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NA CABANA™

NA CABANA™

NA CABANA™️ provides a solid foundation for both clear and hazy IPAs. The go-to for crafting authentically hop-tropical non-alcoholic IPAs.

$ 263.00 $ 263.00

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One pitching unit is 1.06 trillion cells — 12°P at 1 BBL and 750,000 cells/mL/°P.

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Performance at a Glance


Tropical character. Built for non-alc IPAs.



Optimal

Temperature

______

66-70°F

Attenuation


______

10-25%


Flocculation


______

Medium



Haze

Potential

______

Low-Medium



Parent Strain


______

Saccharomyces cerevisiae


NA BEER graphs [Recovered]
Website extra assets

Built from domesticated  brewer's yeast, not a wild isolate.



Most NA strains are undomesticated — wild yeast that happen to not consume maltose, but were not bred to make beer. NA CABANA™ started as a true domesticated brewer's strain, so it has all the characteristics that brewers expect. NA CABANA™ cleans up the aldehydes behind that "worty" NA taste and it makes esters at the right levels so your NA beer will taste more like an actual beer. 







Built from domesticated brewer's yeast, not a wild isolate.

Most NA strains are undomesticated — wild yeast that happen to not consume maltose, but were not bred to make beer. NA CABANA™ started as a true domesticated brewer's strain, so it has all the characteristics that brewers expect. NA CABANA™ cleans up the aldehydes behind that "worty" NA taste and it makes esters at the right levels so your NA beer will taste more like an actual beer. 



Website extra assets
NA BEER graphs [Recovered]

Related Resources

Best Practices

Non-Alcoholic Brewing Best Practices

A simplified guide to brewing NA beer with maltose-negative yeast like NA CLASSIC™ and NA CABANA™.
Data & Technology

Comparing Maltose-Negative Yeast for Making Non-Alcoholic Beer

How our yeast makes non-alc beer with fewer aldehydes and more esters.
Best Practices

Non-Alcoholic Beer Recipe Design with Tim Sciascia of Berkeley Yeast

Tim Sciascia walks through writing your first non-alc recipe with maltose-negative yeast, step by step.
Best Practices

Brewing Safe Non-Alc Beer: Part 1 of 2

The two most powerful tools for protecting non-alc beer from pathogens: pasteurization and pH control.
Best Practices

Brewing Safe Non-Alc Beer: Part 2 of 2

Tim Sciascia on minimizing touches, preservatives, micro testing and draft NA. Part 2 of our food-safety series.
Recipes

Non-Alcoholic POG Wheat Ale

An easy-drinking NA wheat ale. NA CABANA™ brings passionfruit thiols, with guava and blood orange on top.