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Non Alcohol Beer PDF
Non Alcohol Beer PDF
Beer production
Alberto Sun and David De Schutter
Wroclaw, September 2016
1
Outline of this presentation
Introduction
Solution development
Conclusions
Smart Drinking Goals
Our Vision
INDEPENDENT
EXPERTS
To foster a culture
of smart drinking CHANGING INCREASING
BEHAVIORS CHOICE
globally to reduce
the harmful use of
alcohol
10 –YEAR PARTNERSHIP
APPROACH
NABLAB and the SMART DRINKING GOALS
AB INBEV VISION ON SMART DRINKING:
To foster a culture of smart drinking globally to reduce the harmful use of alcohol
Introduction
Solution development
Conclusions
Non-Alcoholic: The Challenge
STIGMA TASTE
Non-alcoholic beer is often The flavor of non-alcoholic beer does
considered a compromise. not meet people’s expectations.
Exploring the available options
Too
No warming Watery / thin
Malty/grainy
effect from
GAPS alcohol Too acidic
Too sweet
compared
to lager Product Lack of “beer”
Lack of “beer” balance character
flavors
Root cause analysis of problem statements
Too
Malty/grainy why Lack of fermentation
No Alcohol Formed
Lack of “beer”
flavors why Lack of fermentation
No warming
effect from why Absence of alcohol
alcohol
Product
Alcohol removal
ABV
2
Introduction
Solution development
Conclusions
Route to solution
Lack of fermentation
adding sweetness
Lack of fermentation
Modulation of sweetness/acidity
Lack of sugars
Lack of body
Innovative brewing process for low fermentability
(patent EP2566944B1)
• As a result, the sugar profile of wort and beer shows high amounts of penta-, hexa- and heptaose
which cannot be found back in regular beers (below the curve)
• The graph shows the correlation of the level of above mentioned sugars in wort in relation to
unfermentable composition
Optimizing AROMA-
Analyse difference between lager and NA beer
100%
90%
80%
Flavor orgin in final product
70%
60%
GAP
50%
40%
30%
20%
10%
0%
ALE STOUT LAMBIC LAGER NA BEER
Beer flavor profile is defined in large part by the Fermentation, a very complex natural process creating hundreds of aroma
components
1. 10 aroma components from fermentation were identified to be key for the flavour of regular beer and lacking in NA beer.
2. Lets close the gap by adding them back in the form of a natural flavour
OK NOK
NOK
OK
2 mg/L 0.1 mg/L 2 mg/L 0.6 mg/L
Iso Amyl IAA IAA IAA
Acetate CLOSE CLOSE
GAP: GAP by
+ 1.9 mg/L 28%
Introduction
Solution development
Conclusions
Conclusions
• AB InBev launched the use of the technology first in Brazil with Brahma 0.0
• It tripled the category in no time.
New Non-Alcoholic Launches in 2016
INTRODUCING INTRODUCING
Corona Prohibition
Cero Brew
NO ALCOHOL. ALL BUDWEISER.
NO BOUNDARIES. NO ALCOHOL.
Initial focus – only CND
Initial focus – only MEX
QUESTIONS?