NA304 - Dez

NA304 is a Saccharomycodes ludwigii yeast that cannot metabolize maltose and longer chain carbohydrates. Fermentation normally does not go over 20%. To make non- or low alcoholic beers, one needs to do more than just use a low-attenuating strain. It is the responsibility of the brewer to study the literature and to be informed about the challenges of low-alcohol fermentation.  A low-ABV beer is more sensitive to spoilage and a post-fermentation pH correction as well as pasteurization to ensure a safe and shelf stable product might be necessary.