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.
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.
About Jamie Bogner:
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