Kvasny Prum. 2008; 54(5): 149-151 | DOI: 10.18832/kp2008009

Alcohol-free beer production by vacuum distillation.Peer-reviewed article

Václav POTĚŠIL, Vlastimil ZEDEK

¹ PIVO Praha, spol. s r. o., Podskalská 10, 128 46 Praha 2

² Pivovar Černá Hora, a. s., 679 21 Černá Hora 3/5

A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems. The first one is ;a significant effect of beer on beer taste the second one is so-called worty flavour arising during the traditional production of alcohol-free beer. The problem of the worty flavour has been eliminated by many beer brewers and therefore, the quality of the beers being offered has increased noticeably. To substitute alcohol is more difficult and already during preliminary tests, significant sensorial differences could be observed between alcohol-free beer with alcohol content of 0.0% by volume and beer with a permitted alcohol level of 0.5% by volume. Despite this handicap, it was decided to leave beer without alcohol, which opens further sales potential. The correctness of this way is also confirmed by awarding the alcohol-free beer Forman by Zlatá Salima (Gold Salima) medal.A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems. The first one is ;a significant effect of beer on beer taste the second one is so-called worty flavour arising during the traditional production of alcohol-free beer. The problem of the worty flavour has been eliminated by many beer brewers and therefore, the quality of the beers being offered has increased noticeably. To substitute alcohol is more difficult and already during preliminary tests, significant sensorial differences could be observed between alcohol-free beer with alcohol content of 0.0% by volume and beer with a permitted alcohol level of 0.5% by volume. Despite this handicap, it was decided to leave beer without alcohol, which opens further sales potential. The correctness of this way is also confirmed by awarding the alcohol-free beer Forman by Zlatá Salima (Gold Salima) medal.

Keywords: alcohol-free beer, vacuum distillation

Published: May 1, 2008