The physiological and nutritional properties of non-alcoholic beer
Contrary to popular belief, non-alcoholic beer is not always isotonic. This is the conclusion based on the research conducted by M. Krahl, W. Back and T. Becker of the Institute for Brewing and Beverage Technology, Technische Universität München, Center of Life and Food Sciences Weihenstephan. A beverage is only considered isotonic if it contains a certain quantity of carbohydrates, measured as residual extract. This residual extract can be obtained through numerous methods and does not result solely from an arrested fermentation process, but may also be achieved using a combination of methods. Even beers which fulfill the requirement of 0.0 % alcohol by volume can be isotonic.
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