LOW & NO ALCOHOL BEER?
CHALLENGE ACCEPTED.

Discover how to produce the best low and no alcohol beers

Low alcohol beer and beer with no alcohol at all are products that have recently met growing demand. Terms like "non alcoholic beer", "alcohol free beer”, “reduced alcohol beer” or “low abv beer” have become commonplace as breweries strive to cater to this burgeoning market.

Alcohol-free lagers, non-alcoholic IPAs, and low-alcohol ales have particularly gained traction among consumers looking for flavorful alternatives. The craft beer scene has also embraced this trend, with an increasing number of breweries producing non-alcoholic craft beers that do not compromise on taste or quality.

As production method’s change and the quality of low/no alcoholic beers continue to improve the significance of this sector is only going to increase to the point that a low/no option will be a necessary offering in a self-respecting brewery’s product range.

This will be an issue for brewers who cannot invest in expensive vacuum evaporation, dual-stage vacuum filtration, or reverse osmosis equipment to remove as much – or increasingly all – of the alcohol produced by fermentation above the limits required to qualify as low or no-alcohol beer.

Whilst this definition varies around the world, generally beers with less than 1.2% ABV are classified as low-alcohol and less than 0.5% as non-alcoholic.

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.

Need help? Contact Us!

Thanks for your request. We will contact you as soon as possible.

Need help? Contact Us!

Name *

Surname *

Telephone *

Email *

Company *

City *

Country *

Select the country you wish to contact *

Message

Category*

I'm a AEB customer

I have read the privacy policy published on this website and I consent to the processing of my data, for purposes of Research and Selection of Personnel and business contacts.

Send

LOW & NO ALCOHOL BEER?CHALLENGE ACCEPTED.

Discover how to produce the best low and no alcohol beers

FERMO BREW®

FERMOPLUS®

LOW & NO ALCOHOL BEER?
CHALLENGE ACCEPTED.

FERMO BREW^®

FERMOPLUS^®