23/04/2026
🍺 SafBrew™ LA-02 — ยีสต์สำหรับเบียร์แอลกอฮอล์ต่ำ
Fermentis เปิดตัว dry yeast ตัวใหม่ล่าสุด สายพันธุ์ Torulaspora delbrueckii ออกแบบมาเพื่อทำเบียร์ NOLO (No/Low Alcohol) โดยเฉพาะ
• กินแค่น้ำตาลง่าย ไม่แตะ maltose → แอลกอฮอล์จบที่ต่ำกว่า • 0.5% ABV โดยไม่ต้องใช้เครื่องกรองแอลกอฮอล์
• หมักเสร็จใน ~48 ชม. ที่ 20–25°C กลิ่นสะอาด ไม่มีกลิ่น phenolic รบกวน (POF-)
E2U certified
⚠️ ต้อง cold crash ทันทีเมื่อได้ gravity ที่ต้องการ, dry hop หลังหมักเย็นแล้วเท่านั้น และต้องผ่านการ pasteurize ก่อนบรรจุขวดทุกครั้ง
Available pack size : 500gm and 10Kg
Samples available upon request**
🍺Introducing SafBrew™ LA-02 - our first non-Saccharomyces dry yeast specifically selected for no- and low-alcohol (NOLO) beer production.
SafBrew™ LA-02 is a Torulaspora delbrueckii strain that assimilates only simple sugars - glucose, fructose, and gradually sucrose. It does not assimilate maltose, maltotriose, or dextrins. In a standard all-malt wort, this selective sugar utilization keeps final ABV below 0.5% without dealcoholization equipment. With a proper pitch rate and fermentation temperature of 20-25°C, fermentation is expected to finish in approximately 3-4 days. Apparent attenuation is 5-10%.
Post-fermentation, the strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Total esters and superior alcohols are both low. Sensory profiles will vary depending on wort composition and fermentation conditions - which means the brewer retains full control over the flavor direction through recipe design.
SafBrew™ LA-02 is POF-negative, helping avoid phenolic off-flavors across beer styles.
Key specs
* Strain: Torulaspora delbrueckii (POF-)
* Dosage: 50-80 g/hl
* Fermentation temperature: 20-25°C (68-77°F)
* Apparent attenuation: 5-10%
* Total esters: Low
* Total superior alcohols: Low
* Sedimentation: Medium
* Viable yeast: >1.0 x 10^10 cfu/g
* Shelf life: 24 months
* Available in 500g and 10kg formats, E2U certified.
Process requirements for commercial operations
* Cold crash immediately when target terminal gravity is reached. Beer fermented with a maltose-negative yeast retains residual fermentable sugars post-fermentation. Temperature control is mandatory to prevent continued attenuation.
* Dry hopping must be conducted exclusively post-fermentation, after the beer has been cooled to below 4°C.
* Pasteurization of packaged beer is mandatory. At pH 4.2, target 80-120 PU. At lower pH or elevated IBU, a minimum of 50 PU applies. Thorough microbiological QC is required to confirm stability.
* This strain is not suitable for propagation, cropping, or repitching in any form.
Technical Data Sheet and brewing guidelines available at fermentis.com. For sourcing and application support, contact your local Fermentis distributor or technical representative.
