NON-ALC BEER THAT TASTES LIKE BEER
Berkeley Yeast’s new NA Series offers the solution for creating great-tasting beer without the alcohol. Most non-alcoholic beers on the market have suffered from off-flavors that taste like unfermented wort. With each disappointing sip the consumer has lowered their expectations for NA beer. But our new NA products will break every expectation and make you rethink what’s possible.
How is this achieved? Two different sets of characteristics work in tandem in every extraordinary yeast cell. First, our NA strains have been engineered to be maltose and maltotriose negative, which limits the production of alcohol. Second, they’re engineered to produce the key beer flavor compounds at the levels you get from full-strength fermentation. So the beer actually tastes like beer and not like partially fermented wort.
Download technical data sheets
Talk to Expert Brewers About Your NA ProgramNA Cabana
NA Cabana Bayfair provides a solid foundation for both clear and hazy IPAs. The go-to for crafting authentically hop-tropical non-alcoholic IPAs.
Order NowPrevents maltose/maltotriose utilization + produces tropical character
64-72° F
10-25%
Med
Low-Med
9,000,000 Cells/mL
NA Classic
NA Classic Bayfair produces classic craft beer but without the alcohol. It’s designed to be highly versatile, so you can use it to make a complete beer or a base layer for a flavor forward product.
Order NowPrevents maltose/maltotriose utilization + produces classic hop character
64-72° F
10-25%
Med
Low-Med
9,000,000 Cells/mL
Non-Alc Resources
Nonalcoholic Brewing Best Practices
Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.
Recipe: Tim Sciascia’s NA West Coast IPA
Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.
Recipe: Tim Sciascia’s NA Light “Lager”
Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.
Connect with Non-Alc Brewmasters Tim Sciascia + Anthony Bledsoe
Nonalcoholic beer is booming, but making it taste great can be a challenge. Off-flavors and underdeveloped fermentation character can prevent your NA beer from reaching its full potential.
That’s where Berkeley Yeast comes in. Our nonalcoholic yeast strains, all of which are Saccharomyces cerevisiae, have advanced capabilities that make it easier to craft NA beer that tastes like actual beer—without an expensive de-alc system.
If you’re brewing NA beer—or thinking about it—let’s talk. We’re offering consultations with our brewing staff to discuss your goals and to talk through process conditions and ingredient additions that will help you make a great NA beer.
BENEFITS
Why our Yeast?
From precise control over flavors and protection against the increasing vulnerability of crops, to greater product shelf stability and increased production efficiency, it’s time to rethink the value of yeast.
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CUSTOM STRAINS
Extraordinary yeast made with you, for you
Although the possibilities of what yeast can do are endless, the only one that matters to you is the one that you need. We partner with food and beverage manufacturers to create exclusive yeast strains that are customized to address highly specific issues.
Explore Custom Strains