This presentation by Andreas Miller, a German-trained brewmaster and CEO of proBrau, outlines various industrial methods for producing non-alcoholic beer. It covers several production techniques including the use of alternative, maltose-negative yeast strains, adjusted mash regimes to control fermentable sugars, and fermentation processes that are deliberately arrested or stopped.

Innovative methods such as dynamic fermentation and yeast-cold-contact are explained alongside traditional de-alcoholization techniques, which include vacuum-based evaporation, membrane reverse osmosis, and specialized systems like Schulz Wizard, Centec Dealcotec, and Corosys DAS. A hybrid approach—combining low-alcohol fermentation with de-alcoholization—is also presented as a strategy to maintain flavor while keeping alcohol levels under 0.5% ABV.

Additionally, the presentation emphasizes the importance of proper pasteurization and rigorous quality control to ensure safety. It discusses critical risks like cross-contamination, unintended secondary fermentation, and potential foodborne pathogens, underscoring the need for meticulous process management and tailored recipes to produce a high-quality, consistent non-alcoholic beer.

check out the whole presentation here