Nouvelles de la société

SafBrew™ LA 02: the new POF negative yeast for your delicate no- & low-alcohol beers !

Dear Brewers,

As the official Fermentis distributor, and following the outstanding success of SafBrew™ LA‑01, we are proud to introduce their very latest yeast innovation.
SafBrew™ LA‑02: Fermentis’ first non‑Saccharomyces dry yeast, specifically developed for delicate no- & low-alcohol beers.

SafBrew™ LA-02

The ideal POF negative yeast for delicate no- & low-alcohol beers

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 typically complete within approximately 48 hours. 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 you retain full control over the flavor direction through your recipe design.

SafBrew™ LA-02 is POF-negative, helping avoid phenolic off-flavors across beer styles.



Key specifications:
- Strain: Torulaspora delbrueckii (POF-)
- Dosage: 50-80 g/hl
- Fermentation temperature: 20-25°C
- 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 formats: 500 g and 10 kg (2.5 kg coming soon), E2U™‑certified.

Our recommendations for successful brewing with SafBrew™ LA‑02

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.

EXPLORE NOW

Our team is on hand to advise you and support you with your next orders.

Warm regards,
Castle Malting Team
info@castlemalting.com
www.castlemalting.com
Tel: +32 87 66 20 95