Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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review articleIssue 20 (3) 2021 pp. 347-357

Rafał Kozłowski1, Marcin Dziedziński1, Barbara Stachowiak2, Joanna Kobus-Cisowska1

1Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poland
Department of Technology of Plant Origin Food, Poznań University of Life Sciences, Poland

Non- and low-alcoholic beer – popularity and manufacturing techniques


Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non- and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive character. In addition, their high nutritional and low caloric values make these types of drinks an excellent alternative to soft drinks (for adults), primarily sweetened carbonated beverages. The aim of this study was to characterize the non- and low-alcoholic beer market and the techniques for manufacturing these products. In general, reducing alcohol content is possible through the use of biological methods (limiting fermentation processes) and physical methods (dealcoholization processes). An example of a biological method is the modification of the mashing program in order to reduce the level of fermentable sugars in wort, e.g., inactivation of β-amylase, or the use of unconventional yeasts with limited ability or inability to convert fermentable sugars into alcohol. The group of physical methods includes modern thermal and membrane separation techniques which enable the efficient removal of ethanol from beer to the desired level. This paper also presents the nutritional value of regular and non-alcoholic beers and their antioxidant potential. The prohealth properties of beer were pointed out, emphasizing the negative influence of alcohol on the human body. The collected information shows that the market of non-alcohol and low-alcohol beers will continue to grow. The main directions of its development will concern the production of functional beers.

Keywords: beer, non-alcoholic beer, low-alcoholic beer, beer market, brewing
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MLA Kozłowski, Rafał, et al. "Non- and low-alcoholic beer – popularity and manufacturing techniques." Acta Sci.Pol. Technol. Aliment. 20.3 (2021): 347-357.
APA Kozłowski R., Dziedziński M., Stachowiak B., Kobus-Cisowska J. (2021). Non- and low-alcoholic beer – popularity and manufacturing techniques. Acta Sci.Pol. Technol. Aliment. 20 (3), 347-357
ISO 690 KOZłOWSKI, Rafał, et al. Non- and low-alcoholic beer – popularity and manufacturing techniques. Acta Sci.Pol. Technol. Aliment., 2021, 20.3: 347-357.