NA Classic 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.
Pasteurization is required to ensure the product is safe. Contact us if you'd like a different pitch rate or custom size.
NA Classic™
What Are NA Classic™ Strains?
NA Classic strains are the best way to make a complete highly drinkable non-alcoholic beer. These strains produce negligible amounts of alcohol but create the delicate, distinct and authentic character of classic full-strength craft beer.
Prevents maltose/maltotriose utilization + produces classic hop 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 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.
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.
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.