Nonalcoholic beer

Abstract

Beer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer perception that these beers are not as satisfactory as regular beers in terms of sensorial quality. Therefore studies have been focusing on new production methods. There are mainly two ways to produce nonalcoholic (NA) beer: biologically and physically. Biological methods rely on altering the process conditions and yeasts, whereas in physical methods ethanol is removed after fermentation either by heat or membrane processes. In this chapter, trends in NA beer production are discussed. Special or nonconventional yeasts have been emerging, thanks to rapid advances in molecular biology. These yeasts include genetically modified strains and yeasts from non-Saccharomyces genus. Membrane-based dealcoholization methods are also emerging with various possible systems. All methods have been discussed with their specific advantages and drawbacks. © 2020 Elsevier Inc. All rights reserved.