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LOW & NO ALCOHOL BEER?
CHALLENGE ACCEPTED.

Discover how to produce the best low and no alcohol beers

AEB Brewing has a range of products designed to help brewers deal with many of the challenges of low-alcohol brewing. Not the least of these is that alcohol forms a major part of the beer structure, giving mouthfeel, complexity and density to the product, without which beers can appear thin and watery, with harsh and unbalanced flavours and lacking in aroma.  

FERMO BREW®

 

Closing the readily perceivable organoleptic gap between alcoholic and low/no alcohol beers has been the driving force behind recent advances in production techniques and technologies. 

The FERMO BREW® range of yeasts is designed to work at lower levels of apparent attenuation (65-69% rather than the more usual >75%) to produce lower overall alcohol levels, but with higher levels of aroma producing thiols being released during early fermentation stages.  

FERMOPLUS®

 

For low/no-alcohol beers, AEB’s medium to medium low flocculant FERMO BREW® yeasts should be added to cold wort in conjunction with one or other of AEB’S FERMOPLUS® range of yeast nutrients. These are formulated to enhance the yeast’s ability to convert hop-derived aroma-active thiol precursors, via the process of biotransformation, and so further boost the aroma producing properties of the beer, further compensating for the negative aspects of alcohol removal/absence.  Elevated dosage rates of FERMOPLUS® Fruity, FERMOPLUS® Fragrance, or other from the yeast nutrients range will significantly enhance the beer’s aroma profile when used in no/low alcohol manufacturing regimes. 

 

Used together FERMO BREW® yeasts and FERMOPLUS® yeast nutrients give the brewer the ability to dramatically reduce the alcohol content of their beers while retaining much of the organoleptic complexity of higher ABV beers. 

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