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LOW & NO ALCOHOL BEER

A CRAFT APPROACH TO LOW & NO ALCOHOL BEER PRODUCTION

Fermentation

 

To create a non-alcoholic beer in a crafty way, the best method is interrupted fermentation (combined with the alterations in the mash phase if necessary). The fermentation process can be interrupted and stopped through cold crashing when the desired alcohol level is approached. The temperature of the beer is brought to between 0°C and 1°C and held at that temperature constantly for at least a week. The low temperature deactivates the yeast, and the residual yeast that has accumulated at the bottom of the fermenter can then be easily removed.

With cold crashing, the aromas generated by hopping and dry hopping are preserved.

Microbiological stabilization of the beer

 

In accordance with local brewing regulations, when the fermentation phase and cold crash are over, it is advisable to filter the beer, especially if you decide not to pasteurise it. Filtration is best carried out with cartridges of Polypropylene and a Polyether Sulfone, with a final micron rating of 0.45 µm. This ensures the biological stability of the beer before bottling, avoiding contamination by beer spoilage bacteria, wild yeasts or residual sediment from the production phase.

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