Low & No Alcohol Beers

Cards on the table, I was not a fan of low alcohol beers…

Let alone those with no alcohol at all. Sweet, worty, beer-like without tasting like beer – and a hangover to boot.

Not for me, thank you.

There are two main ways low and no alcohol beers can be produced.

One process is to brew a beer as normal, then to remove the alcohol by processes such as vacuum distillation or filtration.

These methods are costly. They require large capital investment or the support of a co-packer with the equipment.

Another way is to restrict fermentation. This is quite simple. You brew as usual, then cool the wort to bring the temperature close to zero before adding a small amount of yeast.

This limits the conversion of sugars to carbon dioxide and alcohol.

Up until relatively recently, these were not delivering great results.

But change was afoot. And, spoiler alert, my views had to be revised.

Posted by
Mike Benson
on 13/12/22

About Me

Mike is the sales manager for Wales and the West of England and is located in Wigan.

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The choice of base malts can have an effect

Extra Pale and Lager malts undergo much gentler kilning than darker malts. More enzymes survive and the resulting malts have higher enzyme levels. A grist high in Extra pale malts will make the wort very fermentable, delivering the alcohol so often desired – but not in this case!

The deeper the colour of the base malt, the lower the enzyme activity, and the less fermentable the wort becomes.

Good news as you work on reducing the abv of the beer.

Try substituting Extra Pale or Lager base malts with the slightly darker Best Ale Malt. This will give a less fermentable wort.

The extra colour formed during kilning also helps to build body in the beer and my favourite for this is Vienna Malt.  It brings a complexity to the flavour and mouth feel unmatched by other malts – and still has enough enzyme activity to convert the mash.

Light Munich malt is fantastic for adding to body and mouthfeel. Enzyme activity drops off.  So it’s important to add a good amount of base malt to ensure the beer is balanced – and you bring some malty goodness.

Of course, there’s the final colour of the beer to think about – and here’s where the challenge comes in.

Chances are, for the most part, you’ll be aiming for lighter-coloured beers. After all, they make up the lion’s share of the market.  But to restrict enzyme activity and to enhance flavour and mouthfeel, it’s the darker malts that brewers need. Small proportions can often be accommodated. We can advise: just get in touch: hello@crispmalt.com

We have some light-coloured malts and adjuncts which can help lighten the colour of the wort.

Dextrin, which is very pale, is a staple among many customers, finding its way into most of their grists. The issue is that it has enzyme activity; in any case, using too much can produce undesired flavours.

Chit malt doesn’t undergo germination, the process that synthesises the enzymes – and this makes it enzyme-free. It has a very light hue and is fantastic for building body – but again, high use can introduce unwelcome flavours.

Rice and maize are both virtually colourless so will dilute any colour while bringing a crispness or smoothness.  Too much maize can increase the Dimethyl Sulfide (DMS) levels and attributes.

Starting OG’s in low and no alcohol beers are relatively low at 1025. Without the addition of coloured malts, the colour is very light to the point of appearing a little wishy-washy.

Caramalt and Cara Gold add body and mouthfeel with limited colour pick up, the latter bringing an attractive non-diacetyl vanilla flavour that can really lift many beers.

Using darker Crystal malts help to build a beautiful colour – but beware: using too much makes the beer astringent.

One of the best options is Black malt.  Usually not one of my favourites, I have to admit, it’s fantastic for bringing colour at a low cost without adding too much flavour.