Yops® – Natural flavors by precision fermentation

How Stigbergets Boosts Hop Flavor in a 0.5% NA IPA – With Significant Hop Savings

Brewing a non-alcoholic IPA with full flavor and body is no small feat, but it was exactly what Stigbergets set out to do. By incorporating Yops® blends H3 and FR1 to elevate aroma, mouthfeel, and hop expression, the team crafted a hop-forward 0.5% IPA that delivers the vibrancy of a full-strength beer – while significantly reducing hop usage. This case explores how Stigbergets achieved both: bigger flavor and a smaller ingredient footprint.

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The goal: Brew a full-flavored, full-bodied, non-acoholic IPA.

Lucas Monryd, Head Brewer, Stigbergets Bryggeri AB.

“Groundbreaking stuff! Yops® gives us all the opportunity to lessen the impact our hop bills have on both the environment and our own economy.”

What attracted you to Yops®? “Tried a beer made with it, was instantly amazed!”

“As easy to use as a typical natural aroma, but noticeably longer-lasting and more persistent.”

The process

Fermentation with Lallemand LoNa

The base beer was brewed using Lallemand LoNa™, a yeast strain designed for low-alcohol production while maintaining body and a clean flavor profile.

Light Dry Hopping

A light dry hop was added using a blend of Cryo Mosaic, Citra T90, and Nelson Sauvin Hop Kief, providing impactful hop aroma with efficient hop usage.

Fining in the Fermenter

The beer was fined in the FV with Super F to improve clarity and stabilize the product before transfer.

Yops® Dosage During Transfer (FV → BBT)

Yops® used: blends Tropical Grapefruit T1 and Hoppy H3.
Dosage level: 1 L of each blend per 20 hL of beer
Dosage point: inline between the FV and the BBT
Homogenization technique: Yops® were pre-diluted prior to dosing, added directly into the transfer flow, and fully mixed through recirculation or rousing in the BBT.

Maturation and Flavor Integration in BBT

After dosing and homogenization, the beer rested to allow full integration of hop aroma and flavor.

Post-Canning Pasteurization

The final product was pasteurized after canning, reaching 150 PU, ensuring microbiological stability and shelf-life.

The results: A Longer-Lasting Hop Punch at 0.5% ABV with Fewer Hops.

A hop-forward 0.5% NA IPA crafted with significant hop savings, offering a noticeably longer-lasting, more persistent aroma than typical natural hop profiles.

The beer

“Ägget” NA IPA (0.5%)

Ägget (‘The Egg’) 0.5% ABV pours a hazy golden-straw hue capped with a soft, pillowy white head. Exceptionally crushable and refreshing, it bursts with juicy tropical notes of mango, pineapple, and citrus, all balanced by a smooth, medium-bodied palate.

Any questions?

Bede is your contact. Feel free to reach out for the full case details and learn how Yops® helps cut beer loss and boost production – while maintaining the desired flavor.

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