NEWS AND EVENTS

By Keith Lemcke - February 07, 2024

There was a time when dry yeast was considered lower in quality than liquid yeast. Where did this myth come from, and what has happened since then to bring dry yeast and brewing microbes to the forefront of brewing and fermented beverage technologies? We are going back in time with the Siebel Institute to understand it.

By Keith Lemcke - September 14, 2023

Over the last decade, consumers have been spoiled by the vast range of choices in beer and alcoholic beverages, and now we are seeing a new wave of beers brewed and processed to present no, or low, alcohol. This new generation of non-alcohol beers and low-alcohol beers (NABLAB) can be challenging to brew and, as with alcoholcontaining beer, they need skilled sensory analysis throughout their production to assure consistently high-quality results.

By Keith Lemcke - May 30, 2023

Siebel Institute of Technology Cours de microbiologie brassicole Apprenez les connaissances théoriques et pratiques lors du cours de microbiologie pour milieu brassicole, de l’Institut Siebel de Technologie, Montréal, du 19 au 22 Septembre 2023. Ce cours a lieu tous les 2 ans, saisissez votre chance! LIEU Institut Siebel de Technologie, Montréal, QC, Canada DURÉE ET DATE 4 jours, du 19 au 22 septembre 2023 MONTANT DE L'INSCRIPTION 1,925 USD* *Inclus $ 250 USD frais d'inscription non-remboursable. Si le cours est annulé par Siebel, les frais d’inscription seront remboursés.

By Keith Lemcke - December 28, 2022

The on-demand and fully narrated WBA Specialized Lectures bring affordable educational content to your brewery or for those wanting to increase their knowledge of specific subjects at anytime.

By Keith Lemcke - November 07, 2022

With a combined 14 weeks of advanced English-language education at the new Doemens Academy facility in Munich, Germany, our WBA Master Brewer students get the brewing experience of a lifetime.