LalBrew® LoNa™

• Different acids have different flavor profiles, but all should be food-grade when added.

• LoNa™ is a hybrid Saccharomyces cerevisiae strain
• LoNa™ is POF- (unlike other maltose negative yeast strains), so the resulting beer is cleaner tasting
• Overall brewers have found beers fermented with LoNa™ to have a refreshing taste and a fruity aroma

• Maltose is relatively less sweet than other sugars (larger sugar molecules are less sweet than smaller ones)

• Remaining maltose is fermentable by other brewing strains, wild yeast, and bacteria. Pasteurization stabilizes the product and prevents microbial activity in the packaged product.

• LoNa can be used for both low-alcohol and non-alcohol beer production with the appropriate recipe design based on the brewer’s desired results
• The definition of low and non-alcohol beer varies by region

• Hybridization centers on classical breeding techniques that involved the mating of two cells
• Genetic engineering involves modern biotechnology techniques (for example homologous recombination, CRISPR)

Pasteurization is required when brewing with LalBrew® LoNa™ to avoid fermentation after packaging and ensure beer stability. Keep fermentation and maturation time to a minimum to avoid additional fermentation by other microorganisms prior to pasteurization.