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

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.