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The Instant Innovation Series - 0.0% Alcohol-Free Beer - On Demand

Watch our first webinar in the Instant Innovation Series - '0.0% Alcohol-Free Beer'

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In this webinar we present the current market trends in 0.0%, discuss production techniques available to manufacture 0.0% beer, followed by the launch of our ZEBRA product and concluding with a virtual tasting of some 0.0% sample beers.
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Market Trends

  • One in fifteen beers sold is now considered to be alcohol-free 
  • 32% of new product launches in the brewing category (2019) came from alcohol free beer
  • Alcohol-Free is one of the fastest growing trends in the beverage industry.
  • With the market projected to be worth £25BN by 2024 and 60 million hectolitres sold last year, brewers are constantly looking for solutions to create highly drinkable and session-able alcohol-free beers.
  • 5% CAGR (2017-2024)
  • Alcohol-free beer transitioning from ‘drivers drink’ to ‘hip and healthy’

Production Techniques

  • The brewer no longer must invest large sums of capital in dealcoholisation technology
  • It is possible to create highly drinkable results using fermentation techniques and liquid malt concentrates.

Vacuum Distillation

  • A thermal separation technique that utilises the boiling point of a liquid to separate valuable materials from a combined state.
  • In alcohol-free beer this means removing the alcohol (which has a lower boiling point) than the remaining beer solution.

Positives

    • Utilise existing beer streams
    • Produces a result at <0.05% abv

Negatives

    • Requires large CAPEX injection
    • Requires new operator skills
    • Requires minimum batch quantities
    • Can impact flavour quality
    • Produces an effluent stream

Membrane Dealcoholisation

  • Membrane dealcoholisation is a physical separation technique that harnesses reverse osmosis to separate materials across a semipermeable membrane.
  • In the case of alcohol-free beer this means removing the alcohol and some water whilst leaving behind a remaining solution of carbohydrates, proteins and minerals essential to the flavour and body of the beer.

Positives

    • Utilises existing beer streams
    • Produces a result at <0.5% abv

Negatives

    • Requires large CAPEX injection
    • Requires new operator skills
    • Requires minimum batch quantities (>50HL)
    • Can impact flavour quality
    • Produces an effluent stream
    • Requires blending to reach final product specification

Arrested Fermentation

Arrested fermentation can be utilised in two ways:

  • Technique 1: Limit the attenuation capacity of a yeast strain through the application of physical conditions (i.e. temperate and pressure).
  • Technique 2: Select a yeast strain with specific metabolic properties to suit your target fermentation profile.
    Both techniques can be used to limit the production of alcohol making them interesting for alcohol-free beer applications.

Positives

    • Effective at reducing wort flavour character
    • Good results without CAPEX

Negatives

    • Inherently inconsistent batch-to-batch
    • Utilises fermentation capacity
    • Requires full wort production and brewhouse processes
    • Introduces microbiological contamination risks
    • Not possible to guarantee 0.00% abv

Malt Extract

  • All beers are brewed from malted cereals (and adjuncts) in the brewhouse. Malt extracts follow the same traditional processing just without alcoholic fermentation.
  • With the same raw materials and no alcoholic fermentation refined malt extracts can produce drinkable results when used to make alcohol-free beers

Positives

    • No conflict with brewhouse capacity
    • Produces result at 0.00% and 0.5% abv
    • No batch size constraints
    • Rapid NPD timelines

Negatives

    • May introduce sweetness and ‘worty’ flavour character
    • Not brewed at your brewery but still made traditionally

PureMalt introduce ZEBRA - check out our ZEBRA page for more information and our product promotional video

ZEBRA

  • From our new brewhouse we introduce our latest product ‘ZEBRA’. ZEBRA is an effective result of over 20 years of learning since PureMalt started developing products for non-alcoholic beers.
  • ZEBRA is the new arrival in line with zero alcohol base, it is a refined pale malt concentrate, specifically designed for 0.0% beer.
  • The biggest challenge has always been achieving a clean and crisp malt profile, with Zebra we think we are close to solving the issue of ‘worty’, cereal and green flavours in 0.0% beer. We have found what we feel is a clean crisp malt base, providing a perfect foundation for you to flexibly design and craft your own 0.0% products.
Please find the formulations at the end of this article

Demonstration ZEBRA Lager

Evidences a premium lager feel with a golden colour, base component of ZEBRA + CB400/65 allowing us to lift the colour to around 8.5 EBC whilst maintaining a clean pale malt profile.

AROMA – More beer like than previous iterations, aroma of hops from TNS coming through.
TASTE – Clean, crisp, refreshing, balanced bitterness at 25 IBUs Zebra providing plenty of body and mouthfeel. Simulating the drinking experience of a regular beer.

Demonstration ZEBRA IPA

Malt build of Zebra + CB400/65, increased dark crystal malt concentrate (CB400/65), lifting colour to 16 EBC, golden amber colour typical of IPA.

AROMA – Fruity and floral dry hop aroma.
TASTE – Increased addition of Zebra reinforcing the clean base increase of CB400/65 brings in complexity of distinct dark crystal malt, rich caramelised flavour with a dry finish. Bitterness at 33 IBUs to enhance the IPA character.

Demonstration ZEBRA STOUT

Complex malt build, Zebra and CB400/65 bringing in the base crystal malts as well as 2 of our roasted malt concentrates, RB Smooth bring roasted chocolate notes with RB 1500/45 providing the typical dark stout colour at around 90 EBC.

AROMA – Roast malt aromas, vanilla, and coffee notes.
TASTE – Chocolate/coffee notes, smooth roast malt profile. Balanced bitterness 26 IBUs, good body and mouthfeel supported by PureMalt ZEBRA.

Webinar Materials:
Open Presentation
Open Formulations
Open Q&A
Watch Next: 

Premium Pilsners Watch Now 
Blondes, Bocks & Bitters Watch Now
Dark, Schwarz & Stouts Watch Now
Brewmasters Virtual Roundtable Watch Now

If you require further information please feel free to get in touch by using our let's talk form.
We hope you find our webinars useful!

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Written by Henry Elderfield

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