{"id":28955,"date":"2020-10-19T11:35:18","date_gmt":"2020-10-19T09:35:18","guid":{"rendered":"http:\/\/fermentis.com\/?page_id=28955"},"modified":"2025-07-24T17:59:25","modified_gmt":"2025-07-24T15:59:25","slug":"safbrew-da16-qa","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/safbrew-da16-qa\/","title":{"rendered":"SafBrew\u2122 DA-16 Questions &#038; Answers\u00ad"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1679310975\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-2045182145\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>SafBrew\u2122 DA-16 Questions &amp; Answers<\/strong><\/span><\/h1>\n<p class=\"lead\">Everything you need to know about SafBrew\u2122 DA-16<\/p>\n<p><em>By Philippe Janssens<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-2045182145 {\n  width: 81%;\n}\n#text-box-2045182145 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1679310975 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1880124289\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-557949027\">\n\n\t<div id=\"col-338893534\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>At Fermentis we recently launched a brand-new yeast-based product: SafBrew\u2122 DA-16. Find out everything you need to know about this innovative fermentation solution, by reading our question &amp; answers with the product R&amp;D Manager, Philippe Janssens.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1181432824\">\n\n\t<div id=\"col-33171258\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1879716824\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"273\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper-273x1024.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper-273x1024.png 273w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper-213x800.png 213w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper-160x600.png 160w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/10\/SafBrew_DA-16_288x1080_skyscraper.png 288w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1879716824 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1534069973\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Why did Fermentis decide to add this yeast product to the range?<\/strong><\/h3>\n<p>SafBrew\u2122 DA-16 is a mix of yeast and enzyme. It is a highly attenuating yeast product developed in a similar way to SafBrew\u2122 HA-18, which is made with a POF+ yeast strain.<\/p>\n<p>With SafBrew\u2122 DA-16, we wanted to create a new solution which doesn\u2019t create phenols by using a <em>Saccharomyces<\/em> yeast that is POF-. During trials, we observed that this combination of yeast and enzyme was particularly suitable for the production of dry aromatic beer styles.<\/p>\n<p>Since the enzymes degrade most complex sugars present in the wort, and the yeast consumes the simple sugars, the end beverage contains very little residual sugars, hence the dry taste and relatively high alcohol potential.<\/p>\n<h3><strong>How was it developed?<\/strong><\/h3>\n<p>After a careful pre-selection process, we screened 6 yeast strains that were particularly suited for aromatic and\/or hoppy beers and selected one of them, a POF- <em>Saccharomyces cerevisiae<\/em> strain.<\/p>\n<p>We then combined this yeast strain with an enzyme (amyloglucosidase) before pitching it into various worts. We noticed the <em>Saccharomyces<\/em> strain produced a lot of esters and, amongst other, worked well with aromatic hops added at different moments of the process (at end of boiling or in whirlpool and during fermentation or maturation).<\/p>\n<p>The enzyme (AMG) was selected because it works very well at fermentation temperatures, and it\u2019s also a natural product.<\/p>\n<p>SafBrew\u2122 DA-16 is the perfect combination of <em>Saccharomyces cerevisiae<\/em> and enzyme to create a complete solution.<\/p>\n<h3><strong>What is is for?<\/strong><\/h3>\n<p>The end product, SafBrew\u2122 DA-16, is particularly suited for strong and dry aromatic beer styles like \u201cBrut IPA\u201d. It is also to be noted that this yeast has the potential of working perfectly to release and activate aromatic precursors in the hops; including, but not limited to currently well-known hops like Citra, Mosaic and Cascade.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1290183597\">\n\n\t<div id=\"col-751849923\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>What are the key advantages of this product?<\/strong><\/h3>\n<p>The dryness of the product comes from the enzymatic activity of the amyloglucosidase. This enzyme converts the non-fermentable, more complex sugars into fermentable sugars. Those fermentable sugars are consumed by the yeast creating alcohol, CO<sub>2<\/sub> and aromatic compounds. The more you ferment, the more aroma you get.<\/p>\n<p>The end result is a very dry, clean and crisp beer with no off flavors. SafBrew\u2122 DA-16 is really good at enhancing and increasing the potential of hops and provides specific characters typical for hop forward beers.<\/p>\n<h3><strong>There are some similarities between SafBrew\u2122 DA-16 and SafBrew\u2122 HA-18 as they\u2019re both made from a mix of yeast and enzymes; (and as such are both able to create highly attenuated beers). What are the differences?<\/strong><\/h3>\n<p>The first difference is in the alcohol level, you can immediately see this when you ferment. SafBrew\u2122 HA-18 has the potential to reach 18% ABV when the original gravity is close to 30-32\u00b0P. On the other hand, SafBrew\u2122 DA-16 reaches only 16% ABV when the original gravity is close to 30\u00b0P.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1414338988\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >More information<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small row-full-width has-shadow row-box-shadow-1-hover\" >\n  <\/div>\n<a class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Visit the product page here<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1262786650\">\n\n\t<div id=\"col-1020097800\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>The second difference is the POF character. SafBrew\u2122 HA-18 will provide phenols whereas SafBrew\u2122 DA-16 will not.<\/p>\n<p>SafBrew\u2122 HA-18 was originally designed for farmhouse beer styles and Barley Wine, with high alcohol and higher phenolic characters and SafBrew\u2122 DA-16 was designed for dry and aromatic beer styles with a high fruity profile.<\/p>\n<p><em>N.B. HA = High Attenuation, DA = Dry Aroma<\/em><\/p>\n<h3><strong>DA-16 is recommended for Brut IPA, how is it different from SafAle\u2122 S-04 or SafAle\u2122<\/strong> <strong>US-05 which can be used for IPAs as well?<\/strong><\/h3>\n<p>Brut IPA is a beer style inspired by sparkling wines, because it is very dry, light in body, intensively sparkling with small bubbles, relatively high in alcohol and aromatic. It is fruity and hoppy with very low residual sugar.<\/p>\n<p>SafAle\u2122 S-04 and SafAle\u2122 US-05 are yeast strains matching perfectly for standard IPAs and are very complementary in this respect; with the first being more aromatic as well and flocculating and settling very strongly; and the second being more \u201cneutral\u201d; both POF- though. Their attenuation is between 83-84% ADF while SafBrew\u2122 DA-16 has an ADF close to 100% (between 98 -102 ADF).<\/p>\n<h3><strong>Conclusion<\/strong><\/h3>\n<p>SafBrew\u2122 DA-16 is a unique solution. It\u2019s very dry, aromatic, with no phenol production during fermentation. It\u2019s suitable for very hoppy beers as it will put at its best some of the hop flavors. But as a brewer, you can always experiment with all our products and discover new ways of using them. Be creative!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1880124289 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_644182167\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1229359494\">\n\n\t<div id=\"col-1656533321\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"486\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/philippe-janssens.jpg\" class=\"attachment-large size-large\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Philippe Janssens<\/h4>\n<p>R&amp;D Manager &#8211; Beer &amp; Brewing<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1656533321 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1316429403\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1549547147\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1549547147 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Philippe Janssens is our Brewing Technical Manager<\/strong><\/p>\n<p>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 &amp; Brewing Science.<\/p>\n<p>Philippe has acquired a long experience of about 30 years in the brewing industry;<\/p>\n<p>First as a brewer in Africa and Belgium where, he ran the pilot facility of ABInBev for the longest part of his career;<\/p>\n<p>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.<\/p>\n<p>Today, Philippe is working within Fermentis team, a Business unit of Lesaffre group, as \u201cTechnical Manager, Brewer\u201d starting mid-2016.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_644182167 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_249105167\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1734093348\">\n\n\t<div id=\"col-327802214\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1965638633\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1965638633 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_249105167 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":32999,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-28955","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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