Low alcohol beer
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Step Mash Method
Step from below 50°C to over 73°C by adding boiling water over a short period of time. The low step increases the protein content (required for fermentation) and the high step causes rapid inactivation of maltose-producing beta amylase. This creates a wort with a very low attenuation limit. Make sure that the mash does not drop below 73°C after increasing the temperature.[1] See Mashing.
In making low-alcohol beers it is usual to mash well-cured malts with caramel malts at high temperatures to minimize saccharification, and so reduce the production of fermentable sugars.[2]
A number of different procedures for manufacturing alcohol-free and low-alcohol beers are available: removal of alcohol by distillation, vacuum distillation, vacuum evaporation, dialysis, reverse osmosis, restricted fermentation, use of special yeasts, production of a wort having a less pronounced flavour, use of spent grains and CO2 extraction.[3] the results of this study have shown the values for the contents of the phenolic compounds in the alcohol-free beers to be lower than the values for the standard beers, attributable to differences in the duration of fermentation and the yeast strains employed in brewing alcohol-free beers (e.g., the case of tyrosol) and to losses brought about by the dealcoholization processes employed (e.g., p-coumaric acid, caffeic acid, vanillic acid, etc.).
See also
Potential sources
- https://www.lallemandbrewing.com/wp-content/uploads/2021/06/LAL-bestpractices-Low_alcohol_beer-DIGITAL.pdf
- https://www.homebrewtalk.com/threads/low-abv-cold-mash-vs-hot-mash.699994/
- https://www.homebrewtalk.com/forum/threads/low-enzymatic-cold-mash-low-alcohol-beer.673443/
- https://www.homebrewtalk.com/forum/threads/creating-an-na-or-how-i-neutered-my-beer.39433/
- https://www.sciencedirect.com/science/article/pii/S0260877411005140
- Müller, M., Bellut, K., Tippmann, J., & Becker, T. (2016). Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale. Chemie Ingenieur Technik, 88(12), 1911-1928. doi: 10.1002/cite.201600071
- Müller, M., Bellut, K., Tippmann, J., & Becker, T. (2017). Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes. ChemBioEng Reviews, 4(5), 310-326. doi: doi:10.1002/cben.201700010
- Krebs G, Müller M, Becker T, Gastl M. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Res Int. 2019;116:508–517.
References
- ↑ Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Bartolomé B, Pena-Neira A, Gómez-Cordovés C. Phenolics and related substances in alcohol-free beers. Eur Food Res Technol. 2000;210(6):419–423.