Creating non-alcoholic beer presents a unique challenge: how to achieve the authentic flavor of beer without the fermentation process. Breweries like Heineken employ vacuum distillation, a costly technique that utilizes reduced atmospheric pressure to lower alcohol's boiling point. This allows for the evaporation of alcohol while retaining taste. However, this process also reduces the concentration of flavor compounds.
Heineken has addressed this issue by capturing and reintroducing the beer's aromatic compounds after distillation. This technique preserves the distinctive aromas that contribute significantly to the overall sensory experience.
Smaller breweries, such as Boase, adhere to the German purity law, which limits beer ingredients to four: water, malt, hops, and yeast. For non-alcoholic beer, the brewing process is tailored to account for the subsequent de-alcoholization process, influencing the upfront brewing approach significantly.