Non-alcoholic Beer Brewing Process

Definition and Classification of Non-Alcoholic Beer

Legal Standards:

• International standards allow "non-alcoholic beer" to contain no more than 0.5% ABV (alcohol by volume).

• Products with a true 0.0% ABV are called "non-alcoholic beer."

Market Status:

• A product in emerging markets, its popularity continues to grow.

• Some consumers are confused about the concept of non-alcoholic beer.

Core Ingredients

Non-alcoholic beer uses the same four basic ingredients as traditional beer:

• Water: Makes up the majority of beer's composition

• Grains: Provide fermentable sugars

• Hops: Contribute bitterness and aroma

• Yeast: Traditionally responsible for fermentation

Four Mainstream Brewing Processes

1. Dealcoholization

Application: Preferred for large breweries

Technical Principle:

• Vacuum distillation (operating at a low temperature of 93.2°F)

• Membrane filtration (reverse osmosis)

• Removes ethanol while preserving flavor compounds

Advantages:

• The finished product has a flavor similar to traditional beer.

Disadvantages:

• High equipment investment cost.

• Potential loss of volatile flavor compounds.

2. Dilution Method

Key Points:

• Add approximately 10% water to the finished beer.

• This method can reduce the ABV from 5% to approximately 4%.

• This method can be performed before or after fermentation.

Features: 

• Simple and straightforward process

• Significant flavor dilution effect

3.Controlled Fermentation

Key Technologies:

• Precisely control fermentation temperature and time.

• Reduced yeast dosage.

• Heating in the late stages of fermentation to terminate alcohol production.

Advantages:

• Preserves the characteristic foam and aroma of beer.

• Avoids late-stage dealcoholization.

4. Simulated Fermentation

Innovative Process:

• Completely skips the fermentation process.

• Addition of enzymes and ingredients simulates the fermentation effect.

• Guarantees an absolute 0.0% ABV.

Applications:

• Special occasions such as religious ceremonies

• Alcohol-intolerant consumers

Detailed Explanation of Special Dealcoholization Technology

Reverse Osmosis Technology:

• Separation through a semipermeable membrane at high pressure.

• Alcohol is distilled away and water is added back in.

Vacuum Distillation Technology:

• Lowers the boiling point of alcohol to 93.2°F (33.5°C).

• Prevents high temperatures from damaging flavor compounds.

Traditional Boiling Method:

• Water/steam is boiled under pressure.

• Alcohol vapor is condensed and collected.

Product Features and Market Positioning

Flavor Characteristics:

• Processing differences lead to varying flavor profiles.

• High-quality products have a taste similar to traditional beer.

Health Benefits:

• Suitable for drinking before and after driving or exercise.

• Maintains a sense of social ritual without the burden of alcohol.

Consumption Scenarios:

• Business lunches

• Healthy lifestyleAlcohol allergy sufferers