The Non-Alc Cold Side — Yeast Selection & Fermentation
This part covers the "engine" of NA brewing, which has shifted significantly with the availability of new yeast strains.
Featuring
Jamie Bogner
Cofounder + Editorial Director, Craft Beer & Brewing Magazine®
Register for Free
Sign up to access this session and the entire Non-Alc Brewing series.
The Core Concept: Maltose-Negative Yeast. Move the reader away from the difficult "arrested fermentation" method (stopping fermentation mid-way) and toward modern biological methods.
Specialized Strains: Detail strains like Saccharomycodes ludwigii (or commercial equivalents like Fermentis SafBrew LA-01 or Lallemand LalBrew LoNa) that only ferment simple sugars (glucose/sucrose) and leave maltose untouched.
Process Control: Discuss fermentation kinetics—these fermentations are rapid and produce very little CO2. Explain how to manage the "off-flavors" (often worty or sweet) that can persist because vigorous fermentation doesn't scrub them out.
Deep Dive Series
Non-Alc Brewing
Take a deep dive into the fundamentals of brewing non-alcoholic beer.
View Full Series