Webinar | Mejora tu producción de cerveza sour con entrenamiento sensorial

How to brew better sour beers with sensory training: the biogenic amines case study

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Thursday, May 18

11 AM EST (New York) – 5 PM CET (Paris)


Join us for an exciting webinar on sour beer production and the role of biogenic amines. We will highlight the new Sour Sensory kit with our guest speaker Dr. Sibylle A Kieger-Weber, R&D Manager at Lallemand Oenology alongside Molly Browning, our Technical Support Manager and Sour Solution champion. They will discuss what biogenic amines are, their sensory effects on beer, and how to limit their effects during sour beer production.

This webinar is suitable for brewers of all levels and beer enthusiasts looking to expand their knowledge. Don’t miss the chance to learn from experts in the field.


Lallemand Brewing Team




      Guía de Innovación – AETCM