How is Non-Alcoholic Beer Made? A Step-by-Step Guide

Even a few years ago, you wouldn't find many non-alcoholic beers in the store. Perhaps a single or double stalwart with suspect taste at best — hardly the most appealing substitute for a silky, smooth hazy IPA. But craft brewers have entered the scene to redefine this all-important drink (i.e., make it actually delicious).
This is a guide for those interested in how NA beer is made, whether it is for health, personal preferences, or interest in the brewing process. We will have a walkthrough of the ingredients used, brewing process, methods for removing alcohol, and other methods of creating non-alcoholic beers and compare these to their alcoholic bases.

Non-alcoholic beer is a type of beer that contains little to no alcohol, typically less than 0.5% alcohol by volume (ABV). The trace amount is permissible because the standard procedures involved in brewing NA beer make it nearly impossible to achieve absolute zero alcohol content, which is actually very difficult.
However, there are true 0.0% ABV beers, technically known as "alcohol-free beer." If you're wondering, "How is alcohol-free beer made?" it’s often produced using methods similar to those in soda production, where water is mixed with ingredients like alcohol-free malt and hop syrups.

The Difference Between Alcoholic and Non-Alcoholic Beer

Alcoholic beer contains 4-6% ABV, brewed through full fermentation. Non-alcoholic beer has less than 0.5% ABV, with alcohol removed or fermentation stopped. Non-alcoholic beer mimics the taste of regular beer but with fewer calories and no intoxication effects.
Another distinction is that alcoholic beers undergo a full fermentation process. In contrast, NA beers employ special processes to restrict alcohol production or entirely remove the alcohol post-fermentation.

The initial process of brewing non-alcoholic beer is to get the right ingredients, just like brewing any other beer. The quality of what you have will directly impact the final product; hence, the better ingredients, the better brew.
Water comprises most of the beer, and thus the employment of clean, purified, or spring water ensures a clean and fresh taste. Malt is needed, providing the sugars to ferment and available in liquid and dry forms, light to dark and sweet to full-bodied. Hop is important in providing balance, providing bitterness to balance out the sweetness of the malt while contributing to the aroma and overall flavor.
Various hop varieties impart different qualities, and their addition during brewing can have a major impact on the final flavor. In addition, yeast ferments the malt sugars, which then yield alcohol, carbon dioxide, and a variety of complex flavor compounds. Nevertheless, since the aim is to create a NA beer, some methods are employed to limit the actual quantity of alcohol produced.

Non-alcoholic beer is made by brewing beer like regular beer, then reducing or removing the alcohol. Methods include stopping fermentation early to limit alcohol production or using techniques like vacuum distillation or reverse osmosis to remove alcohol while preserving the beer's flavor and aroma.

Step 1 – Mashing

The initial step is to combine malted barley and hot water via the mashing process. It is a quite significant process which crushes down the grains in order to derive the fermentable sugars employed to make the body and flavor of the beer.

Step 2 – Boiling and Hopping 

Then the liquid (referred to as wort) is boiled, and hops are added. Hops provide bitterness to counteract the sweetness, and they provide aroma and stability to the beer. Depending on the type of beer, brewers may add other ingredients at this stage to further alter the flavor.

Step 3 – Fermentation (and how it is controlled)

It is now time to add the yeast to the wort and begin fermentation. For a normal beer brewing, the yeast will ferment the sugars and produce alcohol, but for the NA beer, it must be controlled. The breweries may employ stopped fermentation, particularly non-alcoholic yeast, or even limit the amount of fermentable sugar in order to have low levels of alcohol.

Step 4 – Alcohol Removal

If the beer is too alcoholic, brewers must remove it. There are several methods to do this:

• Vacuum Distillation – The beer is heated at a lower boiling point, with alcohol evaporation without changing the flavor.
• Reverse Osmosis – The beer is filtered to eliminate alcohol but keep the main flavors.
• Other Techniques – Other breweries attempt using induced fermentation or specific yeast in hopes of sustaining below-normal alcohol contents from the onset.

Step 5 – Carbonation

Because alcohol stripping would ruin the natural fizz in the beer, brewmasters usually rebuild some carbonation to maintain that wonderful, frothy sensation. 

Step 6 – Checking Quality and Packing 

Then finally, the beer is packaged and subjected to quality control checks strictly to ensure it is great to taste and completely safe to drink.What is Dealcoholization?

Dealcoholization is the process of removing or reducing the alcohol content in alcoholic beverages, such as beer, wine, or spirits. In the context of beer, dealcoholization typically refers to the process of reducing the alcohol content to less than 0.5% ABV to create non-alcoholic beer. This process can be achieved using various methods that preserve the beer's flavor while eliminating the intoxicating effects of alcohol.

Popular Dealcoholization Techniques

There are several techniques used to remove or reduce alcohol from beer, each with its own advantages and drawbacks:

1. Vacuum Distillation: In this method, beer is heated under a vacuum to lower the boiling point of alcohol. As the alcohol evaporates at a lower temperature, the flavors and aromas of the beer are preserved. This method is commonly used because it’s effective at removing alcohol without compromising the taste too much.
2. Reverse Osmosis: This method uses a membrane filter to separate alcohol from water and other compounds in the beer. The alcohol is filtered out, and the remaining liquid is concentrated and then diluted back to the desired flavor profile. Reverse osmosis is a precise method, often producing a beer with a more authentic taste compared to other techniques.
3. Spinning Cone Column: This is a more advanced method that uses centrifugal force to separate alcohol from the beer. The beer is passed through a column, and the alcohol is removed in a controlled manner. This method is considered very efficient and helps preserve the beer’s flavor and aroma, but it requires specialized equipment.
4. Fermentation Control: This technique involves controlling the fermentation process to limit alcohol production. By halting fermentation before it has a chance to create significant alcohol, a low-alcohol or non-alcoholic beer can be produced. However, this method can result in a less robust flavor since the fermentation process also contributes to the beer's complexity.

Which Dealcoholization Method Produces the Best Taste?

The vacuum distillation and reverse osmosis methods are often considered the best for preserving flavor.
Vacuum distillation is popular because it minimizes heat exposure, which can alter the beer’s taste. Since the alcohol is evaporated at a lower temperature, the delicate aromas and flavors are better preserved.
Reverse osmosis is another excellent method for preserving taste, as it removes alcohol without affecting the beer's fundamental flavors. The process is highly controlled and helps maintain the beer’s balance of bitterness, maltiness, and hop character.

Low-alcohol beers will typically be below 3% ABV, and non-alcoholic beers will typically be below 0.5% ABV. There is also the "small beer" which was brewed at lower ABV for decades and is surprisingly close to the contemporary non-alcoholic beers.

Low Alcohol Beers

• Alcohol Content: Low alcohol beers typically have an ABV (alcohol by volume) between 0.5% and 3%. This is lower than regular beers, which typically have an ABV around 4-6%.
• Taste: Since low alcohol beers still contain some alcohol, their flavor tends to be closer to that of regular beer. They may have the same malty, hoppy, and fizzy characteristics, but with a more subdued alcoholic taste.
• Brewing Process: Low alcohol beers are often made by either controlling the fermentation process to produce less alcohol or by diluting a full-strength beer after fermentation. This allows for a more typical beer flavor profile, but with less alcohol.

Non-Alcoholic Beers

• Alcohol Content: Non-alcoholic beers have an ABV of less than 0.5% (often 0.0% ABV in some varieties). This means they contain little to no alcohol, making them a popular choice for those avoiding alcohol entirely.
• Taste: Non-alcoholic beers aim to mimic the taste of traditional beer, but since they contain little to no alcohol, the flavor can sometimes be different. The lack of alcohol can impact the overall flavor profile, often making them slightly sweeter or less complex compared to regular beers.
• Brewing Process: Non-alcoholic beers are made through methods like dealcoholization (such as vacuum distillation or reverse osmosis) or by stopping fermentation early. The goal is to reduce or remove alcohol without sacrificing the flavor too much.

Non-alcoholic beer has evolved, and there are more individuals who desire quality. For retailers, that means a bigger market of consumers who demand better-crafted NA beers. For new brewers, it's an excellent chance to try things out and come up with new methods of making tasty drinks without alcohol.
If you're reducing your drinking, a pub owner wanting to offer good non-alcoholic drinks, or a brewer interested in finding out how to make it, now is the time to stop by this specialty.

1. Does non-alcoholic beer have yeast?
Yes, non-alcoholic beer typically contains yeast. Yeast is used during the brewing process to ferment the sugars in the wort. However, the fermentation process is halted or modified to limit alcohol production, but yeast is still present in many non-alcoholic beers.
2. Does non-alcoholic beer have alcohol?
Non-alcoholic beer generally contains very little alcohol, usually less than 0.5% ABV. Some varieties even have 0.0% alcohol, but trace amounts may still be present due to the brewing process. It’s safe for most people avoiding alcohol but may not be truly alcohol-free.
3. Is 0% alcohol beer healthy?
0% alcohol beer can be a healthier alternative to regular beer as it contains fewer calories and no alcohol. It may provide hydration and some nutrients like B vitamins, but it can still have high sugar content. Moderation is key, especially for those with certain health conditions.
4. Are there any negative effects of non-alcoholic beer?
Non-alcoholic beer is generally safe for most people, but it can cause bloating or digestive issues due to carbonation. It may also trigger cravings for alcohol in some individuals. Additionally, it might still contain trace amounts of alcohol, which could be a concern for some people.
5. Why do I feel buzzed from non-alcoholic beer?
You might feel buzzed from non-alcoholic beer due to its trace alcohol content, though minimal. In some cases, psychological factors like expecting a buzz from beer can contribute to the feeling. Additionally, carbonation can lead to a quicker absorption of any alcohol present.