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LalBrew® LoNa™

LalBrew® LoNa™ is a maltose-negative hybrid strain that has been selected to have ideal characteristics for the production of low and non-alcoholic beers. Advanced classical and non-GMO breeding methods were used to select a strain that does not consume maltose or maltotriose, resulting in very low attenuation. LalBrew® LoNa™ is the first maltose-negative Saccharomyces cerevisiae strain specifically selected for beer fermentations. As a S. cerevisiae strain, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no phenolic flavors, and significantly reducing aldehydes that cause worty flavors. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce sulfurous off-flavors, allowing the malt and hop flavors to shine through.

Pasteurization is required when brewing with LalBrew® LoNa™ to avoid fermentation after packaging and ensure beer stability.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® LoNa™ yeast:

Percent solids 93% – 97%

Viability > 5 x 109 CFU per gram of dry yeast

Wild Yeast < 1 per 106 yeast cells

Wild Yeast Media This strain is known to grow on some wild yeast media including LWYM and LCSM.

Diastaticus Negative

Bacteria < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

*See specifications sheet for details

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.