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DistilaBact™LP: Bacteria can be your friend!Lallemand Distilling is proud to support DistilaBact LP, a selected bacteria for your fermentation. DistilaBact LP is a specially selected strain of Lactobacillus plantarum designed to support the development of sour characteristics during whisky production. At Lallemand Distilling, our goal is to empower distillers with […]
Aug 23, 2023
Article: “Our evolving relationship with bacteria in the distillery” – Artisan Spirit magazineMitch Codd, Technical Sales Manager Distilling at Lallemand Biofuels & Distilled Spirits, who managed several trials on the sour mash Technique in various distilleries across the USA, wrote an article on bacteria’s evolving role in distilleries. It is with great […]
Jun 22, 2023
Education & Training: the DNA of innovationEducation and training are at the forefront of the ever growing and evolving distilling industry and are the foundations on which innovation, present and future are based. Both the Ethanol Technology Institute and the Siebel Institute of Technology recognize the […]
Jun 3, 2022
DistilaZyme™BG: The solution for reduction of non-starch viscosityIn comparison with corn, small grains like rye and wheat tend to have significantly more non-starch polysaccharides (NSPs). These NSPs, such as β-glucans and xylans, are the cause of the high viscosity and stickiness that occur when mashing recipes contain […]
Feb 10, 2021
Article: DistilaZyme: Essential Process AidsThis article, written by Maria Nachetova, LBDS Technical Service Manager, presents a general overview of enzymes in relation to how to use, manage and optimize these essential processing aids. If you have question or would like any further information, do not hesitate […]
Feb 10, 2021