These days, we have to consider a whole range of things when we buy, well, anything. Price, of course. Provenance (e.g. was it made in a sweatshop by kids?). And its environmental impact. Because – and I really don’t think this is news to anyone – we’re close to being screwed when it comes to messing up the environment. Which means every action we take should try to limit our contribution to that decline. So it is increasingly important to consider the environmental impact when choosing what to drink. So if you choose an NA, are there any environmental benefits of non-alcoholic beer?
Non-alcoholic beer is better for your health than alcoholic beer, but is it better for the environment as well?
Reduced carbon footprint
The production of alcoholic beer is a resource-intensive process that requires a significant amount of energy and raw materials. This is largely due to the fermentation process, a crucial step in brewing alcoholic beer, which not only consumes a substantial amount of energy but also results in the release of carbon dioxide emissions. Additionally, the brewing of alcoholic beer often necessitates extensive temperature control, which further adds to its energy demands, as the brewing tanks need to be heated and cooled to specific temperatures during various stages of fermentation and maturation.
On the other hand, the production of non-alcoholic beer is a more efficient and environmentally friendly process. Since non-alcoholic beer doesn’t undergo the same fermentation as its alcoholic counterpart, it doesn’t generate as many carbon emissions. Moreover, the reduced energy requirements for temperature control during brewing make it one of the major environmental benefits of non-alcoholic beer.
Water conservation
In alcoholic beer production, the yeast undergoes a prolonged fermentation process to convert sugars into alcohol, a pivotal step in crafting flavourful brews. This extended fermentation period, while essential for developing the desired alcohol content and complex flavours, presents several water-intensive challenges.
First and foremost, as the yeast works its magic, the brew needs to be maintained at a specific temperature range, which often requires the use of substantial amounts of water for cooling. Keeping the brew at the ideal temperature ensures that the yeast operates optimally, resulting in the desired alcohol content and flavour profile.
Furthermore, the cleaning process in alcoholic beer production is not to be underestimated. With extended fermentation times, there’s a greater need for cleaning equipment and surfaces, and this, in turn, requires more water. Hygiene is of utmost importance to prevent contamination and maintain the quality of the beer. Boiling, a crucial step in the brewing process, also consumes a significant amount of water. Alcoholic beer typically undergoes longer boiling periods, partly to achieve the desired flavours and partly to manage the higher alcohol content. This prolonged boiling process consumes more water than is the case with non-alcoholic beer.
Non-alcoholic beer production has the advantage of a shorter fermentation period. As the yeast doesn’t need to work as long to produce alcohol, the water requirements for cooling, cleaning, and boiling are generally lower. This makes non-alcoholic beer production a more water-efficient process, in comparison to its alcoholic counterpart.
Reduced waste
When producing alcoholic beer, the brewing process results in leftover grains, hops and yeast, which are often discarded. Non-alcoholic beer, on the other hand, uses a shorter brewing process that creates less waste. To make alcoholic beer, the brewing process typically involves mashing grains like barley, wheat, or rye, and then boiling the mixture to extract the fermentable sugars. The resulting liquid, called wort, is then cooled and fermented with yeast to produce alcohol.
However, to make non-alcoholic beer, the wort is often heated to a high temperature to boil off the alcohol. This process is called vacuum distillation or reverse osmosis, and it separates the alcohol from the rest of the beer. Since the boiling process for non-alcoholic beer is only done to remove the alcohol and not to extract fermentable sugars, less grain is needed overall.
Sustainable ingredients
This one depends on the brand you choose. Some breweries are beginning to use more sustainable ingredients in the production of non-alcoholic beer. For example, many non-alcoholic beers are made with organic ingredients, which are grown without synthetic fertilisers and pesticides. Additionally, some breweries are exploring the use of alternative grains such as millet, quinoa, and sorghum. These are drought-resistant, require less water to grow and are more sustainable than traditional grains like barley.
Recycling and reusing
Again, one to look for evidence on the packaging of your chosen non-alcoholic beer, rather than an industry-wide standard. The beer industry generates a significant amount of waste, from bottles and cans to cardboard packaging. However, many breweries are making an effort to reduce waste and increase recycling and reusing. For example, some breweries are using refillable bottles, which can be reused multiple times and require less energy to produce than single-use bottles. Additionally, many breweries are using biodegradable and compostable packaging materials.
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There are several environmental benefits of non-alcoholic beer. Many of them will, however, depend on the credentials of the producer, and the choices they have made in terms of what goes into their beer – and what their beer goes into.
Image credit: Angela Benito