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.

Time and Date Description Speaker Language Registration
OCTOBER | 2ND Condiciones para el óptimo desarrollo de las levaduras en la fermentación de cerveza artesana Diego Perrota Spanish
OCTOBER | 2ND Fermentaciones no tradicionales en cerveza artesanal Marcelo Cerdan Spanish
OCTOBER | 4TH Levadura Activa Seca: un mundo de sabores y placeres Napo Bonyouchoa Spanish
OCTOBER | 5TH Start brewing Hard Seltzer with SpringFerm™ NAB-3 Nathan Wisniewski English
OCTOBER | 8TH Brut IPA, Yeast & single hop interactions Gino Baart English
OCTOBER | 8TH Yeast & hop Interactions and the impact on beer flavour Gino Baart English
OCTOBER | 9TH Production, Quality and Shelf life of Active Dry Yeast Gino Baart English
OCTOBER | 14TH Impact of agronomic practices on the aromatic composition of the grape and its effect on thiolic and terpenic precursors Sergio Aloisio Spanish
OCTOBER | 14TH Demystifying Active Dry Yeast Hugo Picard English
OCTOBER | 15TH Brewing low alcohol beer with SafBrew™ LA-01 Gino Baart English
OCTOBER | 15TH Brewing kettle soured beer with SafSour™ LP-652 Gino Baart English
OCTOBER | 16TH Rehydration vs Direct Pitching of Active Dry Yeast Gino Baart English
OCTOBER | 21ST Thiols: Presentation of the molecules and their presence in commercial wines. Nomenclature. Nature
Sergio Aloisio Spanish
OCTOBER | 22ND Brewing kettle soured beer with SafSour™ LP-652 Gino Baart English
OCTOBER | 28TH Importance of nutrition Sergio Aloisio Spanish
OCTOBER | 29TH How to produce dry & aromatic beers K. Rajiv, R. Leary, S. Jeanpierre English
OCTOBER | 29TH Create and maintain permanent haze in beer with Spring’Blanche™ Gino Baart English
OCTOBER | 29TH Create and maintain permanent haze in beer with Spring’Blanche™ Gino Baart English
OCTOBER | 30TH Impact of fermentation conditions on the flavour profile of beer Gino Baart English
NOVEMBER | 2ND Obtain permanent haze in beer with Spring’Blanche™ Nathan Wisniewksi English
NOVEMBER | 3RD Ferment efficiently and save time with Fermentis Easy to Use Yeast and Fermentation Aids Sergio Aloisio Spanish
NOVEMBER | 6TH Yeast & hop interactions I (What’s the best yeast for New England IPA?) Gino Baart English
NOVEMBER | 11TH How to choose and use the right Yeast, Fermentation Aid and Functional Product to achieve the white or rose style that you want Sergio Aloisio English
NOVEMBER | 12TH Understanding yeast for your Spirit fermentation K.Rajiv, R.Leary, S.Jeanpierre/span> English
NOVEMBER | 16TH Demystifying Active Dry Yeast Hugo Picard English
NOVEMBER | 19TH Yeast selection for Cider fermentation K. Rajiv, N. Yang, S. Jeanpierre English

Let’s talk

Do you have a project in mind? Let’s get started!

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