Instructions for use

Maltose Negative Yeasts such as NAY require adherence to strict protocols and recipe formulation to ensure a safe, high-quality beer containing less than 0.5% alcohol by volume.

F.A.Q.

How do I ensure my beer will be <0.5% ABV when using a maltose negative yeast?

• Target Original Gravity between 1.016-1.022 (4-5.5ºP).
• Use a hot and short mash of 72-74ºC for 15-30 minutes. This helps produce some fermentable sugars for the yeast but ensures fermentation to below 0.5% ABV.
• Specific gravity will drop between 0.5-1ºP.

How do I stop my non-alcoholic beer from being watery or worty?

• Include high flavour malts such as Vienna or Munich.
• Include higher hopping rate to counteract "wortiness".
• Pasteurization can reduce “worty” aldehydes and make the beer more balanced.

How do I make sure the beer can be packaged and served safely (considering low ABV and residual maltose)?

• Pre acidify the wort to pH 4.5.
• Ensure pH of completed beer is at or below pH 4.2.
• It is strongly encouraged to sterile filter or tunnel pasteurize the finished beer. Beer fermented with a maltose negative yeast will contain maltose, making the beer extremely sensitive to cross-contamination by standard brewing yeasts in the brewery.
• It is strongly encouraged to perform microbiological lab analysis on in-process and packaged beer. Low alcohol beers are at much higher risk of off-flavours due to bacterial contamination.