2026 ASBC & CIBD meeting as she shares how the Fermentis team is harnessing data and machine learning to predict yeast behavior, with a special focus on flavor development and sensory profiles in finished b**r.

What useful insights can you take away from this session?
• How our R&D team leverages internal datasets and complex modeling techniques to predict yeast performance and flavor outcomes in b**r
• How we developed tailored models for each yeast strain, identifying key parameters like density, pitching rate, and fermentation temperature, and how these factors shape aroma and sensory results
• How we validate these models through hands-on trials at our Fermentis Academy pilot facilities, sharing both the strengths and limitations of these innovative techniques

This session will showcase a data-driven approach to understanding yeast behavior, using machine learning to unravel the complex connections between fermentation parameters and sensory outcomes. You’ll discover how predictive modeling, validated through pilot-scale experiments, can help optimize your brewing process, reduce trial-and-error, and enable more precise fermentation tailored to your chosen yeast strains and desired flavor profiles.

Fermentis is committed to transforming scientific innovation into practical tools and knowledge that empower beverage makers to achieve their objectives. The Fermentis R&D team is pioneering advancements in fermentation science, converting industry challenges into competitive advantages through ongoing innovation.

Want to see how Fermentis R&D is driving innovation with Data and Machine Learning? Don’t miss Gabriela Montandon's presentation at 2026 ASBC & CIBD meeting.

11/08/2026

🗓️ Elevate Your Distilling at – Miami Beach!

The ADI Craft Spirits Conference & Vendor Expo is back, and we’re excited to be part of this must-attend event for distillers! Taking place August 18–19, 2026, at the Miami Beach Convention Center, this is the definitive gathering for craft and commercial distillers worldwide.

Why attend?
✅ Expert-led sessions on the latest distilling techniques & trends
✅ Regulatory insights to stay ahead in a changing industry
✅ Cutting-edge Vendor Expo with top suppliers & innovators
✅ Unmatched networking with global distillers & industry leaders

As a proud participant, we’re looking forward to sharing our expertise, connecting with fellow spirits professionals, and exploring new ways to push the boundaries of craft distilling.

📍 Find us at Booth 248
🔗 More details & registration: https://fermentis.com/en/news/events/convention-exhibition-usa-spirits-august-2026/

Who else is joining? Drop a comment below—we’d love to connect! 🥃