Fermentis | Safbrew™ LA-02 Low Alcohol & Non-Alcoholic | Dry Beer Yeast | 500 g

Crafting a delicious low-alcohol or non-alcoholic beer just got a whole lot easier. SafBrew LA-02 is a groundbreaking release from Fermentis—their very first non-Saccharomyces yeast strain chosen specifically to brew beers that finish under 0.5% ABV.

The secret to this strain's success lies in its unique attenuation profile. LA-02 selectively ferments only simple sugars (like fructose and glucose) and slowly processes sucrose. Because it completely ignores complex sugars—leaving maltose, maltotriose, and dextrins untouched—you are left with a beer that retains great body and mouthfeel without generating unwanted alcohol.

When it comes to flavor, LA-02 produces a remarkably clean, mild profile that allows your malt and hop additions to take center stage. Plus, it is completely free of phenolic characteristics, meaning you won't experience any of the spicy or clove-like off-flavors sometimes associated with traditional specialty strains.

Key Characteristics & Specs

• Ideal For: Non-alcoholic and low-ABV beers (<0.5% ABV)

• Species: Torulaspora delbrueckii (Non-Saccharomyces)

• Sugar Consumption: Assimilates glucose, fructose, and sucrose (leaves maltose, maltotriose, and dextrins untouched).

• Flavor Profile: Clean, neutral, and non-phenolic (no spicy notes).

• Apparent Attenuation: 5–10%

• Sedimentation: Medium

• Alcohol Tolerance: 9–11% ABV

• Optimum Fermentation Temp: 68°F – 77°F (20°C – 25°C)

Strain Comparison: SafBrew LA-01 vs. LA-02

While both strains are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles:

• SafBrew LA-01 (Saccharomyces cerevisiae): A POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless carefully managed.

• SafBrew LA-02 (Torulaspora delbrueckii): A non-Saccharomyces species that is naturally POF-negative, offering a completely clean finish with malt and honey notes ideal for standard ales and lagers.

Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.

Important Points of Attention

• Cold Crashing: Beer fermented with maltose-negative yeast naturally retains residual fermentable sugars. It is strongly recommended to cold crash immediately when the target terminal gravity is achieved (typically finishing in 3 to 4 days at 68°F).

• Dry Hopping: Conduct dry hopping exclusively post-fermentation, after the beer has been cooled to less than 39°F (4°C).

• Pasteurization (Mandatory): To avoid living microorganisms remaining in the product, pasteurization is required. At a pH of 4.2, we recommend between 80 to 120 PU (Pasteurization Units). At a lower pH level or high IBU, adapt to a minimum of 50 PU alongside thorough Quality Control checks.

• Not for Propagation: This yeast is not suitable for cropping, propagation, or repitching of any kind.

Usage Instructions

You can pitch this yeast directly, or rehydrate using the steps below:

1. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (approx. 4 oz) at 70°F to 77°F (21°C to 25°C).

2. Do not stir. Leave to rest for 15 to 30 minutes.

3. Gently stir for 30 minutes, then pitch the resulting cream into the fermentation vessel.