One of the most frequent questions I get about non-alcoholic beer is, “How do you remove the alcohol?” I must admit, just over a year ago, I wouldn’t have known the answer myself. When I launched Bright Barrel, I was just a fan of good beer, eager to learn. I quickly realized how complex and fascinating the world of brewing really is.
If you’re a beer fan, you might know the answers to questions like “What’s the difference between ale and lager?”, “What makes craft beer unique?”, or “What is the Reinheitsgebot?” (bonus points if you can pronounce it). But when it comes to making non-alcoholic beer, there’s a whole new set of terms to learn — like yeast morphology, acetaldehyde, and diastatic power — words that only true beer geeks throw around while rolling up their flannel sleaves.
The Basics of Non-Alcoholic Beer Brewing
I got my brewing education from the experts at the Lab of Fermentation Sciences at Appalachian State University. These guys were jedis in the lab: analyzing enzyme reactions and manipulating microliters in pipettes one minute and then slinging 50-pound bags of malt the next, all while rocking out to reggae and old-school rap. They helped me understand the different methods of making non-alcoholic beer, each with its own pros and cons.
5 Methods to Make Non-Alcoholic Beer
- Boil Off the Alcohol
The simplest way to make non-alcoholic beer is to boil the alcohol out. Ethanol (alcohol) boils at 78.3°C, so heating the beer to this temperature removes the alcohol. But here’s the catch: it also removes a lot of the beer’s flavors and aromas. The result is a watery-tasting beer that lacks depth, so this isn’t the ideal method for making craft-quality non-alcoholic beer.
- Vacuum Distillation: A Better Way to Remove Alcohol
Vacuum distillation is more sophisticated. By lowering the air pressure, alcohol evaporates at a much lower temperature, often below 40°C. This preserves more of the original flavors and aromas, making the non-alcoholic beer taste more like its boozy counterpart. While it’s effective, it’s also costly, which is why it’s mainly used by larger breweries with the budget to match.
- Filtration: Retaining the Beer’s Flavor
Filtration is a popular technique for making non-alcoholic beer. The beer passes through ultra-fine filters that separate out alcohol and water, leaving the flavorful beer concentrate behind. Water is then added back to restore the original consistency. This process is effective and even allows breweries to capture the ethanol for other uses. However, it can result in some flavor loss, and getting the perfect balance when reconstituting the beer can be challenging.
- Arrested Fermentation: Stopping Alcohol Before It Starts
Arrested fermentation involves stopping the fermentation process before the yeast can produce much alcohol. This is done by rapidly cooling the beer or adding preservatives. While this keeps the natural sweetness of the beer, it can also make the beer taste sweeter than usual, which may not appeal to everyone. Additionally, the beer might lack some of the complexity of a fully fermented brew.
- Biological Fermentation Control: Specialized Yeasts for Low-Alcohol Beers
In biological fermentation control, special yeast strains or enzymes are used that naturally produce minimal alcohol. This allows the beer to develop more traditional flavors and aromas while keeping the alcohol content low. However, it can be tricky to maintain the right flavor balance and body, as limited fermentation impacts the beer’s complexity.
Bright Barrel’s Non-Alcoholic Brewing Method
At Bright Barrel, we use a combination of biological fermentation control and temperature management. We experimented with nine different yeast strains, including some unique varieties from Africa, before finding the right one. This strain leaves behind the maltose in the beer, resulting in minimal alcohol production. After 48 hours, we cool the beer to stop further fermentation and keep it below 0.5% alcohol.
To ensure a stable, high-quality product, we pasteurize our beer in the can, which means rapidly heating and cooling it. This kills any remaining yeast and keeps our non-alcoholic beer tasting fresh, no matter how you store it.
Why Non-Alcoholic Beer is Gaining Popularity
As more people seek healthier lifestyle choices, non-alcoholic craft beer is becoming a go-to option for beer lovers who want to skip the buzz but keep the flavor. At Bright Barrel, we’re proud to offer non-alcoholic beers that satisfy the taste buds of craft beer enthusiasts without the alcohol. Whether you’re cutting back, exploring sobriety, or simply want a flavorful alternative, non-alcoholic beer is here to stay.