Non-alcoholic beer

Most non-alcoholic beers are produced through dealcoholization – a process that removes aromas and reduces body. While this process has improved over the last 10 years, this is about the opposite: beers that are conceived from the outset as independent, non-alcoholic compositions.

Their unique characteristic lies in the fermentation process. Instead of removing alcohol afterward, brewers work with special yeast strains such as Saccharomyces cerevisiae var. chevalieri . These yeasts ferment only up to a certain point – below 0.5% ABV – and then die off. The sugar is converted into acid and a fine CO₂ structure, not into alcohol.

This way, what matters remains: texture, balance, grain depth, and freshness. Some beers are based on classic styles like Helles or IPA, while others take a new approach – using herbs, grapes, or lemon peel.