How is non-alcoholic beer made?

How is non-alcoholic beer made?

How is non-alcoholic beer made? A question we are going to answer in this blog. We'll tell you about the origins of beer brewing and walk you through the different brewing processes. Curious? Then read on quickly.

Where it all began, 1918

The concept of non-alcoholic beer is not new. It originated during the time of World War I. There it served as an alternative to traditional beer, especially for athletes and youth. The advent of alcohol-free beer did not prove to be a resounding success. Consequently, by the late 1920s, alcohol-free beers disappeared from the market again. In the 1960s, demand increased again, to which alcohol-free beer made a comeback. Since then, brewers have refined their techniques to produce alcohol-free beer that is competitive in taste with its alcoholic counterparts.

The brewing process

The brewing process for most non-alcoholic beers initially follows the traditional steps: milling, mashing, boiling and fermentation. The challenge begins after fermentation, where the goal is to remove the alcohol without sacrificing too much flavor. This can be achieved through physical removal methods such as vacuum distillation, in which alcohol evaporates at a lower temperature to preserve the flavors. Another method is reverse osmosis, where the beer is filtered to separate alcohol and water, then the flavors are added back to the alcohol-free brew. These techniques require precision to ensure that the final product is still recognizable as beer.

With fermentation

Fermentation plays an important role in the production of non-alcoholic beer. Some brewers choose to ferment beer with special strains of yeast that produce less alcohol. This method is known for preserving beer's natural flavors because less post-fermentation treatment is needed to remove alcohol. The result is a low-alcohol beer that is barely distinguishable from traditional beer in terms of taste. The advantage, however, is that it contains virtually no alcohol.

Without fermentation

Another approach to making alcohol-free beer is to brew without completing the traditional fermentation process. Stopping fermentation early limits the development of alcohol. However, this technique requires a balance; it is necessary to interrupt the process at the right time to ensure that the beer still develops the desired flavors and aromas. Although this method is somewhat more complicated, it offers the possibility of producing beer with very low to no alcohol levels.

How are specialty beers brewed?

Alcohol-free specialty beers such as IPAs or tripels follow similar production methods but place additional emphasis on unique ingredients and innovative brewing techniques. By using special hops, grains and sometimes even fruits and spices, brewers create flavor profiles that rival traditional specialty beers. The challenge lies in retaining these recognizable flavors after alcohol reduction, a task that brewers approach with creativity and scientific precision.

So, how is non-alcoholic beer made?

The process begins as any other beer is brewed, with a mixture of water, malt, hops and special yeast. But here comes the twist: When most beers make their way to maturation and refinement, most non-alcoholic beers take a detour. Thanks to special yeast and techniques such as vacuum distillation or reverse osmosis, the alcohol is carefully lifted out of the brew. While preserving the rich aromas and deep flavors.

Easily order alcohol-free beer online!

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