Philippe Janssens  - Fermentis Tech Mgr/Brewer

Join me as I discuss  Lager Yeasts with Philippe Janssens, Technical Manager, Brewer at Fermentis! He has an amazing understanding of yeast and fermentation, I know it will be a great learning experience

Best yeasts for neutral, floral, or fruity lagers (SafLager™ 34/70)

Avoiding off-flavors (diacetyl, DMS & sulfur)

How spunding can optimize lager fermentation.

Question and Answer: Philippe will answer your questions in the second half of the event.

Henry "Thank you for the great presentation!! Excellent content!!!"

Lou: "great presentation Doug. Both educational and entertaining. I've learned a lot on a style I love!"

Erin: "I can't thank you enough, - cheers to you!"

Technical Manager/Brewer, Fermentis by Lesaffre

Philippe has more than 35 years of experience in the brewing industry, as a brewer, patent engineer, and business development manager for leading companies such as ABinBev and Yakima Chief Hops.
Since 2016, Philippe is working as Technical Manager, Brewer, for Fermentis, a business unit of Lesaffre group.

Philippe holds a Master’s degree in Malting & Brewing Science from the Catholic University of Louvain-la-Neuve, Belgium, after initially graduating as a Bio-Engineer from the same university.

Philippe started his career as a brewer in Africa. He then returned to Belgium to run the pilot facility for ABinBev, where he also worked as a patent engineer. Philippe then worked for Yakima Chief Hops as a Business Development Manager for about 7 years. Philippe joined Fermentis by Lesaffre in 2016.

Fermentis: Lager Yeast Best Practices - Strains & Avoiding Off-Flavors