{"id":42798,"date":"2022-03-04T09:48:26","date_gmt":"2022-03-04T08:48:26","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/beer\/safale-be-256-questions-answers\/"},"modified":"2026-04-15T22:23:16","modified_gmt":"2026-04-15T20:23:16","slug":"safale-be-256-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/beer\/safale-be-256-questions-answers\/","title":{"rendered":"SafAle\u2122 BE-256 Preguntas y respuestas"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-2572232\">\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-1110512641\" 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<br data-source=\"\n\"><\/p>\n<h1><span style=\"font-size: 80%\"><strong>SafAle\u2122 BE-256 Preguntas y respuestas<\/strong><\/span><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Todo lo que necesita saber sobre SafAle\u2122 BE-256<\/p>\n<p><br data-source=\"\n\"><em>Por Gabriela Montandon<\/em><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1110512641 {\n  width: 81%;\n}\n#text-box-1110512641 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-2572232 {\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_1622268504\">\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-362672963\">\n\n\t<div id=\"col-1041020502\" 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_1601520304\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"288\" height=\"1080\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg\" class=\"attachment-original size-original\" alt=\"BE-256_288_C\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C.jpg 288w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C-213x800.jpg 213w, https:\/\/fermentis.com\/wp-content\/uploads\/2022\/03\/BE-256_288_C-273x1024.jpg 273w\" sizes=\"auto, (max-width: 288px) 100vw, 288px\" \/>\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_1601520304 {\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-1539203432\" 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<p><br data-source=\"\n\n\">Descubra todo lo que necesita saber sobre SafAle\u2122 BE-256, la levadura perfecta para las cervezas fuertes belgas, leyendo nuestras preguntas y respuestas con nuestra Directora de I+D de An\u00e1lisis Sensorial, Gabriela Montandon.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfPor qu\u00e9 Fermentis decidi\u00f3 a\u00f1adir este producto de levadura a la gama?<\/strong><\/h3>\n<p><br data-source=\"\n\">Una cepa de levadura de alto rendimiento y fermentaci\u00f3n r\u00e1pida siempre iba a ser una ventaja en nuestra gama. Cuando analizamos por primera vez SafAle\u2122 BE-256, nos dimos cuenta r\u00e1pidamente de que ten\u00eda un potencial asombroso para liberar acetato de isoamilo, uno de los componentes clave que se esconden tras el distintivo sabor afrutado (pl\u00e1tano fuerte y notas florales) que caracteriza a algunos tipos de cerveza. Gracias a su capacidad para alcanzar altos niveles de alcohol, dispon\u00edamos de una cepa de levadura ideal para las cervezas fuertes belgas cl\u00e1sicas (estilo Abbaye) que a tantos de nosotros nos gustan. Hoy en d\u00eda, ya no dedicamos una cepa a un solo estilo, porque hemos aprendido, mediante la experimentaci\u00f3n creativa y condiciones espec\u00edficas, que se puede utilizar una misma cepa de levadura para muchos estilos de cerveza diferentes.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfC\u00f3mo se desarroll\u00f3?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafAle\u2122 BE-256 se seleccion\u00f3 de un banco de levaduras belga mediante un proceso de selecci\u00f3n espec\u00edfico.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfPara qu\u00e9 sirve?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafAle\u2122 BE-256 puede adaptarse a muchos estilos de cerveza diferentes, pero tras haber realizado varias pruebas, lo recomendamos especialmente para las cervezas fuertes belgas, como el estilo Abbaye, Dubbel, Tripel, Quadruppel, pero tambi\u00e9n para las cervezas fuertes americanas, como las Imperial porters y las Imperials Stouts. En general, es preferible utilizar esta levadura para cervezas de alta densidad, con alto contenido de alcohol. No obstante, tambi\u00e9n recomendamos a los cerveceros que experimenten: \u00a1puede que aprendan algo que nosotros no sab\u00edamos!<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfCu\u00e1les son las principales ventajas de este producto?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafAle\u2122 BE-256 fermenta muy r\u00e1pidamente y produce altos niveles de acetato de isoamilo y otros \u00e9steres afrutados. B\u00e1sicamente, la intensidad de los sabores afrutados y a pl\u00e1tano producidos est\u00e1 relacionada con la concentraci\u00f3n inicial del mosto y la temperatura de fermentaci\u00f3n. Cuanto mayor sea la gravedad y la temperatura, m\u00e1s afrutados ser\u00e1n los \u00e9steres producidos. Por lo tanto, es posible dirigir los sabores afrutados jugando con la concentraci\u00f3n del mosto y la temperatura de fermentaci\u00f3n. Aumentar cualquiera de los dos generar\u00e1 m\u00e1s \u00e9steres, as\u00ed como m\u00e1s complejidad y tambi\u00e9n notas florales.<br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1317967824\">\n\n\t<div id=\"col-1764449594\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<br data-source=\"\n\"><\/p>\n<h3><strong>Hay otro producto en la gama llamado SafAle\u2122 BE-134, \u00bfest\u00e1 relacionado?<\/strong><\/h3>\n<p><br data-source=\"\n\">De hecho, est\u00e1n relacionadas, ya que ambas cepas de levadura proceden de B\u00e9lgica. Sin embargo, son muy diferentes en varios aspectos.SafAle\u2122 BE-134 comparte las mismas iniciales &quot;BE&quot; pero es m\u00e1s adecuado para otros estilos de cerveza. Al producir \u00e9steres afrutados y componentes fen\u00f3licos (picantes), es ideal para elaborar cervezas secas y refrescantes, como el estilo Saison belga.SafAle\u2122 BE-256 no producir\u00e1 sabores picantes, pero s\u00ed notas afrutadas a\u00fan m\u00e1s intensas.<br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1442116735\" class=\"col medium-3 small-12 large-3\"  >\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\" >M\u00e1s informaci\u00f3n<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small has-shadow row-box-shadow-1 row-box-shadow-2-hover\" >\n  <\/div>\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_1622268504 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1071076216\">\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-1493742960\">\n\n\t<div id=\"col-1793253330\" 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=\"457\" height=\"557\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2022\/02\/Gabriela.png\" 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<br data-source=\"\n\"><\/p>\n<h4>Gabriela Montando<\/h4>\n<p><br data-source=\"\n\">Responsable t\u00e9cnico &#8211; An\u00e1lisis sensorial<br data-source=\"\n\n\"><\/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-1793253330 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1328958144\" 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-378859471\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-378859471 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><strong>Gabriela Montandon es nuestra Directora T\u00e9cnica &#8211; An\u00e1lisis Sensorial<\/strong><br data-source=\"\n\n\">Miembro del equipo de Investigaci\u00f3n y Desarrollo de Fermentis en Lesaffre (Lille &#8211; Francia, 2017) con amplia experiencia en el campo de los aromas y la fermentaci\u00f3n de la cerveza.<br data-source=\"\n\n\">Gabriela Montandon es responsable de la investigaci\u00f3n del programa sensorial en Fermentis y participa activamente en proyectos relacionados con la caracterizaci\u00f3n sensorial, dirige paneles sensoriales, desde la formaci\u00f3n hasta el desarrollo de perfiles sensoriales de cervezas y otras bebidas alcoh\u00f3licas.<br data-source=\"\n\n\">Es doctora en Microbiolog\u00eda (Universidad Federal de Minas Gerais &#8211; Brasil y KU Leuven, Campus Gent &#8211; B\u00e9lgica, 2016), y ha desarrollado el primer estudio de selecci\u00f3n y aplicaci\u00f3n industrial de cepas silvestres <i>de Saccharomyces cerevisiae<\/i> de Am\u00e9rica del Sur para la producci\u00f3n de cervezas especiales.<br data-source=\"\n\n\">Gabriela es catadora de cerveza certificada internacionalmente (BJCP 2010), participando activamente como jurado y asesora en los mayores concursos de cerveza del mundo. <span lang=\"EN-GB\">Cofundador de la cervecera Grimor (Brasil, 2010) con notable experiencia en el desarrollo de productos.<\/span><\/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_1071076216 {\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_918925472\">\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-1494561575\">\n\n\t<div id=\"col-1128961512\" 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-2107510203\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2107510203 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Volver a la opini\u00f3n de los expertos<\/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_918925472 {\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":42183,"parent":42727,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42798","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) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafAle\u2122 BE-256 Preguntas y respuestas - Fermentis<\/title>\n<meta name=\"description\" content=\"Encontrar\u00e1 todo lo que necesita saber 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