Lallemand LalBrew® LoNa™ Low Alcohol Hybrid Ale Yeast
Origin: AUT
Supplier:
Lallemand
Description
Lallemand LalBrew® LoNa™ is a maltose-negative hybrid strain which was specifically selected to produce low alcohol and non-alcoholic beers (LABNAB).
Lallemand used advanced classical and non-GMO breeding methods to select a strain that does not consume maltose or maltotriose. This results in very low attenuation.
LalBrew® LoNa™ is the first maltose-negative Saccharomyces cerevisiae strain specifically selected for beer fermentations. Because it is a Saccharomyces cerevisiae strain, LalBrew® LoNa™ performs a lot like an ale yeast, producing a clean and neutral aroma profile, with no phenolic flavours, and also significantly reduces aldehydes which are the cause of 'worty' flavours in beer.
Patented technology from the University of California Davis (USA) ensures that this strain will not produce sulphurous off-flavours, which allows the malt and hop flavours of your beer to shine through.
Pasteurization is required when brewing with LalBrew® LoNa™ to avoid fermentation after packaging and to ensure beer stability.
Brewing Properties:
In Lallemand’s Standard Conditions 8°P Wort at 20°C (68°F), LalBrew® LoNa™ yeast exhibits:
Vigorous fermentation that can be completed in 3-4 days.
Very low attenuation of 16-20%. Lower attenuation possible using high temperature mashing methods.
Reduced wort flavors and medium flocculation.
Clean and neutral aroma profile allowing malt and hop flavors to shine through.
This strain is POF negative.
Optimal temperature range of 20 – 25°C (68 – 77°F).
LalBrew® LoNa™ will not metabolise maltose or maltotriose.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Loads more info on the Lallemand LalBrew® LoNa™ Microsite
Intro to Lallemand LalBrew® LoNa™ on YouTube
Lallemand LalBrew® LoNa™ Webinar on YouTube
Brewers' feedback: Brewing NABLAB with LalBrew® LoNa™ on YouTube
Lallemand used advanced classical and non-GMO breeding methods to select a strain that does not consume maltose or maltotriose. This results in very low attenuation.
LalBrew® LoNa™ is the first maltose-negative Saccharomyces cerevisiae strain specifically selected for beer fermentations. Because it is a Saccharomyces cerevisiae strain, LalBrew® LoNa™ performs a lot like an ale yeast, producing a clean and neutral aroma profile, with no phenolic flavours, and also significantly reduces aldehydes which are the cause of 'worty' flavours in beer.
Patented technology from the University of California Davis (USA) ensures that this strain will not produce sulphurous off-flavours, which allows the malt and hop flavours of your beer to shine through.
Pasteurization is required when brewing with LalBrew® LoNa™ to avoid fermentation after packaging and to ensure beer stability.
Brewing Properties:
In Lallemand’s Standard Conditions 8°P Wort at 20°C (68°F), LalBrew® LoNa™ yeast exhibits:
Vigorous fermentation that can be completed in 3-4 days.
Very low attenuation of 16-20%. Lower attenuation possible using high temperature mashing methods.
Reduced wort flavors and medium flocculation.
Clean and neutral aroma profile allowing malt and hop flavors to shine through.
This strain is POF negative.
Optimal temperature range of 20 – 25°C (68 – 77°F).
LalBrew® LoNa™ will not metabolise maltose or maltotriose.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Loads more info on the Lallemand LalBrew® LoNa™ Microsite
Intro to Lallemand LalBrew® LoNa™ on YouTube
Lallemand LalBrew® LoNa™ Webinar on YouTube
Brewers' feedback: Brewing NABLAB with LalBrew® LoNa™ on YouTube
Flavour Wheel
Datasheets
Technical Datasheet
Best Practices Low Alcohol & Non Alcohol Beers
Pairs well with...
Also Consider...
OKTOBERFEST BEER INGREDIENTS
See what Neptune, Campervan, Newbarns & Tempest used to brew their Oktoberfest beers. German malt from BESTMALZ, BayWa hops from Germany & Lallemand yeast for classic Oktoberfest styles like Festbier, Märzen, Bock, Dunkelweisse, & Rauchbier.