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
JUNE | 17TH | 11 PM CET Sour Beers II: Fermentis SafSour bacterias para la acidificación del mosto en la olla Diego Perrotta Spanish
JUNE | 18TH | 8 PM CET Exploring the Diversity of Yeast Strains for different cider styles Hugo Picard English
JUNE | 19TH | 1.30 AM CET Biotransformation, a Case Study: Single Hop and Multiple Strains Interaction Marcelo Cerdan English
JUNE | 20TH | 1 AM CET Control the Yeast Beast!

How Fermentation Temperature, Pitching Rate, and Wort Gravity Influence Fermentation and Flavor Expression Differently in Each Yeast Strain

Bryan Kreiter English
JUNE | 23RD | 11 AM CET Q&A with Fermentis Gino Baart English
JUNE | 23RD | 3 PM CET Q&A with Fermentis Gino Baart Dutch
JUNE | 24TH | 11 PM CET La última frontera producción de “Hard Seltzers” Marcelo Cerdan Spanish
JUNE | 24TH | 3 PM CET Q&A with Fermentis Gino Baart English
JUNE | 24TH | 4 PM CET Q&A with Fermentis Gino Baart English
JUNE | 30TH | 11 PM CET Microorganismos alternativos para la producción de cerveza de bajo alcohol Napo Bonyouchoa Spanish
JULY | 06TH | 11 PM CET Lagers: From Germany with love Denise Jones 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