How to brew non-alcoholic beer
In principle, there are two possibilities.
- Reducing the alcohol production when brewing beer
- Removing alcohol from standard alcoholic beer
Alcohol can be removed in several ways (e.g. by distillation or reverse osmosis), none of which is gentle enough to not change the sensory properties of beer to some extent, as is not possible to selectively remove only the alcohol, but some flavouring substances always disappear as well. Moreover, the associated oxidation reactions spoil the flavour even during moderate heating.
The alcohol creation can be reduced either by using microorganisms other than the standard brewing yeasts, or by reducing the activity of the standard brewing yeasts. However, other microorganisms always bring different flavours into the beer, which are not always pleasant.
Reducing the activity of yeast constitutes the most common method. It can be achieved e.g. by a low fermentation temperature, a low aeration of the hopped wort, a reduction of the fermentation period or by reducing the malt carbohydrates breakdown into fermentable sugars. Our non-alcoholic beer Budweiser Budvar B: FREE is brewed by means of combining all these mentioned methods. Since we use the same ingredients and yeasts as with the pale lager B: ORIGINAL, the flavour of the non-alcoholic beer approximates the alcoholic beer.
In addition to the absence of alcohol, the alcohol-free beer B: FREE has other benefits as well - owing to the lower extract of the original hopped wort the beer has a reduced energy value and is sodium free. Naturally, what applies to the entire production of Budweiser Budvar brand beers is also characteristic for the non-alcoholic beer - it is beer brewed using only natural ingredients, with no added sugar, aromas and preservatives.