Exploring the production of low-alcohol beer and alternative fermented beverages

01 October 2019 → 31 July 2024
Regional and community funding: Special Research Fund
Research disciplines
  • Engineering and technology
    • Industrial biotechnology not elsewhere classified
    • Other product development not elsewhere classified
  • Agricultural and food sciences
    • Food sciences and (bio)technology not elsewhere classified
brewing fermentation low-alcoholic beer fermented beverage non-conventional yeast non-Saccharomyces
Project description

Growing consumer interest in health and responsible drinking motivates breweries to expand their product portfolio with low-alcohol beers or alternative fermented drinks. Most of these products are still in the early stages of commercial development and require further extensive characterization for a pleasant and consistent flavor profile, with variation in process parameters from a combined microbiological and biochemical approach.