4 days ago
The science of non-alcoholic beer
More and more of us are reaching for low or no-alcohol beers. As the market grows, the options are also expanding - but brewing beer without alcohol fermentation presents a tricky puzzle. In traditional beer brewing the conversion of sugars into ethanol and carbon dioxide through yeast fermentation is a key part of the process. How can you get the same flavour into beer without it? A team at Victoria University of Wellington, including the head of research and development at Garage Project, have begun an interdisciplinary research project to address this. They’re hoping to develop a brand-new yeast strain, one that will recreate delicious beer flavours, but without the alcohol.
To embed this content on your own webpage, cut and paste the following:
See terms of use.
