Novel Nonalcoholic Beer Formula and Process

This is an innovative and efficient method to formulate nonalcoholic beer using a step-mashing process. It is designed to limit the production of fermentable maltose in a two-step process using variable temperatures. This method allows the use of lower levels of malt while still producing a desirable full-flavor taste, texture, and perception of body and fullness of traditionally brewed beer by carefully managing the action of natural enzymes in malted wheat and barley through a structured program of temperature, pH and volume change during the mashing process coupled with the use of selected maltose negative yeast in fermentation. 

Background: 
Currently, most techniques for creating nonalcoholic beer consist of fermentation using non-traditional brewing yeast, dealcoholizing by reverse osmosis or distillation, wort or beer dilution or high temperature infusion mashing. This brewing method is unique in that it uses a two-step mashing process with specialized yeast fermentation that aligns with traditional brewing practices, is simple, scalable, and cost efficient while creating a high-quality nonalcoholic beer.

Applications: 

• Non-alcoholic beer production
• Beer production

Advantages: 

• Novel brewing method
• Limits production of fermentable maltose
• More cost efficient
• High quality flavor, texture, body, and fullness
• Aligned with craft brewing practices