NA Cabana provides a solid foundation for both clear and hazy IPAs. The go-to for crafting authentically hop-tropical non-alcoholic IPAs.
Pasteurization is required to ensure the product is safe. Contact us if you'd like a different pitch rate or custom size.
NA Cabana™ Bayfair
What Are NA Cabana™ Strains?
NA Cabana strains make non-alcoholic beer with a complex juicy profile, brimming especially with tropical and stone fruit notes. These strains create the intensity you’ve come to expect from heavily dry hopped hazy IPAs, but without the baggage: low hop bitterness and no burn.
Prevents maltose/maltotriose utilization + produces tropical character
Saccharomyces cerevisiae
64-72° F
10-25%
Med
Low-Med
9,000,000 Cells/mL
More NA 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.
Non-Alcoholic Beer Recipe Design with Tim Sciascia of Berkeley Yeast
Thinking about brewing a non-alcoholic beer? Non-alc brewing differs from crafting a full strength beer so be sure to watch this step by step analysis of the considerations you should take when writing your first recipe.
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.
Make Safe Non-Alcoholic Beer by Berkeley Yeast
Watch this first video in a series about brewing Non-Alcoholic beer to learn about the two most powerful tools you should employ to protect your Non-Alc beer against dangerous pathogens. Brought to you by Berkeley Yeast and featuring our Brand Ambassador, Tim Sciascia.
Brewing Safe Non-Alc Beer: Part 2 of 2
Berkeley Yeast's Brand Ambassador, Tim Sciascia, further explains numerous Food Safety considerations for brewing safe, high quality Non-Alcoholic beer. In Part 1, Tim explored the importance of pasteurization and pH control. In Part 2, he examines minimizing touches, preservatives, microbiological testing and PCR, hesitation around pouring draft NA beer, as well as other processes and tips to minimize pathogens and other off target organisms in your Non-Alc beer.