SafBrew LA-02 is a specialized non-Saccharomyces yeast that uses oxygen for respiration while limiting ethanol production. The Visio® 0.0% system precisely controls oxygen intake during fermentation, allowing brewers to produce beer with zero per cent alcohol by volume.

The companies are also providing technical support to help breweries implement the process, combining Fermentis’ expertise in yeast and fermentation with Vivelys’ experience in controlled oxygenation.

According to the companies, the approach can reduce malt requirements by up to 50 per cent, while shorter production times may lower energy and water consumption. The system is designed to give craft and semi-industrial brewers more flexibility in developing non-alcoholic beer offerings without investing in complex dealcoholization processes. The companies also cite a neutral flavour profile and the ability to produce a range of beer styles without added sugar among the technology’s potential benefits.

Fermentis and Vivelys invite brewers interested in trialling the system to contact either company for information on training, installation and technical support.

Key components of the project include:

• Existing yeast production workshop upgrades.
• New state-of-the-art machinery and dry yeast transport and cleaning equipment.
• Fully cleanable production lines in both humid and dry conditions, to reduce possible cross contamination.
• Additional quality control checks to eliminate any leaks, soft bags or labelling errors including an intelligent camera system.
• A self-storage system featuring robot cells for automatic packaging, transport and intermediate storage.
• Innovative new packaging updates, including easy-to-open features, unique QR codes for improved product traceability, and on-demand customizable secondary label printing to meet market- or customer-specific requirements.

Stéphane Meulemans, general manager at Fermentis, said, “We are thrilled to see the results of another big investment in our future: a brand-new production line in one of our key factories of the Lesaffre Group. This new facility has allowed us to raise the quality of our yeast to new standards, unheard of in the industry.”

Geert Van Renterghem, general manager at Algist Bruggeman, said, “A well-functioning team has the power to achieve extraordinary results and this has been my overwhelming experience with this project. The collaborative spirit is a hallmark for our organization, driving cutting-edge advancements in the quality of our end products, exceptional customer service and responsible resource management. Our commitment to sustainable energy and water use underscores our dedication to protecting and preserving the planet.”

Fermentis creates fermentation and characterization solutions for brewers, winemakers and all producers of beverages. The company is a business unit of Lesaffre Group, a global key player in yeast and all its applications for over 170 years. All fermentation products from Fermentis are developed with unsurpassed expertise under meticulous production procedures, which guarantees the highest microbiological quality and maximum fermentation activity.