On the one hand, the lecture covers a specific brewing process to produce Low-Alcohol Beers (LAB) with a level of alcohol below 2.5 ABV, by using traditional Saccharomyces yeasts to ferment a wort acidified with bacteria through a kettle souring process. This study includes sugar analyses, organic acids production as well as aromatic compounds produced by the respective yeast strains and sensory data. On the other hand, the lecture covers a review of existing processes and technologies to produce No-Alcohol Beers (NAB). Some trials were performed by using a maltose negative strain for the fermentation of a wort acidified with bacteria through a kettle souring process, with and without the addition of aromatic hops. This study includes some analytical as well as sensory data.
Speaker: Philippe Janssens