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.
Clean and neutral, no POF or sulphur, wort flavours absent or minimal
20 - 25°C (68 - 77°F)
Clean and neutral, no POF or sulfur, wort flavors absent or minimal
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL
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.
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests *See specification 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 flavours and medium flocculation.
Clean and neutral aroma profile allowing malt and hop flavours 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 flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Instructions for use:
The pitch rate will affect the fermentation performance and flavour of the beer. For LalBrew® LoNa™ yeast, a pitch rate of 50 – 100g per hL of wort is suffcient to achieve optimal results for most fermentations.
It is recommended to adjust wort pH to ≤4.6 for optimal flavour and to prevent growth of pathogenic bacteria. Repitching is not recommended for this strain since very little biomass is produced during the short fermentations.
Pasteurization is required when brewing with LalBrew® LoNa™ to avoid refermentation after packaging and ensure beer stability.
LalBrew® LoNa™ yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew® LoNa™ will rapidly lose activity after exposure to air.
Do not use 500g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. For LalBrew® LoNa™, there are no significant differences in fermentation performance when dry pitching compared to rehydration
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination. Rehydration procedures can be found on our website. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.
Country of Origin: Product of Austria
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