Lallemand Brewing has been recognised on the international stage for its work in the field of low- and no-alcohol beers (NABLABs) with Danish biotech start-up EvodiaBio.
Earlier this year the companies launched Yops, a new yeast-derived aroma solution designed to enhance the flavour profile of low- and no-alcohol beers (NABLABs).
The partnership has allowed them to take this one step further by providing brewers with a natural, high-quality, and consistent aroma solution.
Yops enables brewers to address the challenges of crafting NABLABs by restoring the hop aroma compounds often lost during production, resulting in full-bodied and aromatic beers, they said.
Through a patent-protected yeast fermentation process, EvodiaBio has developed an efficient method to produce some of these critical aroma molecules. Leveraging yeast capabilities to produce flavors, Yops provides brewers with a new level of control over the aroma profile of their beer in a natural manner, allowing them to achieve the desired fullness of taste and consistency.
And now the companies have been awarded the 2025 Brassinov Prize, which honours innovations in the brewing industry.
“This collaboration with EvodiaBio marks a significant step forward, enabling us to offer a natural, high-quality, and consistent aroma solution. Yops empowers brewers to enhance and fine-tune hop aromas, helping them craft beers with greater aromatic depth and character,” said Didier Theodore, director of new business development and technical support at Lallemand.
