Great Northern Section: Biotransformation and Hybrid Yeast Technology - Fermentation, Ingredient and Process Considerations for Sensory Impact

By the Great Northern Section

Join us at the Great Northern section's webinar Biotransformation and Hybrid Yeast Technology - Fermentation, Ingredient and Process Considerations for Sensory Impact. Carlos de la Barra, Technical Sales Manager, Lallemand, will present updates on biotransformation science, and its ties with hybrid yeast technology. The webinar will include a presentation of highlights of findings of collaborative research carried out at Oregon State University in conjunction with Lallemand.

Carlos de la Barra, Technical Sales Manager, Lallemand, has over 20 years of international experience in the food and beverage industry, focusing on production management and technical support. His expertise includes R&D, technical case studies, and sensory evaluation. Having led production teams in premium wine and beer production across the globe, Carlos' career includes roles such as Head Brewer at Beer52 in the UK, Quality & Technical Brewing Manager at Omnipollo in Sweden, and Winemaker at Pernod Ricard in New Zealand, along with contributions to industry journals and conferences, reflecting a solid scientific foundation and technical expertise.

The webinar will last approximately one hour, with additional time at the end for questions.

Why you should attend:

• Learn more about Biotransformation and hybrid yeast technology
• Understand how the science affects hop forward beers
• Ask questions from an expert in this area

To attend, please register on Zoom. Click here or use the button below to register.