Technical considerations in the production of non-alcoholic and low-alcohol beers
Process Optimization | The non-alcoholic beverage segment is growing rapidly and will probably continue to do so in the foreseeable future. Therefore, breweries would be well-advised to expand their product palette to offer their customers these beverages. In the production of non-alcoholic beer in-house, whether in accordance with the Reinheitsgebot or not, achieving a high level of microbiological stability while also making a highly drinkable and flavorful product is not easy. The following technical considerations should provide a basis for overcoming these challenges.
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