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

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.

0.0%

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 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.

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.

Webinar Materials:

Watch Next: 

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

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