Article | August 15, 2022

How To Guarantee Stability Of Alcohol-Free And Low Alcohol Beer

Beer Manufacturing GettyImages-922234078

There is no doubt that today’s consumer seeks non-alcohol beer (NAB) or low-alcohol beer (LAB) alternatives to complement traditional beer products. However, brewers producing no-alcohol beer (NAB) or low-alcohol beer (LAB) can face specific challenges.

Not many breweries produce only NAB or LAB. In most cases, alcohol-free beer is a smaller segment of the broader beer product portfolio, as traditional beer still dominates the market in total volume. This can make it difficult for the brewer to adjust the stabilization procedures specifically to the NAB / LAB product when these are less frequently produced than traditional beers.

When producing NAB / LAB with incomplete fermentation, the final product may differ significantly in composition from the traditional fully fermented beers. Brewing textbooks point out an intense need for colloidal stabilization of such products.

Moreover, alcohol-free beers generally are more vulnerable to microbial contamination.

The production of alcohol-free or low-alcohol beers requires intense effort and review to ensure colloidal stability. We explore how colloidal stabilization beer systems and cold final filtration can help produce a high-quality, shelf-stable product.


Get unlimited access to:

Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Food Online? Subscribe today.

Subscribe to Food Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.


Subscribe to Food Online