With an increase in consumer interest in no-low alcohol beverages, there has been a boon in product availability, with the quality of these new no-low beers improving significantly thanks to commercially available & novel no-low alcohol producing yeast strains. Some of the more well-known species are Saccharomyces cerevisiae var. chevalieri or Zygosaccharomyces lentus, with many others showing promise in producing complexity and desired traits to mimic specific beer styles. Interestingly, other fermented products such as sourdough have promise to be a source of over 50 different yeasts that show potential for no-low alcohol beer production. These specific yeast strains cannot ferment maltose, the primary sugar in wort, which leaves some leftover sugar in the final product despite grain bill adjustments. This means that there are food safety concerns in non-alcohol beer production using these methods, although this can be mitigated by pH adjustments and pasteurization/sterilization.
Alcohol plays a major part in the mouthfeel and overall complexity of beer, as esters, which contribute to the flavor and aroma profile, are produced by alcohol’s reaction with the organic acids that are in the wort. Different esters contribute different fruity flavors to beer and can be manipulated by adjustments to the grain bill and yeast used. Further research is needed to improve the flavor and overall quality of these beers, but the research into and commercial release of these yeast strains mean that the no-low alcohol beer industry is seeing major growth and is here to stay.
What are your thoughts on these products? Do you purchase no-low alcohol beer?
Comments
No-low alcohol beers are an exciting area of innovation, especially as yeast strain development improves their flavor complexity. Historically, many no-low beers struggled with taste and mouthfeel, but the use of specialized yeast strains that don’t ferment maltose while still producing desirable esters is a game-changer.
It is interesting that sourdough is a potential source of promising yeasts. Fermented foods are a rich microbial resource. I’d be curious to see how different strains from sourdough impact flavor profiles compared to traditional brewing yeasts. Since alcohol contributes significantly to beer’s sensory attributes, it makes sense that the industry is focusing on balancing residual sugars, esters, and organic acids to achieve a fuller-bodied experience without ethanol.
No-low alcohol beers is a very big step towards innovation for brewers! Developing these specialized fermentation techniques will be crucial for companies to compensate for the change in the amount of ester formation. A proposed method include arrested fermentation to halt the fermentation before excess alcohol production occurs via temperature control. However, excess sugar can cause an undesirable sweetness, so monitoring of the batches is extremely important.
I am curious on the spoilage rates of this beer, but as mentioned this can be mitigated via pasteurization and other conditional controls. This is a wonderful alternative for individuals looking to cut back on alcohol consumption or those who avoid these types of beverages as a whole. There is still work to be done, but with the advancements in strain discovery, no-low alcohol beers will become more prominent to consumers.
Nonalcoholic beverages such as mocktails or no-low alcohol beers are important products for individuals who are trying to reduce alcohol consumption or eliminate it entirely. A large part of drinking culture is the social aspect, nonalcoholic options allow people to take part in the social aspects of drinking without the intoxicating, addictive, and potentially negative health effects of alcohol. Nonalcoholic spirits and no-low alcohol beers are especially important in this area because they keep consumers from feeling like outsiders in a group of peers that is drinking alcohol. The development of no-low alcohol beers is important because it could increase production and therefore the availability of these nonalcoholic products. Research into the process could produce viable starter cultures of yeast that can ferment the grains without producing alcohol as well as make the overall process and product safer, which is crucial to consumers.