NA Technology
Maltose-negative by design
Solsta is engineered for distinctive NA beers. Its maltose-negative genetics limit fermentation and keep beers below 0.5% ABV, so you can explore a wide range of recipe directions with minimal alcohol. Built on NA and Thiolized technology, Solsta runs clean and neutral by default, or turns tropical when fueled with thiol precursors.
On its own, Solsta delivers a clean NA base across a range of styles. Paired with Propper Phantasm, it unlocks a second, more expressive pathway: vivid tropical thiol aromatics for NA IPAs. It is the engine at the center of the full NA Toolkit.
Strain Specs
What you can expect
| Classification | Engineered Ale (NA) |
|
Technology
|
NA · Maltose-Negative |
|
Flocculation
|
Medium |
|
Temperature range
|
64–72° F (18–22° C) |
|
Phenolic / Diastatic
|
No / No |
|
Pairs with
|
Propper Chiber · Propper Phantasm |
What to expect
Two paths with one strain
Solsta has two personalities. It's neutral by nature, tropical by choice.
Clean & NeutralSOLO |
Run Solsta on its own for a clean, neutral NA ale across styles. |
Thiol-paired+ PROPPER PHANTASM |
Pair it with Propper Phantasm to layer in Thiolized tropical aromatics when you want the beer to read louder than its ABV. |
The NA Toolkit
Approach NA beer production with the full ecosystem
The NA Toolkit is built to help you navigate this path. Engineered yeast is at the center with an optional tropical lever, and it’s paired with stability enhancers to complement pasteurization and the lab validation that ties it together.
Propper PhantasmTropical Lever |
A liquid thiol precursor that activates Solsta's thiol pathway with naturally sourced New Zealand ingredients. |
Propper ChiberShelf Stability |
A chitosan fiber from white button mushrooms that limits the growth of beer spoilers, which is critical for shelf-stable NA. Validate every batch. |
Lab ServicesValidation |
NA Micro Panel, NA forced-stability testing, and Chiber recipe compatibility provide the validation layer for a safe NA release. |
Pinnacle Low AlcoholDry Alternative |
A dry maltose negative strain for when dry format is best. *Not Thiolized* |
What Next?
NA beer is a fickle beast
As you navigate and discover what's best for your brewery, remember this is serious stuff. Without alcohol to keep the food pathogens at bay, there are real risks to making people very sick. Before diving in, take the necessary steps to ensure that your NA brews will be food safe.
As always, we're here to be helpful.
Stay bubbling,
The Omega team
Stay safe out there
NA brewing requires a credible food safety program, validated preservation methods, and micro testing on every batch before public release. That is the foundation for safely creating quality NA beer.