Non‑alcoholic yeast strain SafBrew LA‑02 500 g

SafBrew™ LA‑02 is the first non‑Saccharomyces yeast selected by Fermentis for the production of non‑alcoholic and low‑ABV beers (< 0.5 % ABV). This Torulaspora delbrueckii strain assimilates only simple sugars (glucose, fructose, sucrose) and ignores complex sugars (maltose, maltotriose, dextrins), thus preserving the body and foam of the beer without producing undesired alcohol. Its POF‑ (non‑phenolic) profile ensures a clean and neutral fermentation, highlighting malt and hops without spicy or clove notes. Ideal for breweries aiming to produce high‑quality non‑alcoholic beers with a full and balanced texture.

Why choose this product?

• Selective fermentation of simple sugars for non‑alcoholic beer (< 0.5 % ABV).
• Neutral and non‑phenolic profile enhancing malt and hop character.
• Preserves body and texture thanks to non‑assimilation of complex sugars.

Technical characteristics

• Strain: Torulaspora delbrueckii POF‑
• Fermentation type: Ale (non‑Saccharomyces)
• Origin: France (Fermentis | Lesaffre)
• Apparent attenuation: 5–10 %
• Flocculation / sedimentation: medium
• Optimal temperature: 20–25 °C
• Fermentation duration: 3–4 days at 20 °C
• Recommended styles: non‑alcoholic, low‑ABV, modern ales and lagers
• Dosage: 50–80 g/hL (0.06–0.10 oz/gal)
• Viability: > 1.0 × 10¹⁰ CFU/g
• Purity: > 99.999 %
• Storage: < 10 °C (6 months) or ≈ 4 °C (> 6 months)
• Shelf life: 24 months from production date
• Nutrients or starters not included

Rolling Beers Technical Tips

• Immediate cold crash once final gravity is reached to avoid any re‑fermentation.
• Perform dry hop only after cooling (< 4 °C).
• Mandatory pasteurization of the final product (80–120 PU at pH 4.2).
• Do not reuse or reculture this yeast (maltose‑negative).

Product FAQ

• Is it suitable for non‑alcoholic beers? Yes, it is specifically developed for low‑ABV and NA beers (< 0.5 % ABV).
• Can it be reused? No, it is not suitable for propagation or repitching.
• Should it be rehydrated? Optional: direct pitching possible or rehydration in 10× its weight of sterile water at 15–30 °C.
• What is its aromatic profile? Neutral, clean, non‑phenolic, with a smooth and malty finish.