Kvasny Prum. 1961; 7(7): 152-155 | DOI: 10.18832/kp1961024

Non-alcoholic and low-alcoholic beer.Peer-reviewed article

F. HLAVÁČEK, G. KLAZAR

The authors describe several brewing processes recommended for manufacturing non-alcoholic and low-alcoholic beer. They compare and evaluate various prescripts taking into the picture their own experience, results of tests and information from other available sources. The conclusions indicate that for the time present preference should be given to technology based on interrupting main fermentation or afterfermentation, which results in obtaining beer with low alcohol content. Organoleptic tests indicate that beer of good taste containing from 0,35 % to 0,40 % of alcohol can be produced from 4 ˚ wort.
(In Czech, English summary only)

Keywords: non-alcoholic beer, low-alcoholic beer

Published: July 1, 1961