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Ask Fermentis - Sours
ABN Technical Series

The first of our "Ask Fermentis" sessions looks into Sour Beer production.

This will be a 45 mins interactive session on the bacteria which can be used to produce a variety of sour beers.

Simon Jeanpierre & Krishna Rajiv from the Fermentis technical team will discuss the impact of the lactobacillus species and its pitch rate on the ratio of lactic and acetic acid production and other flavour compounds.

Find out more on:

- The souring process
- The development of organic acids
- The development of flavour compounds
- Obtaining a balanced sourness, enhancing either acidic or fruity notes

This session will include a 20 minute presentation on souring techniques followed by a 25 minute Question & Answer session to answer all your questions on Sour beer production.

Session time: 45 minutes

Feb 25, 2021 04:00 PM in Singapore

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Speakers

Simon Jeanpierre
Technical Sales Support, Asia Pacific @Fermentis
Simon holds a Master degree in Chemical Engineering & Bachelor degrees in Industrial Science & in Chemistry. He has previously worked in business development of biotechnologies and technical solutions for beverages in Europe & Asia. and undertook research work at SAB-Miller South Africa on the improvement of beer stability during ageing. Simon is now part of the regional Technical Sales Support team Fermentis, supporting the regional sales team in the Asia Pacific. His role is all about sharing the technical knowledge between Research & Development, the Fermentis Sales team and brewers around the region.
Krishna Rajiv
Regional Sales Manager, India & SE Asia @Fermentis
Krishna completed his masters in Brewing & Distilling at Heriot-Watt University and worked with UK brewery Black Country Ales before returning to India. On his return to India Krishna worked with UB Group as a shift brewer and Novozymes and an Application Scientist before joining the Fermentis team as the regional sales manager for India & Southeast Asia.