Description
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Perfect for NA & Low-ABV: Specially selected to brew low-alcohol and non-alcoholic beers under 0.5% ABV.
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Preserves Body & Mouthfeel: Selectively ferments only simple sugars, leaving complex sugars untouched to retain residual body.
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Clean & Non-Phenolic: Produces a highly neutral, POF- (non-phenolic) profile that lets your malt and hops take center stage.
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. Crafting a delicious low-alcohol or non-alcoholic beer just got a whole lot easier.
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. Since 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, SafBrew™ 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 specialty strains.
Key Characteristics:
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Ideal For: Non-alcoholic and low-ABV beers (<0.5% ABV)
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Species: Torulaspora delbrueckii (Non-Saccharomyces)
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Sugar Consumption: Assimilates glucose, fructose, and sucrose.
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Non-Fermentables: Will not ferment maltose, maltotriose, or dextrins.
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Flavor Profile: Clean, neutral, and non-phenolic (no spicy notes).
Points of Attention:
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Beer fermented with maltose-negative yeast (such as SafBrew™ LA-02) will naturally retain residual fermentable sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew™ LA-02, with a proper pitch rate and fermentation temperature (68°F), is expected to finish fermentation in approximately 3-4 days.
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It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the beer has been cooled to a temperature of less than 39°F.
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Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. At a lower pH level or high IBU, the PU level can be adapted to a minimum of 50 PU. Thorough Quality Control checks are required to confirm microbiological stability.
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This yeast is not suitable for propagation, cropping and/or repitching of any kind.
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For more information, check the Technical Guidelines, which contain complete utilization recommendations.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
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Apparent Attenuation: 5-10%
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Sedimentation: Medium
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Alcohol Tolerance: 9-11% ABV
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Optimum Fermentation Temp: 68-77°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Safbrew™ LA-01 vs. Safbrew™ LA-02
While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect 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.
