Abstract
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.
Highlights
Due to more consumer demand for healthy beverages, increased non-alcoholic beer (NAB) production has recently become an important economic consideration for breweries of most sizes [1]
It is clear from the results that the commercial pilsner type NAB produced from single liquid streams or production technologies tended to achieve lower scores for taste, aroma, and overall harmony compared to products from hybrid/combined methods
NABs produced via physical dealcoholization tended to have the lowest aromatic profiles and were sourer, whereas the NABs produced with restricted fermentation were generally the sweetest and most worty
Summary
Due to more consumer demand for healthy beverages, increased non-alcoholic beer (NAB) production has recently become an important economic consideration for breweries of most sizes [1]. Small and medium-sized craft breweries have started to enter the NAB market which has resulted in more product diversity and the increased production of non-alcoholic styles with hoppy flavor profiles, such as India pale ales (IPAs) [3]. In countries where NAB is defined by
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