{"id":29016,"date":"2020-10-19T11:35:18","date_gmt":"2020-10-19T09:35:18","guid":{"rendered":"http:\/\/fermentis.com\/centre-connaissances\/insights\/experts-biere\/questions-reponses-safbrew-da-16\/"},"modified":"2026-04-16T20:17:09","modified_gmt":"2026-04-16T18:17:09","slug":"safbrew-da16-qa","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/beer\/safbrew-da16-qa\/","title":{"rendered":"Questions et r\u00e9ponses sur SafBrew\u2122 DA-16"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-304493845\">\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-1822029523\" 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>Questions et r\u00e9ponses sur SafBrew\u2122 DA-16<\/strong><\/span><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Tout ce que vous devez savoir sur SafBrew\u2122 DA-16<\/p>\n<p><br data-source=\"\n\"><em>Par Philippe Janssens<\/em><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1822029523 {\n  width: 81%;\n}\n#text-box-1822029523 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-304493845 {\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_1078008812\">\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-1899805502\">\n\n\t<div id=\"col-1256662904\" 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><br data-source=\"\n\nChez Fermentis, nous avons r\u00e9cemment lanc\u00e9 un tout nouveau produit \u00e0 base de levure : SafBrew\u2122 DA-16. D\u00e9couvrez tout ce que vous devez savoir sur cette solution de fermentation innovante, en lisant notre questions-r\u00e9ponses avec le responsable R&amp;D produit, Philippe Janssens.\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-1079185999\">\n\n\t<div id=\"col-981580844\" 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_397555397\">\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-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_397555397 {\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-771203176\" 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<br data-source=\"\n\"><\/p>\n<h3><strong>Pourquoi Fermentis a d\u00e9cid\u00e9 d&#039;ajouter ce produit de levure \u00e0 la gamme ?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafBrew\u2122 DA-16 est un m\u00e9lange de levure et d&#039;enzyme. Il s\u2019agit d\u2019un produit de levure hautement att\u00e9nuant d\u00e9velopp\u00e9 de mani\u00e8re similaire \u00e0 SafBrew\u2122 HA-18, qui est fabriqu\u00e9 avec une souche de levure POF+.<br data-source=\"\n\n\">Avec SafBrew\u2122 DA-16, nous avons voulu cr\u00e9er une nouvelle solution qui ne cr\u00e9e pas de ph\u00e9nols en utilisant une levure <em>Saccharomyces<\/em> qui est POF-. Au cours des essais, nous avons observ\u00e9 que cette combinaison de levure et d\u2019enzyme \u00e9tait particuli\u00e8rement adapt\u00e9e \u00e0 la production de styles de bi\u00e8res aromatiques s\u00e8ches.<br data-source=\"\n\n\">Comme les enzymes d\u00e9gradent la plupart des sucres complexes pr\u00e9sents dans le mo\u00fbt et que la levure consomme les sucres simples, la boisson finale contient tr\u00e8s peu de sucres r\u00e9siduels, d&#039;o\u00f9 son go\u00fbt sec et son potentiel alcoolique relativement \u00e9lev\u00e9.<br data-source=\"\n\"><\/p>\n<h3><strong>Comment a-t-il \u00e9t\u00e9 d\u00e9velopp\u00e9 ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Apr\u00e8s un processus de pr\u00e9s\u00e9lection minutieux, nous avons s\u00e9lectionn\u00e9 6 souches de levures particuli\u00e8rement adapt\u00e9es aux bi\u00e8res aromatiques et\/ou houblonn\u00e9es et en avons s\u00e9lectionn\u00e9 une, une souche POF- <em>Saccharomyces cerevisiae<\/em> .<br data-source=\"\n\n\">Nous avons ensuite combin\u00e9 cette souche de levure avec une enzyme (amyloglucosidase) avant de l\u2019introduire dans diff\u00e9rents mo\u00fbts. Nous avons remarqu\u00e9 que la souche <em>Saccharomyces<\/em> produisait beaucoup d&#039;esters et, entre autres, fonctionnait bien avec des houblons aromatiques ajout\u00e9s \u00e0 diff\u00e9rents moments du processus (en fin d&#039;\u00e9bullition ou en tourbillon et pendant la fermentation ou la maturation).<br data-source=\"\n\n\">L&#039;enzyme (AMG) a \u00e9t\u00e9 s\u00e9lectionn\u00e9e car elle fonctionne tr\u00e8s bien aux temp\u00e9ratures de fermentation et c&#039;est aussi un produit naturel.<br data-source=\"\n\n\">SafBrew\u2122 DA-16 est la combinaison parfaite de <em>Saccharomyces cerevisiae<\/em> et d&#039;enzyme pour cr\u00e9er une solution compl\u00e8te.<br data-source=\"\n\"><\/p>\n<h3><strong>A quoi \u00e7a sert ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Le produit final, SafBrew\u2122 DA-16, est particuli\u00e8rement adapt\u00e9 aux styles de bi\u00e8res aromatiques fortes et s\u00e8ches comme la \u00ab Brut IPA \u00bb. Il convient \u00e9galement de noter que cette levure a le potentiel de fonctionner parfaitement pour lib\u00e9rer et activer les pr\u00e9curseurs aromatiques du houblon, y compris, mais sans s&#039;y limiter, les houblons actuellement bien connus comme Citra, Mosaic et Cascade.<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-1449424677\">\n\n\t<div id=\"col-820100998\" 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<br data-source=\"\n\"><\/p>\n<h3><strong>Quels sont les principaux avantages de ce produit ?<\/strong><\/h3>\n<p><br data-source=\"\n\">La s\u00e9cheresse du produit provient de l\u2019activit\u00e9 enzymatique de l\u2019amyloglucosidase. Cette enzyme convertit les sucres non fermentescibles et plus complexes en sucres fermentescibles. Ces sucres fermentescibles sont consomm\u00e9s par la levure cr\u00e9ant de l&#039;alcool, du CO <sub>2<\/sub> et des compos\u00e9s aromatiques. Plus vous fermentez, plus vous obtenez d&#039;ar\u00f4me.<br data-source=\"\n\n\">Le r\u00e9sultat final est une bi\u00e8re tr\u00e8s s\u00e8che, propre et croquante, sans aucun go\u00fbt d\u00e9sagr\u00e9able. SafBrew\u2122 DA-16 est vraiment efficace pour am\u00e9liorer et augmenter le potentiel du houblon et fournit des caract\u00e8res sp\u00e9cifiques typiques des bi\u00e8res \u00e0 forte teneur en houblon.<br data-source=\"\n\"><\/p>\n<h3><strong>Il existe certaines similitudes entre SafBrew\u2122 DA-16 et SafBrew\u2122 HA-18 car ils sont tous deux fabriqu\u00e9s \u00e0 partir d&#039;un m\u00e9lange de levure et d&#039;enzymes (et sont donc tous deux capables de cr\u00e9er des bi\u00e8res hautement att\u00e9nu\u00e9es). Quelles sont les diff\u00e9rences ?<\/strong><\/h3>\n<p><br data-source=\"\n\">La premi\u00e8re diff\u00e9rence r\u00e9side dans le taux d&#039;alcool, on le voit imm\u00e9diatement lors de la fermentation. SafBrew\u2122 HA-18 a le potentiel d&#039;atteindre 18 % ABV lorsque la densit\u00e9 initiale est proche de 30-32\u00b0P. En revanche, SafBrew\u2122 DA-16 n&#039;atteint que 16 % ABV lorsque la densit\u00e9 initiale est proche de 30\u00b0P.<br data-source=\"\n\"><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-521461203\" 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\" >Plus d&#039;informations<\/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>Visitez la page produit ici<\/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-1721341846\">\n\n\t<div id=\"col-1839727629\" 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><br data-source=\"\n\n\">La deuxi\u00e8me diff\u00e9rence est le caract\u00e8re POF. SafBrew\u2122 HA-18 fournira des ph\u00e9nols alors que SafBrew\u2122 DA-16 ne le fera pas.<br data-source=\"\n\n\">SafBrew\u2122 HA-18 a \u00e9t\u00e9 con\u00e7u \u00e0 l&#039;origine pour les styles de bi\u00e8re de ferme et le vin d&#039;orge, avec une teneur \u00e9lev\u00e9e en alcool et des caract\u00e8res ph\u00e9noliques plus \u00e9lev\u00e9s et SafBrew\u2122 DA-16 a \u00e9t\u00e9 con\u00e7u pour les styles de bi\u00e8re s\u00e8che et aromatique avec un profil fruit\u00e9 \u00e9lev\u00e9.<br data-source=\"\n\n\"><em>NB HA = Haute Att\u00e9nuation, DA = Ar\u00f4me Sec<\/em><br data-source=\"\n\"><\/p>\n<h3><strong>Le DA-16 est recommand\u00e9 pour le Brut IPA, en quoi est-il diff\u00e9rent du SafAle\u2122 S-04 ou du SafAle\u2122<\/strong> <strong>US-05 qui peuvent \u00e9galement \u00eatre utilis\u00e9s pour les IPA ?<\/strong><\/h3>\n<p><br data-source=\"\n\">La Brut IPA est un style de bi\u00e8re inspir\u00e9 des vins mousseux, car elle est tr\u00e8s s\u00e8che, l\u00e9g\u00e8re en corps, intens\u00e9ment p\u00e9tillante avec de petites bulles, relativement riche en alcool et aromatique. Il est fruit\u00e9 et houblonn\u00e9 avec un tr\u00e8s faible taux de sucre r\u00e9siduel.<br data-source=\"\n\"><br data-source=\"\n\">SafAle\u2122 S-04 et SafAle\u2122 US-05 sont des souches de levure parfaitement adapt\u00e9es aux IPA standards et sont tr\u00e8s compl\u00e9mentaires \u00e0 cet \u00e9gard ; la premi\u00e8re \u00e9tant \u00e9galement plus aromatique et floculant et d\u00e9cantant tr\u00e8s fortement ; et la seconde \u00e9tant plus \u00ab neutre \u00bb ; toutes deux POF- cependant. Leur att\u00e9nuation est comprise entre 83 et 84 % ADF tandis que SafBrew\u2122 DA-16 a un ADF proche de 100 % (entre 98 et 102 ADF).<br data-source=\"\n\"><\/p>\n<h3><strong>Conclusion<\/strong><\/h3>\n<p><br data-source=\"\n\">SafBrew\u2122 DA-16 est une solution unique. Il est tr\u00e8s sec, aromatique, sans production de ph\u00e9nol pendant la fermentation. Il convient aux bi\u00e8res tr\u00e8s houblonn\u00e9es car il mettra en valeur certaines des saveurs du houblon. Mais en tant que brasseur, vous pouvez toujours exp\u00e9rimenter tous nos produits et d\u00e9couvrir de nouvelles fa\u00e7ons de les utiliser. Soyez cr\u00e9atif !<br data-source=\"\n\n\"><\/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_1078008812 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1921938762\">\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-738964451\">\n\n\t<div id=\"col-367931692\" 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<br data-source=\"\n\"><\/p>\n<h4>Philippe Janssens<\/h4>\n<p><br data-source=\"\n\">Responsable R&amp;D &#8211; Bi\u00e8re et Brassage<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-367931692 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1322981275\" 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-1503157301\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1503157301 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><strong>Philippe Janssens est notre responsable technique de brassage<\/strong><br data-source=\"\n\n\">Philippe Janssens est belge, dipl\u00f4m\u00e9 de l&#039;Universit\u00e9 Catholique de Louvain-la-Neuve en tant que Bio-Ing\u00e9nieur, suivi de la m\u00eame universit\u00e9 d&#039;un Master en Malting &amp; Brewing Science.<br data-source=\"\n\n\">Philippe a acquis une longue exp\u00e9rience d&#039;environ 30 ans dans le milieu brassicole ;<br data-source=\"\n\n\">D&#039;abord comme brasseur en Afrique et en Belgique, o\u00f9 il a dirig\u00e9 l&#039;usine pilote d&#039;ABInBev pendant la plus grande partie de sa carri\u00e8re ;<br data-source=\"\n\n\">Deuxi\u00e8mement en tant qu&#039;ing\u00e9nieur brevets pour ABInBev et pour la pratique priv\u00e9e et enfin en tant que responsable du d\u00e9veloppement commercial dans l&#039;industrie du houblon, au sein de l&#039;organisation Yakima Chief-Hopunion pendant environ 7 ans.<br data-source=\"\n\n\">Aujourd\u2019hui, Philippe travaille au sein de l\u2019\u00e9quipe Fermentis, Business unit du groupe Lesaffre, en tant que \u00ab Responsable Technique Brasseur \u00bb \u00e0 compter de mi-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_1921938762 {\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_705472848\">\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-1801059391\">\n\n\t<div id=\"col-366443208\" 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-1454762238\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1454762238 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Retour aux avis d&#039;experts<\/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_705472848 {\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":33000,"parent":27950,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-29016","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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