Project

NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cereals

Acronym

NABLAB

Code

179Z02321

Duration

01 December 2021 → 30 November 2023

Funding

Regional and community funding: IWT/VLAIO

Promotor

Jessika De Clippeleer

Research disciplines

Engineering and technology
- Other (bio)chemical engineering not elsewhere classified
- Fermentation
- Industrial microbiology
- Industrial biotechnology not elsewhere classified
Agricultural and food sciences
- Food fermentation
- Food sensory sciences
- Food sciences and (bio)technology not elsewhere classified

Keywords

NABLAB non-alcohol beer low-alcohol beer non-Saccharomyces yeasts alternative cereals pseudocereals diversification beer flavour beer quality beer stability

Project description

In response to the increasing consumer demand for more diversity in high-quality non- and low-alcohol beers, this project explores the potential of combining non-Saccharomyces yeasts with alternative raw materials. To achieve this, commercially available alternative yeasts are compared to one another. Moreover, it is investigated which raw materials are most suitable to combine with these yeasts, which brewing and fermentation parameters to use, which flavour profile is obtained and what the stability of these innovative beers is. The overall goal is to provide the brewer with knowledge with which a qualitative, characteristic non- or low-alcohol beer can be developed.