This beer looks pretty good. Smells alright, too. And…yup, tastes mighty fine. Non-alcoholic, you say? Even better. But what’s actually in it? What are the ingredients of non-alcoholic beer?
Let’s have a little delve, shall we?
Ingredients of non-alcoholic beer
Non-alcoholic beer’s composition is quite similar to regular beer in many respects. It contains the same basic ingredients, but the brewing process and certain components are adjusted to reduce the alcohol content. Here are the key ingredients found in non-alcoholic beer.
1. Water
Water is the primary ingredient in both alcoholic and non-alcoholic beer. It makes up the majority of the beverage and serves as the solvent for all other ingredients. Water quality is crucial in brewing, as any impurities or contaminants can negatively affect the flavour and quality of the final product, which is even more important with NA beer as the dealcoholisation process can leach some of the flavour.
2. Malt
Malt is a fundamental ingredient in beer, whether alcoholic or non-alcoholic. It is typically derived from barley and other grains. The malt provides the sugars necessary for the fermentation process, where yeast converts these sugars into alcohol and carbon dioxide. In non-alcoholic beer, brewers use the malt to develop the characteristic flavours and aromas without generating high levels of alcohol.
3. Hops
Hops are the flowers (or seed cones) of the hop plant. They are used in brewing for their bitterness, flavour and aroma. The hops add the characteristic bitterness that balances the sweetness of the malt and imparts unique flavours and nose to the beer. In non-alcoholic beer, brewers adjust the use of hops to maintain the taste profile while reducing the alcohol content.
4. Yeast
Yeast is a microorganism responsible for fermentation in beer production. In alcoholic beer, yeast consumes the sugars from the malt, producing alcohol and carbonation. In non-alcoholic beer, brewers inhibit or conduct fermentation at lower temperatures. Either that or they remove the alcohol produced by yeast after fermentation.
5. Flavour enhancers
To compensate for the reduced alcohol content, some non-alcoholic beers may contain flavour enhancers, either natural or artificial. These additives help replicate the taste of their alcoholic counterparts.
6. Adjuncts
Ingredients brewers add to beer to influence flavour, mouthfeel and appearance are called adjuncts. Common adjuncts in non-alcoholic beer include corn, rice, oats or wheat. These adjuncts can contribute to a smoother, lighter body and mouthfeel.
How brewers make NA beer
So, once you have your ingredients for non-alcoholic beer, what do you do with them?
The process for producing non-alcoholic beer shares many similarities with traditional beer brewing, with some key adjustments.
Malting and mashing
The process begins with soaking malted barley or other grains in water to extract sugars and create a sugary liquid called wort. This wort serves as the base for non-alcoholic beer.
Boiling and hopping
The wort is boiled, then hops are added to achieve the desired bitterness and flavour. The boiling process also sterilises the liquid and removes any undesirable compounds.
Fermentation
Here’s where the distinction between alcoholic and non-alcoholic beer brewing becomes apparent. While regular beer ferments until it reaches a higher alcohol content, non-alcoholic beer… isn’t. There are four primary ways to remove alcohol from beer to make it non-alcoholic. They are: vacuum distillation, reverse osmosis, heat treatment and arrested fermentation. Vacuum distillation involves boiling the beer at a lower temperature and reduced pressure within a vacuum still. Reverse osmosis involves pushing beer through a specialised membrane, effectively separating alcohol from water and other ingredients. Heat treatment entails raising the beer’s temperature to the point where the alcohol naturally evaporates. And arrested fermentation involves the deliberate halt of the fermentation process. Typically this is before all the sugars in the beer convert into alcohol.
Carbonation and packaging
Finally, the non-alcoholic beer is carbonated, packaged and ready for distribution. It’s important to note that some non-alcoholic beers are naturally carbonated, while others may require additional carbonation.
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Non-alcoholic beer is more than just a beverage; it represents a shift in consumer preferences, health consciousness and social inclusion. It offers a viable alternative for those who want to enjoy the taste of beer without the associated alcohol content. And it’s on the rise. According to a report by Grand View Research, the market was valued at $3.7 billion in 2020 and is projected to reach $5.4 billion by 2027.
The ingredients in non-alcoholic beer are pretty similar to their alcoholic counterparts. As brewers get more skilled at retaining all the flavours that come from them even when the alcohol is removed, the taste that results is going to be even more enjoyable.
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