Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor

Abstract

The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

“…In this context, NABLAB produced with limited sugar consumption have often been reported to have an unbalanced sweetness/bitterness ratio due to high residual sugar concentrations [3]. In a recent study of Rettberg, et al [51], they examined the sensory properties of 19 commercial, Pilsner-type, non-alcoholic beers produced using different methods, and in general, the beers from a restricted fermentation method were considered more worty, thick, and sweet. In contrast, beers de-alcoholised by physical methods were considered as the sourest, the thinnest, and the least sweet (with the lowest taste/aroma intensities) [51].…”

“…In a recent study of Rettberg, et al [51], they examined the sensory properties of 19 commercial, Pilsner-type, non-alcoholic beers produced using different methods, and in general, the beers from a restricted fermentation method were considered more worty, thick, and sweet. In contrast, beers de-alcoholised by physical methods were considered as the sourest, the thinnest, and the least sweet (with the lowest taste/aroma intensities) [51]. According to Bellut, et al [10], all the alcohol-free beers they studied were described as "wort-like", "bread-like", or "honey-like".…”

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

“…al. reported earlier this year that enhanced hoppy aromas are preferred in NAB (Rettberg et al 2022 ). The positive synergy between geraniol, linalool and β-citronellol in beers was also reported by Takoi and his collegaues (Takoi et al 2010a ).…”

Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes – the Effect of Ion Rejection

“…underwent physical dealcoholization had the lowest intensity of taste and aroma, and were the most sour, thin, and least sweet. Notably, the method of dealcoholization had minimal effect on the overall flavor profile [8]. The blending alcoholic beer to dealcoholized beer was found to produce non-alcoholic beers with more pleasant flavor [8].…”

“…According to Rettberg el al. non-alcoholic beers (NABs) produced by restricted fermentations exhibited the highest levels of wortiness, viscosity and sweetness [8]. NABs that Disclaimer/Publisher's Note: The statements, opinions, and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s).…”