Views: 9 Author: Site Editor Publish Time: 2022-07-19 Origin: Site
What’s Non-Alcoholic Beer?
Just as the name sounds, non-alcoholic beers are beverages that went through the same brewing process as conventional brews but no alcohol content.
The methods of preparation of a non-alcoholic beer determine whether it will taste like beer. And, a well-brewed NA beer isn’t a secondary drink to the traditional version. It tastes, smells, and has the same depth, but free of hangovers.
However, non-alcoholic beer can contain up to 0.5% alcohol. For this reason, the drink is also called light beer, small beer, and near beer.
How Non-Alcoholic Beer Is Made?
Whether you’re a teetotaler or a curious person, you’ll probably sit to wonder how a beer can be brewed, fermented and packed alcohol-free. And that’s precisely what we’re seeking to answer.
The process of brewing nonalcoholic beer rolls out just like the ordinary beverage. The malt is mashed into the wort and then fermented with yeast. Then, the brewer removes all the alcohol from the beer before carbonating and packaging it.
The process starts with malting, then milling, mashing, brewing, fermenting, maturation and packaging.
Malting: The barley is soaked in water and left to sprout or germinate. This makes starch soften for easy conversion to sugar. It is then dried up in a kiln.
Miling: The dried-up malta grains are ground to a fine consistency. Milling gives the barley a large surface area upon which yeast will and enzymes will act on the starches. The fine flour is mixed with water.
Mashing: Malta’s fine grounds are pulverized to convert the few remaining starches to sugar. Then, the sugars are going to dissolve into the water.
Heating: The mixture is then heated to about 75°C (167°F). The mash tun produced is then filtered into a wart.
Brewing: After boiling the wort for about 2 hours, the grains give up their color, flavor, and aroma. Lots of the water is then removed from the wort.
Cooling: The wort is then filtered so the solid materials can be removed and then cooled immediately to give yeast room to survive into the fermentation stage.
Fermentation: The cold wort is then saturated with enough oxygen and added to the fermentation tank. Yeast works on this product for about ten days.
Maturing up: After fermentation, the beer is put into a conditioning tank to age. This step allows all off-flavors to disappear. Also, all colors and aromas that are not good enough are also removed.
Dealcoholization: By this time, the beer is concentrated with lots of alcohol. It’s at this stage that the conversion to non-alcoholic beer occurs.
Packaging: And, when the beer is ready, it is filtered, carbonated, and bottled.
Non-Alcoholic Beer Benefits
The alcohol content in light beers is so low that you can drink and drive.
You’d need to serve several gallons to feel woozy.
The beverage significantly reduces the hangover, as this drink is not too diuretic.
Low alcohol content means low calories than other beers.
Contains several minerals and nutrients.
It could help you abstain from regular alcoholic brews. Studies have shown that people who take low ABV drinks recover from the addiction faster than those who don’t. In short, this beverage simulates beer and many people satisfy their thirst, but without the addictive part of alcohol.
And, you bypass the side effects of alcohol.
Disadvantages of Non-Alcoholic Beer
The boiling process of dealcoholization distorts the flavor.
With a 0.5% ABV, this beverage can still set the path to drunkenness. Many states in America even ban its sale to people below the age of 21.
The American College of Obstetrics and Gynecology (ACOG) discourages you from taking non-alcoholic beer when pregnant. ACOG warns that the little beer in the beverage can cause Fetal Alcohol Spectrum Disorder.