![Infographic on how alcohol-free beer is made. Definitions of alcohol-free beer vary in different countries, with some allowing small amounts of alcohol. Alcohol-free beers can be produced by avoiding fermentation entirely, but this can impact flavour. More common methods include dilution (where a concentrated beer is produced then diluted), dealcoholisation (where alcohol is removed via distillation or membrane filtration) or limiting the production of alcohol (by using specialised yeast or low fermenting temperatures).](https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2024/01/Alcohol-free-beer-chemistry-2024.png?resize=1170%2C828&ssl=1)
Alcohol-free beer is increasingly popular and sought-after as people become warier of their alcohol intake. A few decades ago alcohol-free beer was a poor imitation, but these days it’s steadily improving and some examples can hold their own compared to the real thing. This graphic takes a look at how alcohol-free beer is defined, the range of ways in which it can be made, and how these methods work.
References/further reading
- Processes for alcohol-free beer production: a review – Carlos Muller and others, Food Science & Technology
- Production of alcohol-free beer – Luigi Montanari and others, in Beer in Health and Disease Prevention
- Alcohol-free Beer: Methods of production, sensorial defects, and healthful effects – Sara Sohrabvandi and others, Food Reviews International