Brewing alcohol free

[john luc]

Some time ago I heard that the big brewerys were involved with research into a new strain of yeast that can ferment a wort but not produce any alcohol. If such a yeast can become viable then the whole new world of beers that taste like beer with no alcohol would truly take hold. However try as I have I cannot find any information out there . Anyone know anything

[Robwalkeragain]

I guess whether that happens remains to be seen, breweries are investing in expensive alcohol removal systems rather than a simple to use yeast, it’s an emerging market and heineken are investing in it so it’s bound to blow up. By far the best way at the moment is to brew a 0.5% beer with loads of specialty malts and some maltodextrin.
Whatever you do, don’t do what St Peters do and bottle unfermented, filtered, carbonated wort. They had a moan about their research being taken advantage of in this month’s brewers journal, I don’t think they spent much to get where they are

[Kingfisher4]

By far the best way at the moment is to brew a 0.5% beer with loads of specialty malts and some maltodextrin.

Any more pointers to specific home brew all grain recipes for this sort of brew would be great.

[john luc]

Found it

https://www.chr-hansen.com/en/food-cult ... -redefined

[john luc]

I am ŕesearching this topic atm to see if I can brew a good one.

[john luc]

Whatever you do, don’t do what St Peters do and bottle unfermented, filtered, carbonated wort. They had a moan about their research being taken advantage of in this month’s brewers journal, I don’t think they spent much to get where they are

That does sound disgusting. There is an American homebrewer gone commercial who has proprietory designed a brewing process. Claims it's the real McCoy but sure we can all say that

[Kev888]

One problem is that, at least with normal/strong beers, the alcohol does actually affect perception of the beer IMO, so any method of avoiding or removing it will not be right for a lot of styles, even if it was the real McCoy in other ways.

Personally I'd be willing to accept that though, provided the low/no alcohol beer was actually good in its own right. So probably lots of nice malt and hop flavours but without the unbalanced sweetness that many attempts result in through limiting fermentation. If that is what these new yeast can easily achieve, they would be very interesting - for occasions when one has to drive and so on.

[Robwalkeragain]

Yeah. I’ve been off it due to illness for a month and tried most of the alcohol free beers that are reasonably well available - thornbridge, brewdog and infinite are all pretty great and I don’t feel I miss out on anything drinking them.

[john luc]

Considering methods like starving fresh wort of oxygen when pitching yeast and using cold long fermentation 2 /4C area. Also dilution of finished beer with de aerated water like somebig commercials do.

[john luc]

The issue for me is trying to keep all the esters and other flavours intact. Fermentation does that so how to remove the alcohol without damage is the key. Removing the alcohol itself is a flavour so trying to replace that is also a bummer.

[Paddington]

I've made some decent 1 - 2% beers and they serve a purpose (hoping to brew another tomorrow) but you really can't quite match 'proper' beer. It's quite an interesting challenge trying, however. A good yeast can help, I like using Weihenstephan because you can get a lot of flavour (comparatively speaking of course).

[Rookie]

Some time ago I heard that the big brewerys were involved with research into a new strain of yeast that can ferment a wort but not produce any alcohol. If such a yeast can become viable then the whole new world of beers that taste like beer with no alcohol would truly take hold. However try as I have I cannot find any information out there . Anyone know anything

If no alcohol is produced it isn't fermented.

[Kev888]

I don't believe that fermentation 'must' produce alcohol to qualify as such. Micro-organisms can assimilate/convert organics/carbohydrates, causing various reactions, by-products and releasing energy, without these necessarily taking the form of alcohol.

[john luc]

It does. If you read the link I posted. Here is a quote from them,
Quote
Low alcohol, high flavor

Using only their brewing skills and the specially selected NEER™ yeast strain, brewers can produce a low alcohol beer that does not skimp on flavor. The ‘secret’ behind the concept is that this unique strain, which can be found in wine and beer through the ages but was previously unnoticed, consumes only a small part of the sugar but still finds a way to produce high levels of esters, which define that great beer flavor. “Instead of removing alcohol this new technology produces just the right amounts of alcohol and esters,” explains Sofie Saerens, Department Manager, FC&E.
Quote

[john luc]

https://youtu.be/XRhSz2nYEGQ