Apr
28
7:30pm
Fermentis: Lager Yeast Best Practices - Strains & Avoiding Off-Flavors
By Gourmet Brewing
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Lager Yeasts
Best Practices
Philippe Janssens - Fermentis Tech Mgr/Brewer
Thursday, April 28
12:30 PM PT - 3:30 PM ET - 9:30 PM CET
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
What You'll Learn:
- Best yeasts for neutral, floral, or fruity lagers (SafLager™ 34/70)
- Avoiding off-flavors (diacetyl, DMS & sulfur)
- How spunding can optimize lager fermentation.
- New yeast developments
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Commercial Calibration (online tasting)
- Stella Artois
- Duvel Tripel Hop
- Orval
Question and Answer: Philippe will answer your questions in the second half of the event.
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Comments from previous events:
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!"
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Philippe Jannsses
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.
hosted by
Gourmet Brewing
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