THE GROWTH OF NON ALCOHOLIC
« Non Alcoholic » is not just a trend anymore. What used to be a proposition filled with compromises has become a true choice for many, a lifestyle brand, establishing itself a completely new reputation.
The growth is supported by new technologies, new ingredients but also much more attention from brewers to design beers without alcohol that everyone can enjoy at any occasion.
The craft scene has broadened the spectrum of styles available in the NA space while adjacent categories now offer perfectly crafted non-alc spirits and cocktails praised by the toughest critics in the industry. Wine is now stepping up its game to embrace the opportunity.
IT STARTS WITH GREAT BEER!
There are no shortcuts to great quality beers. It starts with brewers producing the best beer they can.
Truth is, even the most advanced technologies struggle to close the gap to a full strength beer experience.
Main NA beer production processes
- Low fermentability wort combined with « stopped » fermentation.
Sweet, Worty, Aldehydic - Maltose repressed yeast
Sweeter, Lacking fermentation character - Low pressure Low temperature distillation
Thin, Dry, Short, Lacking mouthfeel and fermentation notes - Membrane filtration (RO, Dialysis)
Thin, Short, Lacking balance, acidity and fermentation notes - Also directly from wort!
UNDERSTANDING NA BEER
While we could simply describe NA beer as « beer without alcohol, » the reality is much more complex.
- Alcohol has a taste in itself! It contributes to mouthfeel, warming sensation, and acts as a flavor enhancer.
- Ethanol affects the overall solubility of each molecule, changing the perception threshold of the molecules we like and the one we don’t!
- Ethanol is an antioxidant in itself. In non-alcoholic beers, there’s very little protection to aging. This is even accentuated by the fact NA beers are produced at a lower gravity, meaning less polyphenols (another natural antioxidant in beer).
- The diverse processes designed to prevent or remove ethanol always affect the production or removal of other critical components of a full-strength beer signature.
During a classic fermentation, sugars are metabolized by yeast into alcohol.
In parallel:
- Some undesired « worty, » « vegetal, » and « green » molecules are removed through yeast metabolism or natural stripping with CO₂. Examples are DMS, Methional, 3-methylpropionaldehyde.
- Some desired signature aromatics like Esters, Higher Alcohol, Organic Acids, and Thiols are released by yeast.
- Interrupting or slowing down yeast activity not only prevents the production of a true beer profile, but it also leaves a lot of unwanted character in the beer.
Preventing the production of ethanol and yeast metabolism affects a chain of reactions contributing directly to the expression of a true beer character.
From the production of ethyl esters like Ethyl Hexanoate (ripe pineapple) to the esterification of higher alcohol like Isoamyl Acetate and its ripe banana character or the floral notes of 2-Phenylethyl Acetate.
THE LACK OF SIGNATURE AROMATIC FRACTIONS
Distillation and other alcohol separation techniques also remove some critical aromatic fractions resulting in very thin and muted beers.
Fermentation esters measured in commercial NA beers produced with different processes and technologies are showing levels well below the threshold, preventing the true expression of a beer profile.
PREMATURE OXIDATION
No ethanol, Low polyphenols, Low density, Higher pasteurisation, More processing…
NA Beers have a very short shelflive
- Half the antioxidant capacity of conventional beers
- Accelerated development of Sotolon, Methional, Phenylacetaldehyde (stale-odorant)
- More oxidation of cis-isohumulones (unpleasant bitterness)
- Accelerated development of haze
ART & SCIENCE
Every beer signature combines the magic of more than 10,000 different molecules. Some are flavoractives, some are below threshold but act as flavor enhancers. Our state-of-the-art facility combined with a unique brewing skillset allows us to rebuild perfect beer signatures. Advanced Analytics combined with Sensory excellence are central to any development.
CLOSING THE GAP TO GREAT NA BEER
The GAP to great NA beers goes beyond aromatics. It’s taste, texture and balance.
Covering flaws with top notes won’t take you anywhere near a true full strength beer experience.
Filling the gaps only using analytics is missing the reality of a very different matrix balance.
It takes a deep understanding of beer and natural flavors to rebuild a profile that is true-to-type.
It’s also critical to rebuild some natural defenses to ensure a competitive shelflife and reach consumers with a fresh product.
THIS IS WHAT WE DO!
- We analyse your beer in depth
- We align on the target profile
- We build a natural all-in-1 missing block
Texture
Acidity
Fermentation signature
Balance
Freshness
Your non alcoholic beer can be anything you want.
It doesn’t need to be only 1 style.
At CBS we can use your base to create a portfolio of non alcoholic beer styles, from Belgian Wit to Stout, from Session IPA to Berliner Weis using only natural ingredients.