EnglishViews: 18 Author: Site Editor Publish Time: 2025-06-06 Origin: Site
For the past 30 years, the world has been enjoying low- or no-alcohol beer. But in recent years, high-quality 0.0 beers have gained wider consumer acceptance and widespread success. As a result, beer dealcoholization technology (reducing the alcohol content in a dedicated final beer recipe to less than 0.05%) is booming.
Today, more and more health-conscious and taste-conscious consumers are choosing low- or no-alcohol beer to socialize, drink responsibly, and save lives. To meet the growing demand, traditional brewers must adapt their production lines without sacrificing flavor, aroma, and mouthfeel. This requires a deep understanding of existing processes, equipment, and systems, and how to optimize them to fully exploit the opportunities presented by 0.0 beer.
There is no getting around it. Brewing zero-alcohol beer requires wort mashing and boiling, hop mixing and fermentation, and finally ethanol. How can you best remove the alcohol from beer? Use the right stripping or filtration technology. The end result is an alcohol concentrate, but its concentration will vary. To separate the alcohol (ethanol condensate), you can use one of three methods without having to add an explosion-proof (ATEX) area to your beer production line:
You can reuse the sealing water from the vacuum pump seal to dilute the condensate, which has an alcohol content of about 18-35%, depending on the alcohol content of the beer. Diluting the ethanol in this way ensures that the liquid is always below the flash point, so no ATEX explosion protection area is required. The diluted ethanol can be discharged or collected, which is common practice if there is no other use.
Add this clear, food-grade, neutral alcohol condensate (18-35% alcohol) as an ingredient to other beer products to produce new, high-value beers. Increasing the alcohol content of existing products not only improves the flavor of the beer, but also increases the product value and opens up new revenue sources.
Another option: Use the clear, food-grade, neutral alcohol condensate as a raw material for the production of new high-value products, such as ready-to-drink cocktails, beer-flavored drinks, or even new mixed products, such as beer cocktails made with vodka or barley alcohol products. The residual alcohol can increase the value by improving the flavor, which is a benefit that beer lovers will appreciate.
Going from 4.5% to 0.5% to 0.0% requires expertise. Especially if you want to retain all the qualities people expect from a great beer – aroma, flavor, mouthfeel, etc. To move from high to low alcohol, you need a partner who understands how to manage how yeast cultures, malt types and fermentation techniques affect your brew, and how to better adjust flavor and aroma after dealcoholization. With extensive brewing expertise, craftsmanship, advanced technology and marketing skills.
