{"id":643700,"date":"2025-10-10T17:14:12","date_gmt":"2025-10-10T15:14:12","guid":{"rendered":"https:\/\/fermentis.com\/?p=643700"},"modified":"2026-03-12T15:16:13","modified_gmt":"2026-03-12T14:16:13","slug":"best-nolo-yeast-safbrew-la-01","status":"publish","type":"post","link":"https:\/\/fermentis.com\/en\/news\/fermentation\/beer-brewing\/best-nolo-yeast-safbrew-la-01\/","title":{"rendered":"SafBrew\u2122 LA-01: the most versatile nolo yeast"},"content":{"rendered":"<p>When we launched\u00a0SafBrew\u2122 LA-01\u00a0in 2018,\u00a0the no- and\u00a0low-alcohol\u00a0(NOLO) trend was already on the rise.\u00a0Nearly a\u00a0decade\u00a0later, the market has\u00a0exploded\u00a0from a niche segment into a mainstream part of the global beverage industry.\u00a0Although NOLO alternatives have been around for a while, what is striking is how quickly they are improving in quality.<\/p>\n<p>SafBrew\u2122 LA-01 was the first dry yeast for no- and low-alcohol beers available on the market. The strain\u2019s popularity has steadily grown worldwide, making it one of our best-selling products. Let\u2019s take a look at why SafBrew\u2122 LA-01 is the preferred choice for crafting low and no-alcohol beers.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1078891375\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"981\" height=\"654\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/05\/SafBrew-LA-01.jpg\" class=\"attachment-large size-large\" alt=\"nolo beer nolo yeast\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/05\/SafBrew-LA-01.jpg 981w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/05\/SafBrew-LA-01-800x533.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/05\/SafBrew-LA-01-768x512.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/05\/SafBrew-LA-01-600x400.jpg 600w\" sizes=\"auto, (max-width: 981px) 100vw, 981px\" \/>\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_1078891375 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" ><\/div><\/div>\n<h2><strong>Brewing low- and no-alcohol beer with SafBrew\u2122 LA-01<\/strong><\/h2>\n<p>Before we dive in, it\u2019s important to note that the terms \u201clow alcohol\u201d, \u201cnon-alcoholic\u201d, and \u201calcohol-free\u201d can have different meanings from one country to the next. Generally, non-alcoholic beers must contain less than 0.5% ABV, while low-alcohol beers should be under 1.2% ABV. Be sure to always check your local regulations before labelling your products.<\/p>\n<p>SafBrew\u2122 LA-01 is a <em>Saccharomyces<\/em>\u00a0<em>cerevisiae\u00a0<\/em>var.\u00a0<em>chevalieri<\/em>\u00a0yeast strain. It maintains all the expected brewing pedigree of its species, not least the reliability. The main difference with other\u00a0<em>S.\u00a0cerevisiae<\/em>, is that SafBrew\u2122 LA-01 is maltose-negative and can only assimilate simple sugars, such as fructose or glucose. Other brewing strains will consume maltose, thereby producing more alcohol. With SafBrew\u2122 LA-01, craft brewers can easily produce low- and even no-alcohol beers, especially when adapting certain brewing parameters.<\/p>\n<p>The starting point is to adjust the wort in order to reduce the amount of sugar available for the yeast. It\u2019s also important to stop fermentation when apparent attenuation has been reached, especially when producing non-alcoholic beers. This can be done by cold crashing.<\/p>\n<p>These are two very simple ways to guide the brewing process to achieve your desired results, whether you\u2019re brewing a low-alcohol beer or a non-alcoholic one. Note that you will need to pasteurize your beer; this is to prevent any unwanted re-fermentation due to the remaining sugar.<\/p>\n<p>Check out our step-by-step guide to pasteurizing small-batch NOLO beer <a href=\"https:\/\/www.youtube.com\/watch?v=aMTDEVoZMII\">here<\/a>.<\/p>\n<h2><strong>Adjusting flavor and mouthfeel<\/strong><\/h2>\n<p>So, technically speaking, you can brew a nolo beer quite easily. But what about the taste and mouthfeel? A common flaw in the nolo beer world is that they tend to taste a little \u2018worty\u2019 or lack the mouthfeel of their alcoholic counterparts.<\/p>\n<p>Through extensive trials and tests, we have identified several ways to adjust these perceived defects and also add more complexity to your no- and\/or low-alcohol brews.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_517206423\">\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\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-1024x683.avif\" class=\"attachment-large size-large not-transparent\" alt=\"Nolo beers nolo yeast no alcohol beers low alcohol beers\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-1024x683.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-800x533.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-768x512.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-1536x1024.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-2048x1365.avif 2048w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Nolo-beers-nolo-yeast-no-alcohol-beers-low-alcohol-beers-600x400.avif 600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"999689\" style=\"--dominant-color: #999689;\" \/>\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_517206423 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" ><\/div><\/div>\n<p>Firstly, we recommend adjusting the pH, especially with kettle souring. This will compensate for the reduced mouthfeel and give your brew that extra edge many NOLO beers appear to be missing.<\/p>\n<p>Since alcoholic fermentation is limited when producing no- or low-alcohol beer, the addition of bacterial fermentation beforehand is recommended to help improve the character of the beer. We trialed and tested comparable adjustments using acid adjuncts, but the sensory results were simply not as good as those achieved through kettle souring. This is because the kettle souring process not only lowers pH, but can also provide some interesting flavors such as fruity and citrus notes.<\/p>\n<p>Our second suggestion is dry hopping. This is another good way to add some flavor to your NOLO brews. The best results we have achieved so far were, in fact, a combination of kettle souring and dry hopping. As always, we encourage you to conduct your own trials and experiments to find the best recipe for your customers.<\/p>\n<h2><strong>Crafting diverse beer styles with SafBrew\u2122 LA-01<\/strong><\/h2>\n<p>With smart brewing methods, it\u2019s now possible to brew any kind of beer style with limited alcohol. SafBrew\u2122 LA-01 is, in fact, perfectly adapted for brewing diverse no- or low-alcohol beer styles. This is thanks to its inherent characteristics, as well as its flexibility when one gets a little creative.<\/p>\n<p>As a POF+ yeast strain, SafBrew\u2122 LA-01 can produce phenolic notes. These spicy or clove-like notes are highly suited to many beer styles, especially those of Belgian origin, such as Saison. Though SafBrew\u2122 LA-01\u00a0will always be considered POF + from a\u00a0genetic standpoint,\u00a0there are\u00a0three very efficient ways of dialing\u00a0down its\u00a0phenolic\u00a0side.\u00a0Through various trials,\u00a0we\u2019ve\u00a0observed\u00a0that\u00a0it\u2019s\u00a0possible to\u00a0suppress\u00a0the POF character of SafBrew\u2122 LA-01\u00a0through\u00a0certain brewing techniques or the use of specific ingredients.<\/p>\n<p>Here are\u00a0three tips to\u00a0attenuate\u00a0or neutralize\u00a0the phenolic\u00a0flavor\u00a0of\u00a0SafBrew\u2122 LA-01.<\/p>\n<h3><strong>1. High temperature mashing (over 70\u00b0C)<\/strong><\/h3>\n<p>One of the common practices\u00a0to\u00a0brew no- or low-alcohol beer\u00a0is to mash at\u00a0a\u00a0higher temperature than what is\u00a0generally recommended\u00a0for a standard beer. To understand how the\u00a0mashing\u00a0temperature\u00a0can\u00a0impact\u00a0the phenolic\u00a0perception,\u00a0it\u2019s\u00a0important to look at the enzymatic action of the malt during this brewing step.\u00a0Enzymatic activity is influenced by temperature\u00a0and\/or pH, so\u00a0playing with these parameters\u00a0can\u00a0increase or decrease\u00a0production\u00a0of\u00a0certain compounds\u00a0and notably the phenolic precursors that can be found in the malt.<\/p>\n<p>In this case, the phenolic precursors we are talking about are ferulic and coumaric acids.\u00a0At higher\u00a0temperatures,\u00a0the enzymatic activity is lower, and so fewer phenolic precursors (i.e. ferulic acid)\u00a0are produced in the wort. This ultimately allows brewers to ferment a more neutral beer with no notable spice or clove-like flavors.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_255899582\">\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=\"334\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers-1024x335.avif\" class=\"attachment-large size-large has-transparency\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers-1024x335.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers-800x262.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers-768x251.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers-600x196.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Process-of-brewing-of-nolo-beers.avif 1384w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"true\" data-dominant-color=\"f1eeea\" style=\"--dominant-color: #f1eeea;\" \/>\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_255899582 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em><u>Enzymatic activity during mashing\u00a0releases\u00a0phenolic precursors\u00a0that can be processed into 4-VG by POF+ yeasts. Higher mashing temperature reduces this activity.<\/u><\/em><\/p>\n<h3><strong>2. Experimenting with special malts<\/strong><\/h3>\n<p>Another way to reduce the phenolic perception is to experiment with special malts. Some malts, especially darker,\u00a0roasted\u00a0or smoked\u00a0varieties, hold a much higher concentration of phenolic compounds. When you brew using these\u00a0special\u00a0malts, these\u00a0phenols\u00a0and\u00a0other compounds\u00a0will\u00a0generally translate\u00a0into distinctive flavors typical of darker beer styles\u00a0(e.g.\u00a0roasted flavors, caramel,\u00a0toffee,\u00a0chocolate,\u00a0smoky, bacon\u00a0etc.).\u00a0Why not brew a low-alcohol stout or porter?<\/p>\n<p>Additionally,\u00a0the\u00a0presence of dark malts in the grist tends\u00a0to reduce phenolic production by yeast\u00a0because they\u00a0contain\u00a0more complex compounds (like melanoidins and polyphenols) that can bind or block the precursors needed for phenol formation. These specialty malts also have less ferulic acid available, which is the main building block for phenolic flavors like clove, as\u00a0it gets degraded\u00a0by\u00a0the roasting\u00a0process.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_32241227\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"501\" height=\"334\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/Malts-for-nolo-beers.avif\" class=\"attachment-large size-large has-transparency\" alt=\"\" data-has-transparency=\"true\" data-dominant-color=\"554332\" style=\"--dominant-color: #554332;\" \/>\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_32241227 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em><u>Special malts can be used to reduce the phenolic perception in low alcohol beers brewed with SafBrew\u2122 LA-01<\/u><\/em><\/p>\n<h3><strong>3. Kettle souring with SafSour LP 652\u2122<\/strong><\/h3>\n<p>And, last but not least, this tip\u00a0is a\u00a0clever\u00a0recommendation we have been encouraging for many years now. As mentioned earlier, SafBrew\u2122 LA-01 works very well with a kettle souring process or creative dry hopping. This means you can also produce very clean and sophisticated sour beers or hoppy low-alcohol ales.<\/p>\n<p>Throughout numerous\u00a0trials, we noticed that added sourness in low-alcohol beers helps to compensate\u00a0for\u00a0the\u00a0watery or overly sweet flavor profile. It also\u00a0adds fruity flavors from the bacterial fermentation. And\u00a0here\u2019s\u00a0the kicker\u00a0\u2013\u00a0another\u00a0side-effect of kettle souring your\u00a0wort\u00a0using our solutions is the successful reduction or even elimination of phenolic notes\u00a0in the beer. Our results, especially on the sensory\u00a0analysis\u00a0side, showed that low-alcohol beers kettle soured with <a href=\"https:\/\/fermentis.com\/en\/product\/saf-sour-lp-652\/\">SafSour\u00a0LP\u00a0652\u2122<\/a> were never considered phenolic. Indeed, the souring process helped\u00a0to\u00a0boost the\u00a0citrus\u00a0and tropical notes in dry-hopped beers.<\/p>\n  <div class=\"banner-grid-wrapper\">\n  <div id=\"banner-grid-404898028\" class=\"banner-grid row row-grid row-small\" data-packery-options=\"\">\n                      \n<div class=\"col grid-col large-6 grid-col-1\" ><div class=\"col-inner\">\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_974330675\">\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=\"1020\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-1024x1024.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-1024x1024.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-800x800.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-450x450.avif 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-768x768.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-1536x1536.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-300x300.avif 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-600x600.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont-100x100.avif 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/LA-01-25kg-FRont.avif 1600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"efe1da\" style=\"--dominant-color: #efe1da;\" \/>\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_974330675 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<\/div><\/div>\n<div class=\"col grid-col large-6 grid-col-1\" ><div class=\"col-inner\">\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_191512737\">\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=\"1020\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-1024x1024.avif\" class=\"attachment-large size-large not-transparent\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-1024x1024.avif 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-800x800.avif 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-450x450.avif 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-768x768.avif 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-1536x1536.avif 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-300x300.avif 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-600x600.avif 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front-100x100.avif 100w, https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafSour-LP-652-100g-front.avif 1600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" data-has-transparency=\"false\" data-dominant-color=\"efe4dc\" style=\"--dominant-color: #efe4dc;\" \/>\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_191512737 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<\/div><\/div>\n            <\/div>\n    <style>\n    #banner-grid-404898028 .grid-col-1{height: 600px}\n    #banner-grid-404898028 .grid-col-1-2{height: 300px}\n    #banner-grid-404898028 .grid-col-1-3{height:200px}\n    #banner-grid-404898028 .grid-col-2-3{height: 400px}\n    #banner-grid-404898028 .grid-col-1-4{height: 150px}\n    #banner-grid-404898028 .grid-col-3-4{height: 450px}\n\n\n    \n    \n\n  <\/style>\n    <\/div>\n  \n<p><em><u>A dynamic duo: SafBrew\u2122 LA-01 and SafSour LP 652\u2122 are ideal solutions for producing sophisticated no- or low-alcohol sour beers.<\/u><\/em><\/p>\n<h2><strong>Key takeaways for brewers<\/strong><\/h2>\n<p>Whether you\u2019re looking to brew a low-alcohol or non-alcoholic beer, SafBrew\u2122 LA-01 should be on your trial list. By adjusting specific brewing parameters, you can achieve both very easily.<\/p>\n<p>And when it comes to beer styles, the sky is the limit. With some creativity and care, we are confident you can brew any style of no- or low-alcohol beer using SafBrew\u2122 LA-01. It\u2019s such a versatile and complete NOLO yeast, you can craft anything from a stout to a sour, wit, or IPA.<\/p>\n<p>Not convinced? Come and taste our selection of no- and low-alcohol beers at <a href=\"https:\/\/fermentis.com\/en\/event-calendar\/\">our next event in your area<\/a>. You will be amazed at how good they are!<\/p>\n<p>You can also check out our NOLO Brewer Stories featuring SafBrew\u2122 LA-01 at <a href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/beer-brewing\/yeast-low-alcohol-and-non-aloholic-beers\/\">La Rouget<\/a>, and <a href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/beer-brewing\/no-alcohol-beer-yeast-safbrew-la-01\/\">Aux Enfants Terribles<\/a> in France.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we launched\u00a0SafBrew\u2122 LA-01\u00a0in 2018,\u00a0the no- and\u00a0low-alcohol\u00a0(NOLO) trend was already on the rise.\u00a0Nearly a\u00a0decade\u00a0later, the market has\u00a0exploded\u00a0from a niche segment into a mainstream part of the global beverage industry.\u00a0Although NOLO alternatives have been around for a while, what is striking is how quickly they are improving in quality. SafBrew\u2122 LA-01 was the first dry yeast&#8230;<\/p>\n","protected":false},"author":21,"featured_media":643755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[445],"tags":[],"class_list":["post-643700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer-brewing"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafBrew\u2122 LA-01: the most versatile nolo yeast - Fermentis<\/title>\n<meta name=\"description\" content=\"Learn about brewing low and no-alcohol beers, including our top versatile nolo yeast SafBrew\u2122 LA-01.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/beer-brewing\/best-nolo-yeast-safbrew-la-01\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SafBrew\u2122 LA-01: the most versatile nolo yeast\" \/>\n<meta property=\"og:description\" content=\"Learn about brewing low and no-alcohol beers, including our top versatile nolo yeast SafBrew\u2122 LA-01.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/en\/news\/fermentation\/beer-brewing\/best-nolo-yeast-safbrew-la-01\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-10T15:14:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-12T14:16:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2025\/10\/SafBrew\u2122-LA-01-is-the-ideal-yeast-for-craft-brewers-to-address-the-low-alcohol-trend.avif\" \/>\n\t<meta property=\"og:image:width\" content=\"435\" \/>\n\t<meta property=\"og:image:height\" content=\"291\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Adrian\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@fermentis\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Adrian\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/\"},\"author\":{\"name\":\"Adrian\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/#\\\/schema\\\/person\\\/1adecd1455c5703db9b4193098d551dd\"},\"headline\":\"SafBrew\u2122 LA-01: the most versatile nolo yeast\",\"datePublished\":\"2025-10-10T15:14:12+00:00\",\"dateModified\":\"2026-03-12T14:16:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/\"},\"wordCount\":1426,\"publisher\":{\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/fermentis.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/SafBrew\u2122-LA-01-is-the-ideal-yeast-for-craft-brewers-to-address-the-low-alcohol-trend.avif\",\"articleSection\":[\"Beer &amp; brewing\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/\",\"url\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/beer-brewing\\\/best-nolo-yeast-safbrew-la-01\\\/\",\"name\":\"SafBrew\u2122 LA-01: the most versatile nolo yeast - 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