LSB8001 - Hanseniaspora uvarum

This atypical yeast has been isolated from maple water and can only ferment glucose and fructose. Its aromatic profile leaves tropical fruit and pear notes, as well as a hint of vanilla which makes it an excellent candidate for the elaboration of non-alcoholic IPAs or non-alcoholic sour beers. In order to obtain beers with low-alcohol content, it will be necessary to produce a wort with a low density and as few simple sugars as possible. To avoid the growth of microbial pathogens, it is recommended to inoculate the yeast in a pre-acidified wort with a pH below 4.2. It will take about five days of primary fermentation to ensure product stability.

To help with the production of Non-Alcoholic Beverages, consult our brand new Non-Alcoholic Guide made in collaboration with Escarpment Labs.