LILLE 2024

The rising demand for non-alcoholic and low-alcohol beers (NABLAB) has led to in-depth research into their production. A previous study by us focused on the performance of commercial maltose- and maltotriose-negative yeasts in combination with barley malt. However, compatibility of these yeasts with alternative cereals or malts to make innovative NAB has not yet been identified. To fill this gap, test beers were made (20 L scale) in which 40% of the barley malt was replaced with oat flakes, rye malt, buckwheat, einkorn and khorasan, respectively. The fermentation process was carried out with the maltose-negative yeasts SafeBrew LA-01™, NEER™Punch and WLP603. The beers were thoroughly characterised and compared with 100% barley malt. The approach allowed us to assess the effects of replacing barley malt with the selected alternative ingredients on the final NAB quality and to measure the compatibility with the maltose-negative yeasts. This study led to the creation of NAB with distinctive properties and attractive characteristics, including lower alcohol content, increased fullness, higher protein content, better foam stability, higher viscosity and diversified flavour profiles.

There are two main methods of producing non-alcoholic beer: “de-alcoholization”, in which alcohol is removed from the brewed beer, and “limited fermentation”, in which alcohol production is suppressed during the brewing process. There are also two methods of “limited fermentation”: “cold contact fermentation” and “usage of maltose-negative yeast”. We focused on the latter method, which is expected to achieve a natural beer flavor and be relatively easy to control.
Maltose-negative yeasts which are used in the production of non-alcoholic beer, generally produce 0.4-0.8% ethanol from the monosaccharides in wort when fermented in a general beer fermentation tank. To produce 0.0% non-alcoholic beer using these yeasts, it is necessary to install aeration and agitation equipment.
The yeast strain of Kluyveromyces lactis we found can produce 0.0% non-alcoholic beer with good flavor without special equipment.
This strain was the only one of the 11 Kluyveromyces lactis strains we tested that is suitable for 0.0% non-alcoholic beer production. Moreover, we identified the gene contribute to the low ethanol production of this strain.satos

As introduction, the lecture presents a review of existing processes and technologies to produce No-Alcohol Beers (NAB).
On the one hand some trials were performed by using a maltose negative strain for the fermentation of a specific wort to produce reduce amount of ethanol with and without the presence of aromatic hop added by dry addition. This yeast has the ability to assimilate partially the fermentable sugars contained in the wort, producing specific aromatic compounds.
On the second hand, some additional trials were performed by using the same wort as above acidified with bacteria through a kettle souring process and fermented with the maltose negative strain, with and without the addition of aromatic hop by dry hopping.
This study includes sugar analyses, organic acids production as well as aromatic compounds produced by the respective yeast strains and sensory data (evaluation of beers carried out by our panel).
Furthermore, the lecture will include information about beer filterability, stabilization and finally pasteurization.

The market for NoLo beers is growing and the new generation of 0.0% beers is changing drinking habits of consumers, who are increasingly enjoying the NoLo beers not only as beer alternatives, but as trendy, regular beverages.
IFFs transglucosidase catalyzes the creation of Iso Maltogenic Oligosaccharides (IMO) during mashing for reduced fermentability. This new enzyme transforms glucose, maltose and maltotriose into their unfermentable isomeres and further to panose and dextran triosyl- D- glucose.
With this technology brewers can create worts with very low fermentability and combined with the right raw material choice and an optimized mash regime an RDF below 40% can be achieved. Breweries can use this solution to produce beer with more conventional flavor and aroma and either remove the alcohol or use it directly to produce low alcohol beer. The lower alcohol levels decrease the demand for dealcoholization and enable a faster process. By combining this technology with the latest flavours and ingredients gives means brewers can further extend their beer portfolio and expand their market.