News & events

To let you know better who we are and what we offer,

here are some of our latest news and the next events and webinars where we could meet soon.

UPCOMING WEBINARS

Time and Date Description Speaker Language Registration
APRIL | 19TH | 9 PM CET Combining Lactic Acid Bacteria and Yeasts for Sour Beer Production Kevin Lane English
APRIL | 21ST | 12 PM CET Insights in NEIPA, Brut IPA & Yeast- Hop Interactions Gino Baart English/Dutch
APRIL | 21ST | 4 PM CET Nuovi Batteri Lattici per la fermentazione acida Roberto Pavesi Italian
APRIL | 21ST | 2 PM CET SafYeast™ – Herstellung, Qualität und Einsatz von Aktiver Trockenhefe von Fermentis Stefan Lupprich German
APRIL | 22ND | 4 PM CET Bières acides : utiliser la SafSour LB-1 Alexia Didier French
APRIL | 22ND | 1 AM CET Brew lagers at home, tips & tricks to handle the fermentation step Hugo Picard, Jose Pizarro, Brian Kreiter English
APRIL | 28TH | 4.30 PM CET No and low-alcohol beer production through fermentation Philippe Janssens English
APRIL | 29TH | 7 PM CET Combining Lactic Acid Bacteria and Yeasts for Sour Beer Production Kevin Lane English
APRIL | 29TH | 10 AM CET Yeast and hop interactions Ruth Leary, Simon Jeanpierre English
MAY | 04TH | 7.20 PM CET Selection of yeasts and fermentation conditions for the production of Sauvignon Blanc Anne Flesch English
MAY | 05TH | 2 PM CET Alkoholfreies Bier mit SafBrew™ LA 01 Stefan Lupprich German
MAY | 18TH | 4 PM CET Brasser une NEIPA avec les levures Fermentis Alexia Didier French
MAY | 19TH | 2.30 PM CET Selection of yeasts and fermentation conditions for the production of Sauvignon Blanc wines Etienne Dorignac, Roberto Pavesi English

LATEST NEWS

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Check out all our upcoming webinars online in one place!

Time and Date Description Speaker Language Registration
JUNE | 4TH | 6-8PM ARG Levadura Activa Seca: un camino sencillo y reproducible Diego Perotta Spanish
JUNE | 8TH | 5-7PM BRT Levedura Seca Ativa: um caminho fácil e consistente Patrick Zanello Portuguese
JUNE | 9TH | 3-5PM CST ADY: an easy and reproductible way Bryan Kreiter English
JUNE | 9TH | 5PM CEST Quels outils pour gérer vos fermentations difficiles? Nathan Wisniewski French
JUNE | 10TH A webinar in association with Hop Flyers Patrick Zanello Portuguese
JUNE | 11TH | 6-8PM ARG Primera dimensión: La línea de Base Napoleon Bonyouchoa Spanish
JUNE | 15TH | 5-7PM BRT Second dimension: the influence of fermentation paramenters Patrick Zanello Portuguese
JUNE | 16TH | 3-5PM CST The first dimension: the baseline Kevin Lane English
JUNE | 18TH | 6-8PM ARG Segunda dimensión: la influencia de los parámetros de la fermentación Marcelo Cerdan Spanish
JUNE | 22ND A new yeast solution for low-alcohol beers: SafBrew LA-01 Nathan Wisniewski English Coming soon
JUNE | 23RD | 3-5PM CST Second dimension: the influence of fermentation parameters Anne Flesch English
JUNE | 30TH | 3-5PM CST  Third Dimension. Interaction with raw materials Kevin Lane English
JULY | 7TH | 6-8PM ARG La última frontera: producción de “hard seltzers” José Pizarro Spanish