Non-alcoholic beer practically does not differ from a regular drink in its taste. Moreover, the ingredients for its preparation are similar. The main difference is in the manufacturing process. The technology for the production of non-alcoholic beer is much more complex.
Instructions
Step 1
The first step in the production of non-alcoholic beer is the soaking of the barley grains, which is subsequently heated to a certain temperature. In this way, malt is obtained, which is the basis for any type of beer.
Step 2
The malt is dried, ground thoroughly and mixed with the hops. At this stage, a special wort is obtained, which, after mixing with yeast, begins the fermentation process.
Step 3
There are several ways to make non-alcoholic beer. In order to prevent the formation of alcohol during the fermentation process, this procedure is specially interrupted. This is done by drastically lowering the heating temperature. After such a reception, the beer is thoroughly filtered.
Step 4
The second method for making non-alcoholic beer is to remove alcohol from an already prepared regular beverage. In this case, a thorough evaporation method is used. The beer is heated to 60 degrees, which turns into a soft drink.
Step 5
Alcohol removal can be accomplished by vacuum distillation or conventional evaporation. Please note that the taste of the future drink depends on the selected technology. When using distillation, it is almost impossible to distinguish beer from an ordinary light variety; in the second case, there is a rather distinct aftertaste.
Step 6
The most expensive and laborious technology for the production of non-alcoholic beer is the membrane method. It is carried out using special membranes called dialysis and osmosis. These components, when introduced into regular beer, gradually break down the alcohol, turning the drink into a non-alcoholic variety.
Step 7
Beer is considered one of the most popular drinks in the world. That is why manufacturers are constantly developing new technologies for its production, offering consumers completely new varieties. Some of them use special types of yeast to make non-alcoholic beer.
