It’s now been 6 years since the launch of the first dry yeast specifically designed for no and low alcohol beer! We are thrilled to have been at the forefront of this major trend, giving brewers of the world a reliable product to make great tasting no and low alcohol.
SafBrew™ LA-01 is a Saccharomyces cerevisiae var. chevalieri yeast strain, the first low alcohol dry yeast of its kind. Since this strain is maltose-negative, it can only assimilate the very simple sugars such as glucose. The result is a very low alcohol beer, and depending on the recipe, it can even be no alcohol at all.
Throughout the years, the Fermentis Academy team at the Fermentis Campus has been experimenting a lot on the low alcohol style. We have been running a series of trials in a variety of conditions, often playing with hops and souring methods to adjust the profile of the final beers.
The results of these trials have been compiled in a specific digital asset – our first BrewHack, on no and low alcohol beers. This flipbook is more than a description of our low alcohol yeast strain. It also gives you valuable insights into our trials and how dry hopping or kettle souring can improve the overall sensory quality of your NABLAB beer.
With the low alcohol trend gathering speed, we are very proud to have contributed to improving the standards and diversity when it comes to these types of beers, helping thousands of brewers join the game! After 5 years, SafBrew™ LA-01 is now widely recognized as a reliable and strong solution for low alcohol beers.
And with our ongoing research program, we will carry on providing essential insights and valuable advice when it comes to NABLAB. We at Fermentis have demonstrated our unwavering commitment to innovation and research in the field of non-alcoholic and low-alcohol beers. As pioneers in this rapidly expanding sector, we will continue to push the boundaries, develop new technologies, and provide cutting-edge solutions to brewers around the world.