Lalbrew LoNa – 500g packet

LalBrew LoNa™ Dry Yeast

LalBrew LoNa™ is a specialised Saccharomyces cerevisiae strain developed through advanced non-GMO hybridisation and classical breeding. It is uniquely engineered to be maltose-negative, meaning it does not consume maltose or maltotriose—the primary sugars in brewer’s wort. This allows brewers to produce beers with very low attenuation (16%–20%) while maintaining a familiar ale fermentation character. Unlike other non-conventional yeasts used for NABLAB, LoNa™ is POF-negative and H2S-negative (utilising patented UC Davis technology), ensuring a clean, sulfur-free, and non-phenolic profile. It significantly reduces the staling aldehydes that typically cause unfermented wort flavors, allowing hop and malt nuances to remain at the forefront.

Key Benefits

1. Targeted Attenuation: Ferments only glucose, fructose, and sucrose, naturally limiting alcohol production.
2. Elimination of “Wortiness”: Actively reduces aldehydes, resulting in a fresher, more beer-like flavor compared to arrested fermentation.
3. Pure Clean Profile: POF-negative and H2S-negative for a neutral sensory canvas without cloves or sulfur.
4. Standard Brewing Workflow: Behaves like a standard ale yeast, requiring no specialised equipment for alcohol removal.
5. Bio-Security: As an S. cerevisiae strain, it poses fewer cross-contamination risks than non-Saccharomyces wild yeasts.

Applications

1. Brewing: Specifically designed for Low-Alcohol and Non-Alcoholic (NABLAB) versions of any ale style, including Pale Ales, IPAs, Stout, and Blonde Ales.
2. Cider Making: Can be used to produce very low-alcohol ciders where a large amount of residual apple sugar is desired to remain unfermented for natural sweetness.
3. Distilling: Not typically applicable for distilling, as the goal is usually high attenuation for maximum ethanol yield.

Typical Usage

1. Pitch Rate: 50 – 100g per hL of wort.
2. Temperature Strategy: Maintain a steady 20°C – 25°C.
3. Critical Safety Note: Pasteurisation is mandatory when using LoNa™. Because the beer contains high levels of residual fermentable sugars (maltose), any contamination by standard yeast or bacteria after packaging will lead to refermentation, over-pressurisation, and potential “bottle bombs.”

Technical Data & Properties

1. Classification: Saccharomyces cerevisiae (Hybrid).
2. Attenuation: Very Low (16% – 20%).
3. Flocculation: Medium to High.
4. Alcohol Tolerance: N/A (Designed for <0.5% ABV).
5. Optimal Temp Range: 20°C – 25°C.
6. STA1 (Diastaticus): Negative.
7. POF Status: POF Negative.
8. H2S Production: Negative (Patented non-producing technology).

Storage and Handling

1. Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
2. Shelf Life: 2 years from the date of manufacture.
3. Handling: Use within 3 days of opening.
4. Microbial Protection: Since the final beer has a higher pH and high residual sugar, strict sanitation and potentially acidification (to pH 4.5 or lower) are recommended to ensure microbiological stability.

Summary

LalBrew LoNa™ is the professional solution for the rapidly growing non-alcoholic craft market. It offers brewers a way to create high-quality, flavorful low-alcohol beers using their existing fermentation infrastructure, providing a clean, “true-to-beer” experience that was previously difficult to achieve without expensive dealcoholisation technology.