Revolutionize Low Alcohol Beer with LoNa™- Lallemand Brewing

The Growing Demand for

Low alcohol Beer

Low- and no-alcohol beers have seen a recent boom in popularity as consumers cut back on alcohol and opt for healthier alternatives. It’s predicted that the NA Beer segment will be worth $46.6b by 2025¹.

“In the last 12 months, I‘ve limited the amount of alcohol I drink to...”

47%

Improve my Health

38%

Manage my Weight

34%

Save Money

25%

Reduce Risk of Disease

23%

Avoid Hangovers

Figure 1: 650 internet users aged 18+ who have limited/reduced the amount of alcohol they drink in the last 12 months
Source: Mintel, Attitudes towards Low- and Non-alcoholic Drink, UK, August 2019

Historically speaking, low alcohol beer has been low body, bland, worty.

It hasn’t been great

The negative taste perceptions of low alcohol beer have prevented large numbers of consumers from trying it. In one study, as many as 52% of beer drinkers in the UK say that low/no-alcohol beer doesn’t taste as good as regular beer².

Low Alcohol’s Poor Flavor Perceptions

Sweetness

Cause: Sugars

Low Body

Cause: Low Alcohol

Blandness

Cause: Low Volatiles

Vegetal

Cause: Aldehydes

Make Great LA Beer

What’s with the worty flavors in low alcohol beer?

Blame the Aldehydes.

As you know, standard beer fermentation creates alcohol from sugar in the presence of yeast. During that process, aldehydes are reduced and esters are formed.

Turning Sugar into Alcohol

Figure 2: In the presence of yeast, glucose sugars are fermented into ethanol and release carbon dioxide.

Traditionally, removing alcohol in beer has been

Costly & complicated.

Low alcohol beer has traditionally been produced using one of two techniques: vacuum distillation (heating up and evaporating the alcohol) or membrane filtration (removing unwanted ethanol molecules). Both methods are complicated and expensive, in both capital and energy use. And with these techniques, the beer’s flavors and aromas can easily turn undesirable.

Removing Alcohol using

Membrane Filtration

Expensive

Requires Special Equipment

Energy Intensive

Causes Aroma Loss

Can Brew Low Alcohol Beer

High Throughput

Removing Alcohol using

Vacuum Distillation

Expensive

Requires Special Equipment

Energy Intensive

Causes Aroma Loss

Can Brew Low Alcohol Beer

High Throughput

Limit Alcohol Production

What if we could biologically limit the production of alcohol in beer

To Begin With?

Typical brewer’s yeast consumes 75-95% of the fermentable extract in brewers wort (glucose, maltose, maltotriose and dextrin), meaning all that sugar is turning into alcohol. Using a low alcohol yeast that has been specifically bred to only ferment monosaccharide sugars can reduce alcohol before you begin.

Sugars Fermented when using

Standard Brewing Yeast

Up
to

95%

Sugars Fermented when using

Low Alcohol Yeast

only
up to

15%

Available low alcohol yeasts and their

Common Limitations

Common limitations of low alcohol yeast strains include sluggish fermentation, poor pH drop, production of off flavors, and poor aldehyde reduction leading to worty, vegetal aromas.

Sluggish Fermentation

Poor pH Drop

Production of Off Flavors

Worty, Vegetal Aromas

Jump to the Quick Solution

Introducing LalBrew® LoNa™

Revolutionizing Low Alcohol Beer

LalBrew® LoNa™ is an innovative maltose-negative hybrid yeast strain that has been selected to have ideal characteristics to produce low and non-alcoholic beers.
As a Saccharomyces cerevisiae strain of yeast, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no phenolic flavors, and significantly reducing aldehydes that cause worty flavors.

Low Cost to Entry

Use LoNa™ as you would with any other brewing yeast. No special equipment needed.

Low Energy Inputs

Reverse osmosis and vacuum distillation use excessive energy. LoNa™ is yeast and requires no additional energy input.

Low Alcohol Content

Easily brew low alcohol beer with no additional equipment using LoNa™.

No Phenolic Off-Flavors

LoNa™ is incapable of producing 4-VG, the chemical responsible for the POF character.

Good Aldehyde Reduction

LoNa™ exhibits greater aldehyde reduction than competitor low alcohol strains.

Reduced Sugar Fermentation

LoNa™ has been specifically bred so only monosaccharide sugars are fermented, eliminating alcohol before even beginning.

Rapid Fermentation

LoNa™ rapidly completes fermentation in as little as three days.

No H₂S Characteristics

LoNa™ is incapable of producing H2S the chemical responsible for rotten egg off flavor.