Non-alcoholic wheat beer with alternative yeast strains
Key aroma compounds | Non-alcoholic beers continue to be very popular with consumers in Germany. A variety of methods are available for their production. Each method has inherent advantages and disadvantages with regard to the aroma profile of the resultant beers. As part of a diploma thesis, an approach for producing non-alcoholic Bavarian Weissbier using maltose-negative yeast strains was investigated at the Weihenstephan Research Center for Brewing and Food Quality at the Technical University of Munich.
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