{"id":727725,"date":"2026-05-27T11:28:04","date_gmt":"2026-05-27T09:28:04","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=727725"},"modified":"2026-05-27T11:28:04","modified_gmt":"2026-05-27T09:28:04","slug":"non-saccharomyces-yeasts-for-brewers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/non-saccharomyces-yeasts-for-brewers\/","title":{"rendered":"Demystifying non-Saccharomyces yeast for brewers"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-148918649\">\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-145357965\" 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><strong>Demystifying non-<em>Saccharomyces<\/em> yeast for brewers<\/strong><\/h1>\n<p><em>By Gabriela Montandon &amp; Philippe Janssens<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-145357965 {\n  width: 81%;\n}\n#text-box-145357965 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-148918649 {\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_125271433\">\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-14149269\">\n\n\t<div id=\"col-1159429679\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1697530699\" 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\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1744512638\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"680\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-1024x683.avif\" class=\"attachment-large size-large not-transparent\" alt=\"Saccharomyces cerevisiae yeast\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-1024x683.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-800x533.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-768x512.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-1536x1024.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-2048x1365.avif 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/yeast-2-600x400.avif 600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"87b9bc\" style=\"--dominant-color: #87b9bc;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1744512638 {\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-1403608775\" class=\"col medium-1 small-12 large-1\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1132049183\" 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>Non-<em>Saccharomyces<\/em> yeasts are everywhere. In the air, on our clothes, and increasingly in our beer. Non<em>-Saccharomyces<\/em> (non-Sacc) yeasts have long been considered contaminants in the beer world, but in recent years, experts have been revisiting this idea. Not only can some non-Sacc yeasts be used to limit fermentation and improve beer complexity, they can also help brewers add a distinctive touch to their beer.<\/p>\n<p>Historically, <em>Saccharomyces<\/em> yeast has dominated the beer industry for good reason. The word <em>Saccharomyces<\/em> comes from the Greek \u03c3\u03ac\u03ba\u03c7\u03b1\u03c1\u03bf\u03bd (sugar) and \u03bc\u03cd\u03ba\u03b7\u03c2 (fungus), meaning \u201csugar fungus\u201d. Compared to non-Sacc varieties, <em>Saccharomyces<\/em> strains are more efficient at fermenting sugar for alcohol. However, with the increasing demand for diversification and no- and low-alcohol (NOLO) alternatives, non-<em>Saccharomyces<\/em> yeasts are proving their worth in the brewhouse.<\/p>\n<p>With more non-<em>Saccharomyces<\/em> products appearing on the market, including our latest strain for NOLO beer, <a href=\"https:\/\/fermentis.com\/en\/product\/safbrew-la-02\/\">SafBrew\u2122 LA-02<\/a>, we\u2019ve addressed some common questions around these non-conventional yeasts so you can brew with confidence. After all, when mastering the art of fermentation, it\u2019s important to know the science!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1848472198\">\n\n\t<div id=\"col-123601741\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>What non-<em>Saccharomyces<\/em> yeasts can be used in brewing?<\/strong><\/h2>\n<p>Yeast in the beer world can be split into two categories; those that belong to the <em>Saccharomyces<\/em> genus and those that don\u2019t. The non-Sacc family is big and, in theory, they can all be used to brew beer. Certain genera, however, stand out for their fermentation power and promising sensory characteristics.<\/p>\n<p><strong>Our new dry yeast for NOLO beer, SafBrew\u2122 LA-02 is a <em>Torulaspora delbrueckii<\/em> yeast strain that exhibits neutral fermentation characteristics<\/strong>. SafBrew\u2122 LA-02 was developed to complement SafBrew\u2122 LA-01 and diversify our NOLO solutions for brewers. Like SafBrew\u2122 LA-01, SafBrew\u2122 LA-02 is a maltose-negative strain. SafBrew\u2122 LA-02, however, has lower attenuation and is POF negative. This means there is no risk of phenolic notes (such as smoky or clove-like flavors) in the final beer.<\/p>\n<p>Non-<em>Saccharomyces<\/em> yeasts have been widely used in the wine industry for years. The metabolites they produce enhance the complexity and flavor of wine, resulting in a more enjoyable drinking experience. They can also be used for antimicrobial and antioxidant protection. In this field, we recently launched a <em>Metschnikowia pulcherrima<\/em> yeast for the bioprotection of grape musts. This product (<a href=\"https:\/\/fermentis.com\/en\/product\/safoeno-bioprotect-mp-72\/\">Saf\u0152no\u2122 Bioprotect MP-72<\/a>) enables winemakers to reduce their sulfur usage, a major challenge for the industry.<\/p>\n<h2><strong>How do non-<em>Saccharomyces<\/em> yeasts differ from traditional <em>Saccharomyces cerevisiae<\/em> strains?<\/strong><\/h2>\n<p>When used in brewing or winemaking, many non-Sacc yeasts impart distinct sensory characteristics. This is largely due to differences in the production of secondary metabolites, such as esters, phenols, and organic acids. Additionally, non-Sacc yeasts may have different temperature and pH preferences, as well as varying degrees of attenuation and flocculation compared to conventional strains. This means brewers need to fine-tune the fermentation process to achieve their desired sensory characteristics.<\/p>\n<p>Known to be generally poor fermenters, many non-<em>Saccharomyces<\/em> yeasts exhibit lower alcohol tolerance and fermentation yields. Maltose-negative non-<em>Saccharomyces<\/em> yeasts in particular ferment far less sugar compared to <em>Saccharomyces<\/em> strains, making them an exciting option for brewers looking to produce no- or low-alcohol beers.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-702499684\">\n\n\t<div id=\"col-59194359\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1049361337\" 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\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_834098113\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09.avif\" class=\"attachment-original size-original not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09.avif 1200w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09-600x800.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09-768x1024.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Dundalk-Bay-Brewery-LA-02-2026-05-05-at-10.09.09-1152x1536.avif 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" data-has-transparency=\"false\" data-dominant-color=\"7f7669\" style=\"--dominant-color: #7f7669;\" \/>\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_834098113 {\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-800814580\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-440761268\">\n\n\t<div id=\"col-1123859501\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>What are the key benefits and challenges of using non-<em>Saccharomyces<\/em> yeast in beer production?<\/strong><\/h2>\n<p>A key benefit of using non-Sacc yeast (maltose-negative strains in particular), is their suitability for producing NOLO beers. These strains have a lower attenuation rate, resulting in a lower alcohol yield, which makes them a great choice for crafting no- or low-alcohol offerings. By selecting maltose-negative strains or strategically blending non-Sacc yeasts with conventional <em>Saccharomyces<\/em> strains, brewers can leverage each strain\u2019s strengths, optimize fermentation efficiency, and craft no- or low-alcohol brews with unique taste and aromatic profiles.<\/p>\n<p>Another benefit of non-Sacc yeast strains is their potential to create more complex and distinctive flavor profiles in beer. This is because they often produce a wider array of secondary metabolites (such as esters, phenols, and organic acids) that contribute to aroma and taste. This is exciting news for brewers looking to diversify their range and find new ways to stand out from the crowd.<\/p>\n<p>Non-<em>Saccharomyces<\/em> yeasts, however, also present some new challenges. These strains may be more prone to producing off-flavors if not understood and managed properly. Additionally, the technical complexity of incorporating these yeasts into the brewing process, especially when blending yeasts, increases unpredictability and the risk of contamination. For this reason, they require careful monitoring and a thorough understanding of the recommended brewing guidelines.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1712650165\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1743657030\" class=\"col medium-8 small-12 large-8\"  >\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_1588748599\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-scaled.avif\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-scaled.avif\" class=\"attachment-original size-original not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-scaled.avif 2560w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-800x533.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-1024x683.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-768x512.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-1536x1024.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-2048x1365.avif 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/Communication-Week-2024-Day-3-107-600x400.avif 600w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" data-has-transparency=\"false\" data-dominant-color=\"9e9a8f\" style=\"--dominant-color: #9e9a8f;\" \/>\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_1588748599 {\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-1652800118\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1380644524\">\n\n\t<div id=\"col-1436382542\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>What are the unique flavor and aromatic profiles that non-<em>Saccharomyces<\/em> yeasts can give to beer?<\/strong><\/h2>\n<p>Given the large number of genera and species, it naturally depends on the yeast strain in question. The differentiation in aroma and flavor profiles among non-Sacc yeasts is driven by variations in ester production, fusel alcohol synthesis, and aldehyde reduction. Some <em>Torulaspora delbrueckii<\/em> strains, for example, have been shown to produce esters and terpenes that can contribute to more complex aroma profiles in beer by imparting delicate fruity, floral, and herbaceous notes.<\/p>\n<p>In fact, we already have a non-Sacc yeast in our beer portfolio: <a href=\"https:\/\/fermentis.com\/en\/product\/safbrew-br%e2%80%918\/\">SafBrew\u2122 BR-8<\/a>. This \u201cwild\u201d <em>Brettanomyces<\/em> yeast is characterized by the production of phenolic compounds that give many of the funkier flavor descriptors, such as horse blanket, leather, and barnyard aromatics. This yeast was specifically selected for secondary fermentation and is a reliable tool for producing beers that will develop complex \u201cbretty\u201d characteristics as they age: fruity, funky or wild notes.<\/p>\n<p>As more non-Sacc yeasts hit the market, brewers will be able to experiment with strains that align with their desired goals and flavor profiles, enabling the production of more diverse and style-specific beers.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1430604001\">\n\n\t<div id=\"col-1055702503\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>How can brewers successfully incorporate non-<em>Saccharomyces<\/em> yeast into their brewery?<\/strong><\/h2>\n<p>The idea of incorporating non-<em>Saccharomyces<\/em> yeasts into your brewery may be a daunting prospect, but it needn\u2019t be. In fact, cross-contamination from non-Sacc yeast poses a very limited risk to regular alcoholic beer production. Because these non-conventional yeasts have a longer lag phase, ferment more slowly, and are generally less tolerant to high levels of alcohol, they are easily outcompeted by <em>Saccharomyces<\/em> yeast during the fermentation process.<\/p>\n<p>To brew successfully with non-Sacc yeast, adjustments to fermentation temperatures, pitching rates, and monitoring protocols are necessary to optimize the performance and sensory contributions of these strains. Like brewing NOLO beer with maltose-negative <em>Saccharomyces<\/em> yeast, it\u2019s important to be aware of the risks and take the necessary precautions.<\/p>\n<p>With proper sanitation, any risk of cross-contamination can be easily avoided. Separate equipment where necessary and use common sense when selecting what brewing equipment to use. Anything non-porous can be easily cleaned and reused, whereas wooden barrels and plastic hoses are notoriously difficult to sterilize.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1477722848\">\n\n\t<div id=\"col-663760624\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-471158391\" class=\"col medium-8 small-12 large-8\"  >\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_252831524\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"680\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-1024x683.avif\" class=\"attachment-large size-large not-transparent\" alt=\"La Rouget de Lisle Brewery\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-1024x683.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-800x533.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-768x512.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-1536x1024.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-2048x1365.avif 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/La-Rouget-de-Lisle-Collaboration-64-600x400.avif 600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"979078\" style=\"--dominant-color: #979078;\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_252831524 {\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-2008759462\" 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\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-588614982\">\n\n\t<div id=\"col-505893386\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>Do non-<em>Saccharomyces<\/em> yeasts impact beer shelf life, stability, and quality over time?<\/strong><\/h2>\n<p>The lower attenuation rate of non-Sacc yeasts can affect beer\u2019s overall stability. These yeasts also generally produce higher levels of secondary metabolites, which can contribute to flavor changes and potential off-flavors during extended storage if not properly managed.<\/p>\n<p>With the rise of NOLO beers, however, these challenges are not new to experienced brewers. Whether you brew with a maltose-negative <em>Saccharomyces<\/em> or non-Sacc yeast strain, residual sugars can lead to continued fermentation and carbonation during storage. For this reason, it\u2019s imperative to follow brewing guidelines and use pasteurization or precise temperature control to ensure microbiological stability.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-342471911\">\n\n\t<div id=\"col-1834346345\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>And what about food safety? Should I be worried?<\/strong><\/h2>\n<p>Bringing a non-<em>Saccharomyces<\/em> yeast to the market requires thorough food safety assessments and adherence to regulatory responsibilities. Manufacturers must ensure that the yeast strain is safe for human consumption, with comprehensive testing for potential toxins, allergens, and pathogenic properties. Additionally, the yeast must be approved for use in food production and comply with local and national regulations governing the introduction of new ingredients or microorganisms in the brewing industry.<\/p>\n<p>So, you can put your mind at ease. Every Fermentis product on the market has undergone thorough testing and is ready to make amazing beers!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-259305890\">\n\n\t<div id=\"col-2136085303\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Conclusion<\/strong><\/h3>\n<p>The world of non-Saccharomyces yeast is moving fast, and the brewers paying attention now will be the ones setting the pace tomorrow. Whether you&#8217;re looking to craft a genuinely flavorful NOLO beer, add a wild and funky dimension to your range, or simply understand what these strains can do, the science is on your side.<\/p>\n<p>Non-Sacc yeasts are no longer a curiosity. They&#8217;re a genuine brewing tool, and with the right knowledge and products, they&#8217;re well within reach for any brewer willing to explore them.<\/p>\n<p>If you want to dig deeper into our non-Saccharomyces solutions, including SafBrew\u2122 LA-02 and SafBrew\u2122 BR-8, or discuss how they might fit into your brewing process, our fermentation specialists are here to help.\u00a0<a class=\"font-medium text-terracotta-600 underline decoration-dotted underline-offset-4 hover:text-terracotta-700\" href=\"https:\/\/fermentis.com\/en\/contact\/\" target=\"_blank\" rel=\"noopener noreferrer\">Get in touch via our contact form<\/a>\u00a0or\u00a0<a class=\"font-medium text-terracotta-600 underline decoration-dotted underline-offset-4 hover:text-terracotta-700\" href=\"https:\/\/fermentis.com\/en\/distributor\/\" target=\"_blank\" rel=\"noopener noreferrer\">find your local distributor<\/a>\u00a0to get started. Cheers to that!<\/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_125271433 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_100698001\">\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-1395602565\">\n\n\t<div id=\"col-1079780336\" 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=\"1020\" height=\"952\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-1024x956.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-1024x956.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-800x747.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-768x717.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-1536x1433.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-2048x1911.avif 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/05\/MONTANDON-Gabriela-600x560.avif 600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"b2a8a4\" style=\"--dominant-color: #b2a8a4;\" \/>\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>Gabriela Montandon<\/h4>\n<p>Global R&amp;D Manager<\/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-1079780336 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1670975160\" 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-1243196258\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1243196258 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Gabriela Montandon is our Global R&amp;D Manager<\/strong><\/p>\n<p>Gabriela leads global R&amp;D at Fermentis, where she drives a multidisciplinary team that advances innovation across beer, wine, coffee, spirits, and other fermented beverages, in collaboration with internal and external partners worldwide.<\/p>\n<p>At Fermentis, she played a pivotal role in establishing the company\u2019s sensory and applied research programs. These initiatives underpin Fermentis\u2019 distinctive approach to characterizing yeast behavior and deepening understanding of microbial contributions to flavor expression at a pilot &amp; industrial scale.<\/p>\n<p>Gabriela\u2019s scientific foundation integrates academic research with entrepreneurial practice. She holds a Ph.D. in Microbiology from UFMG (BR) and KU Leuven, Gent (BE), where she conducted pioneering work on the selection, phenotypic characterization, and industrial validation of South American native <i>Saccharomyces<\/i>\u00a0strains for top fermentation. Her research, validated in her former brewery, valorized the use of non\u2011conventional yeast biodiversity to enhance fermentation performance, aromatic complexity, and process resilience, influencing modern brewing and local beverage\u2011fermentation practices.<\/p>\n<p>A trained professional beer taster, Gabriela brings technical depth to sensory research, supporting the development of new products and the optimization of existing ones. She is committed to strengthening the organization through scientific rigor, cross\u2011functional collaboration, and the continuous elevation of quality standards.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row row-small\"  id=\"row-1777429869\">\n\n\t<div id=\"col-200468572\" 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=\"1010\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-1010x1024.avif\" class=\"attachment-large size-large has-transparency\" alt=\"Philippe Janssens\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-1010x1024.avif 1010w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-789x800.avif 789w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-768x779.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-1514x1536.avif 1514w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-2019x2048.avif 2019w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-600x609.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2026\/01\/Philippe-JANSSENS-100x100.avif 100w\" sizes=\"auto, (max-width: 1010px) 100vw, 1010px\" data-has-transparency=\"true\" data-dominant-color=\"e3d4d2\" style=\"--dominant-color: #e3d4d2;\" \/>\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 \u2013 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-200468572 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-994791734\" 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-998908265\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-998908265 {\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 a Bio-Engineer, followed by the same university with a Master&#8217;s 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. 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 for Fermentis from 2016, as \u201cTechnical Manager, Brewer\u201d.<\/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_100698001 {\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_1880936927\">\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-388734977\">\n\n\t<div id=\"col-1063073515\" 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-1875597018\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1875597018 {\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_1880936927 {\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":5,"featured_media":727752,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-727725","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6.1 (Yoast SEO v27.7) - 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