There are different techniques to produce NABLABs: special brewing diagram to minimize fermentable sugars, use of special yeasts that do not ferment maltose, short cold contact with yeast, alcohol elimination by inverse of osmosis or vacuum distillation and different combinations of these techniques.
There are some nice 0.0 beers available on the market but most of the NA beers are missing something for beer consumer expectations: too watery, wort taste, lack of nice fermentation flavor character.
We have developed several natural aromatic combinations including body enhancers, fermentation flavor notes and hop notes that can improve most of the NA beers by giving them what they lack such as typical Lager character. Hop notes help to maintain the beer’s freshness over time and mask or balance the wort taste.
We offer different solutions (>10), LAG-MIXes, depending on your base beer and on your target. As an example we have LAG-MIX-AM-1 that is able to improve 0.0 beers by masking wort taste, decreasing watery sensation and imparting lager fermentation notes. In LAG-MIX-AM-2 there are also hop notes. The hop notes are very important to mask the wort taste and to integrate it better in the aromatic beer “bouquet” but also to maintain the beer quality and freshness overtime especially in 0.0 beers that are so sensitive to oxidation.
We have also obtained good results working directly on classical wort diluted to 5-6 °P. The customized natural aromatic combination LAG-MIX-WT will contribute to adjust the pH to 4.2 as it includes a complex acidic matrix similar to the one of beer and it will impart fermentation and hop aromatic notes to mask/balance the wort taste and to give the Lager character.
We have developed a whole range of products to enable to produce any kind of craft beers styles (Lager, Ale/Abbey, IPAs, dark beers/stouts, sour ales, fruit beers, etc.) from an NA base beer or directly from wort. (link to Brand Final Touch/Creation of New beers).
We can customize our aromatic combinations according to the own criteria of the brewer to be adapted to the brewer base beer and to reach a specific target.