At Fermentis, we recently launched an exciting new solution for producing no- and low-alcohol (NOLO) beers: SafBrew™ LA–02. Read our Q&A with Philippe Janssens, the product R&D manager, to learn everything you need to know about this non-Saccharomyces active dry yeast. 

Skyscraper SafBrew(TM) LA-02

Why did Fermentis decide to add this yeast product to the range? 

SafBrew™ LA-02 was added to the portfolio to complement SafBrew™ LA-01 and diversify our range for NOLO beer. SafBrew™ LA-02 is a POF-negative strain that was selected for its ability to produce delicate sensory characteristics, with no risk of unwanted phenolic notes. 

Who is it for? 

SafBrew™ LA-02 is a solution designed for craft and industrial brewers seeking to expand their NOLO range. SafBrew™ LA-02 has a neutral and non-phenolic profile, making it ideal for a wide range of beer styles.   

What are the key advantages of this product? 

SafBrew™ LA-02 is a maltose-negative yeast that does not assimilate maltose, maltotriose, or dextrins. This significantly limits alcohol production in beer without the need for specialized dealcoholization equipment. SafBrew™ LA-02 primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose.    

Is SafBrew™ LA-02 in any way comparable to SafBrew™ LA-01?  

While SafBrew™ LA-01 is a maltose-negative Saccharomyces cerevisiae yeast strain, SafBrew™ LA-02 is our first non-Sacc yeast for NOLO beer. Like SafBrew™ LA-01, SafBrew™ LA-02 exhibits neutral to mild fermentation characteristics. Being POF negative, however, SafBrew™ LA-02  does not express phenolic (spicy or clove-like) notes.  

Our pilot trials have shown that SafBrew™ LA-02 may produce more pronounced honey and malt notes, as well as a sweeter profile compared to SafBrew™ LA-01. The sensory profile of both strains may differ depending on the wort composition and fermentation conditions. 

For more information and brewing recommendations, refer to the product TDS.

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SafBrew™ LA-02

SafBrew™ LA-02

Il lievito POF negativo ideale per eleganti birre analcoliche o a basso contenuto alcolico.

Philippe Janssens

Philippe Janssens

R&D Manager – Beer & Brewing

Philippe Janssens is our Brewing Technical Manager

Philippe Janssens is Belgian, graduated from the Catholic University of Louvain -la-Neuve as Bio-Engineer, followed from the same university with a Master in Malting & Brewing Science.

Philippe has acquired a long experience of about 30 years in the brewing industry;

First as a brewer in Africa and Belgium where, he ran the pilot facility of ABInBev for the longest part of his career;

Secondly as a Patent Engineer for ABInBev and for private practice and finally as a business development manager in the hop industry, within Yakima Chief-Hopunion organization for about 7 years.

Today, Philippe is working within Fermentis team, a Business unit of Lesaffre group, as “Technical Manager, Brewer” starting mid-2016.

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