NEW DOWNLOAD: Non-Alcoholic Fermentation Guide
The following excerpts are from the first collaborative e-book from Le Labo Yeast & Fermentation Solutions & Escarpment Labs, Non-Alcoholic Fermentation, which is now available for download!
In January 2025, Escarpment Labs and Le Labo officially merged, uniting their strengths to better support brewers with precision fermentation solutions. As part of our mission to enable innovation in brewing, we’re excited to share this Non-Alcoholic Beer Guide, a collaboration between our teams designed to help brewers navigate the growing demand for flavourful, sessionable, and low-ABV beer options.
This post pulls key insights from the full guide, focusing on Production Methods for Non-Alcoholic Beer—whether you’re looking to explore this space for the first time, or improve your current process.
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Why Brew Non-Alcoholic Beer?
There are many good reasons! ...and a few challenges.
Non-alcoholic beers (NAB) are now one of the biggest trends in brewing. Craft beer consumers are pleased to find non-alcoholic options produced by their favourite breweries. For a brewer, entering this sector represents a unique opportunity to diversify their production and appeal to a new customer base. However, crafting a NAB can be complex: it requires not only adapting the brewing process but also anticipating the time and resource investments needed for NAB development.
Through our diverse research projects and commercial collaborations, we’ve developed valuable expertise in low and non-alcoholic brewing. We’ve harnessed new and uncommon yeast strains for NAB production, along with specialized processes for each. Now, we put this know-how at your service to craft non-alcoholic beers tailored to your unique needs.
NA Production Methods: Two Main Categories
Broadly speaking, the techniques outlined can be divided into two categories for non-alcoholic beer production:
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DEALCOHOLIZED BEERS: The beer is brewed normally, and then the alcohol is removed through various techniques.
- FERMENTED NON-ALCOHOLIC BEERS: Alcohol production is limited or interrupted during fermentation.
Up until recently, most NABs available were dealcoholized beers. This method is quite simple and reliable but since it requires a considerable investment, it’s mainly used by large producers. Despite the effectiveness of dealcoholization, this method is often criticized on account that the removal of alcohol can also strip away the delicate flavours that the producer worked hard to develop.
Alternatively, fermentation-based NAB production techniques are more accessible to small and medium-sized producers. These techniques have enabled many breweries to venture into producing unique non-alcoholic products. While they require less investment, these methods must still be executed with proper care to manage the risks associated with NAB production.
Non-traditional yeasts represent a flavourful option for creating NABs. The process recommended by Le Labo involves using yeasts that produce very little alcohol in a wort with low fermentability to replicate the organoleptic profile of typical beers.
The aim of this guide is to inform readers about the production of alcohol-free beer by fermentation, the associated risks and the measures needed to control these risks. Given that the consumer base for these products includes at-risk individuals, it is imperative to stress the importance of strict risk management.
We believe that within this guide, you can find the tools to produce NABs that reflect the unique character of your brewery!
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What Strains Are There For NA Beers?
We have liquid and dry strains available for brewers through our partnerships with Le Labo Brewing & Fermentation Solutions and Lallemand Brewing.
1. HANSENIASPORA UVARUM BY LE LABO
Liquid Yeast for Non-Alcoholic Beers
Ideal for IPA, Blonde Ale, Sour and Fruity non-alcoholic beers.
Our uvarum is a yeast strain isolated from maple sap, well-suited for any non-alcoholic beer production. This strain is non-phenolic and produces almost no diacetyl. It typically completes fermentation in about five days, helping keep your process efficient. Expect subtle notes of apricot and pear that add gentle fruitiness without overpowering the overall balance of your non-alc brew.
This strain also offers biotransformative benefits, meaning it can unlock otherwise hidden layers in your hops. By breaking down certain hop compounds, H. uvarum enhances both aroma and flavour — revealing new depth in each recipe. The enhanced aroma formation by this yeast can help reduce the impact of “worty” flavours. These benefits make it a practical and flavourful choice for non-alcoholic beer formulations.
2. LALBREW® LONA™
Dry Yeast Option for Brewing Non-Alcoholic Beers
Ideal for any kind of low or non-alcoholic beers.
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 flavours, and significantly reducing aldehydes that cause worty flavours.
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Let’s Build Better NA Beers
As brewers, we have the tools to create non-alcoholic beers that deliver on flavour, aroma, and drinkability. Whether you're just starting or refining your process, Escarpment Labs and Le Labo are here to support your success—with unique yeast strains, fermentation strategies, and a commitment to precision craft.
