How Non-Alcoholic Beer Is Made
Non-alcoholic beer is made using brewing processes designed to limit or remove alcohol while preserving the flavour, aroma, and structure of beer. The methods used determine whether trace alcohol remains in the final product.
Most non-alcoholic beer is produced using one of two primary approaches.
Primary Methods Used to Make Non-Alcoholic Beer
Brewed Then Alcohol Is Removed
In this method, beer is brewed using standard ingredients and fermentation processes. After fermentation, alcohol is removed using techniques designed to minimize flavour loss.
- Vacuum distillation to lower the boiling point of alcohol
- Filtration or membrane-based separation
- Controlled evaporation under reduced pressure
This approach allows brewers to create traditional beer styles before adjusting alcohol content.
Brewed to Remain Non-Alcoholic
This method modifies the brewing process from the start to limit alcohol production.
- Shortened fermentation times
- Temperature-controlled fermentation
- Specialized or low-alcohol yeast strains
Because alcohol is limited during fermentation, some products made this way may be labeled 0.0% alcohol-free.
How Alcohol Content Is Determined
The final alcohol content depends on:
- The brewing method used
- The effectiveness of alcohol removal or limitation
- Post-processing and quality control testing
Labeling reflects the measured alcohol content at packaging.
Why Brewing Method Matters
- Affects flavour retention and mouthfeel
- Determines whether trace alcohol remains
- Influences labeling such as 0.0% or non-alcoholic