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Fermentis | Safbrew™ LA-01 Low Alcohol & Non-Alcoholic | Dry Beer Yeast | 500 g

    Description

    • Non-Alcoholic Specialization: Specifically selected for the production of low-alcohol and non-alcoholic beers with a focus on flavor integrity.
    • Maltose-Negative Strain: Does not ferment maltose or maltotriose, leaving a high-quality residual sweetness and full body without the alcohol.
    • Authentic Flavor Profile: Provides a clean, subtle ester profile that mimics traditional brewing results without the need for dealcoholization.

    SafBrew™ LA-01 is a specialized Saccharomyces cerevisiae var. chevallieri strain developed specifically for the craft of low-alcohol and non-alcoholic beers (up to 0.5% ABV). Unlike standard brewer’s yeast, this "maltose-negative" strain only ferments simple sugars (glucose, fructose, and sucrose), leaving the more complex malt sugars untouched. This results in a brew that retains the natural mouthfeel, body, and sweetness of the grain, making it an essential tool for brewers looking to achieve professional results in the non-alcoholic space.

    • Maltose-Negative: Only consumes simple sugars, naturally limiting alcohol production while maintaining high residual extract for body.
    • Flavor Preservation: Produces a clean, neutral aromatic profile with very subtle fruity notes, allowing the hops and malt to define the beer.
    • POF Negative: Lacks the phenolic off-flavor (POF) gene, ensuring no unwanted clove or medicinal aromas in the final product.
    • Superior Body: Because it leaves maltose unfermented, the resulting beer has a rich, full-bodied mouthfeel that is often missing in low-alcohol beverages.
    • Controlled Kinetics: Ferments steadily until the simple sugars are depleted, providing a predictable and stable outcome.

    Applications:

    • Non-Alcoholic Beers: The industry standard for creating beers at <0.5% ABV without the need for expensive vacuum distillation equipment.
    • Low-Alcohol Ales: Excellent for "Small Beers" or ultra-light ales where flavor density is required despite low gravity.
    • Alcohol-Free IPAs: Provides the necessary body and sweetness to balance high hopping rates in non-alcoholic hop-forward styles.
    • Malt Beverages: Ideal for creating non-fermented or lightly fermented malt drinks with a sophisticated, beer-like palate.

    Flavor Profile:

    • Clean & Neutral: A very low ester profile that serves as a perfect canvas for specialized malts and late-addition hops.
    • Malty Sweetness: High residual maltose levels provide a natural, cereal-like sweetness and a rounder palate.
    • Crisp & Refreshing: Despite the residual sweetness, it finishes clean without cloying heavy esters.
    • Balanced Body: Successfully mimics the texture of a 4-5% ABV beer in a <0.5% ABV environment.

    Usage:

    • Rehydration: Sprinkle the yeast in at least 10 times its weight of sterile water or hopped wort at 77°F–84°F (25°C–29°C). Let rest for 15 to 30 minutes, stir gently, and pitch the cream into the fermentation vessel.
    • Pitching Rate: Standard dosage is 50 to 80 g/hL (approximately 1.9 to 3 grams per gallon) to ensure a healthy population.
    • Pasteurization Requirement: Mandatory. Because the beer contains high levels of residual fermentable sugars (maltose), it must be pasteurized after packaging to prevent spoilage or secondary fermentation.
    • Fermentation Temperature: Performs optimally between 50°F and 77°F (10°C–25°C).
    • Gravity Management: Monitor initial sugar levels (simple sugars vs. maltose) carefully to ensure the final ABV remains within the desired 0.5% limit.

    *See the technical data sheet below for more information on rehydration, usage and storage.

    Safbrew™ LA-01 vs. Safbrew™ LA-02
    While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect for standard ales and lagers. Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.

     

    Fermentis | Safbrew™ LA-01 Low Alcohol & Non-Alcoholic | Dry Beer Yeast | 500 g

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      SKU: DY17B

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      $139.99

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        Description

        • Non-Alcoholic Specialization: Specifically selected for the production of low-alcohol and non-alcoholic beers with a focus on flavor integrity.
        • Maltose-Negative Strain: Does not ferment maltose or maltotriose, leaving a high-quality residual sweetness and full body without the alcohol.
        • Authentic Flavor Profile: Provides a clean, subtle ester profile that mimics traditional brewing results without the need for dealcoholization.

        SafBrew™ LA-01 is a specialized Saccharomyces cerevisiae var. chevallieri strain developed specifically for the craft of low-alcohol and non-alcoholic beers (up to 0.5% ABV). Unlike standard brewer’s yeast, this "maltose-negative" strain only ferments simple sugars (glucose, fructose, and sucrose), leaving the more complex malt sugars untouched. This results in a brew that retains the natural mouthfeel, body, and sweetness of the grain, making it an essential tool for brewers looking to achieve professional results in the non-alcoholic space.

        • Maltose-Negative: Only consumes simple sugars, naturally limiting alcohol production while maintaining high residual extract for body.
        • Flavor Preservation: Produces a clean, neutral aromatic profile with very subtle fruity notes, allowing the hops and malt to define the beer.
        • POF Negative: Lacks the phenolic off-flavor (POF) gene, ensuring no unwanted clove or medicinal aromas in the final product.
        • Superior Body: Because it leaves maltose unfermented, the resulting beer has a rich, full-bodied mouthfeel that is often missing in low-alcohol beverages.
        • Controlled Kinetics: Ferments steadily until the simple sugars are depleted, providing a predictable and stable outcome.

        Applications:

        • Non-Alcoholic Beers: The industry standard for creating beers at <0.5% ABV without the need for expensive vacuum distillation equipment.
        • Low-Alcohol Ales: Excellent for "Small Beers" or ultra-light ales where flavor density is required despite low gravity.
        • Alcohol-Free IPAs: Provides the necessary body and sweetness to balance high hopping rates in non-alcoholic hop-forward styles.
        • Malt Beverages: Ideal for creating non-fermented or lightly fermented malt drinks with a sophisticated, beer-like palate.

        Flavor Profile:

        • Clean & Neutral: A very low ester profile that serves as a perfect canvas for specialized malts and late-addition hops.
        • Malty Sweetness: High residual maltose levels provide a natural, cereal-like sweetness and a rounder palate.
        • Crisp & Refreshing: Despite the residual sweetness, it finishes clean without cloying heavy esters.
        • Balanced Body: Successfully mimics the texture of a 4-5% ABV beer in a <0.5% ABV environment.

        Usage:

        • Rehydration: Sprinkle the yeast in at least 10 times its weight of sterile water or hopped wort at 77°F–84°F (25°C–29°C). Let rest for 15 to 30 minutes, stir gently, and pitch the cream into the fermentation vessel.
        • Pitching Rate: Standard dosage is 50 to 80 g/hL (approximately 1.9 to 3 grams per gallon) to ensure a healthy population.
        • Pasteurization Requirement: Mandatory. Because the beer contains high levels of residual fermentable sugars (maltose), it must be pasteurized after packaging to prevent spoilage or secondary fermentation.
        • Fermentation Temperature: Performs optimally between 50°F and 77°F (10°C–25°C).
        • Gravity Management: Monitor initial sugar levels (simple sugars vs. maltose) carefully to ensure the final ABV remains within the desired 0.5% limit.

        *See the technical data sheet below for more information on rehydration, usage and storage.

        Safbrew™ LA-01 vs. Safbrew™ LA-02
        While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect for standard ales and lagers. Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.

         

        Documents
        SafBrew-LA-01
        SafBrew_LA-01_TechnicalGuidelines_EN_V3cleaned
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