How non-alcoholic beer is made

A look at the common techniques and processes brewers use to produce a beer that meets the widely accepted definition of “alcohol free” or “non alcoholic” – under 0.5% ABV (alcohol by volume).

This article is related to Alfa Laval brewery equipment. Alfa Laval's Separation, Heat Transfer and Hygienic Fluid Handling products, including pumps, valves, fittings and instrumentation, are used by distilleries and breweries across Canada.

Read the full article on steadydrinker.com

 

"... HOW IS NON-ALCOHOLIC BEER MADE?
Beer is made by “mashing” malted barley (sometimes with other grains) with hot water to extract the sugars and create a wort.

The wort is then boiled with hops and fermented, where yeast eats the sugars in the wort and turns them into alcohol and other by-products such as carbon dioxide and compounds that add flavour.

Almost all non-alcoholic beers start life in the same way, but there are a few differences, usually in the latter stages of the brewing process.

So what are the different ways non-alcoholic beer is made?

• Dealcoholisation
• Limited fermentation
• Dilution
• Fermentation free

Some brewers use a mix of these methods for the same beer.

Let’s look at each method in more detail...”

Read the rest of the article on steadydrinker.com

Contact Martin Ivanov for information about brewery equipment including separation and heat transfer systems.

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