The global master brewer at Heineken

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Willem van Waesberghe is the global master brewer at Heineken IMAGE SOURCE,HEINEKEN Image caption, Willem van Waesberghe - the global master brewer at Heineken Another innovation being seen in the non-alcoholic beer space is aroma capture during vacuum distillation. Shane McNamara, who is responsible for beer education at brewing giant AB InBev, says this has marked a significant advancement in flavour preservation. "In earlier methods, much of the beer's aroma was lost during the process.

Now, brewers can capture and reintroduce these aromatic compounds into the beer. This technique ensures that the distinctive aromas, which are integral to the beer's overall sensory experience, are retained." Luke Boase, the founder of Brazil Mobile Number List non-alcoholic beer brand, Lucky Saint, which launched just over five years ago, spent two years working with six breweries in three countries to test different processes, ultimately investing in vacuum distillation.



Fundamentally we adhere to the 'Reinheitsgebot' German purity law [where it is brewed] which says you can only brew with the four ingredients which you are supposed to find in lager - nothing else," says Mr Boase. "But the beer we put through de-alcoholisation isn't brewed to be a full-strength beer, it is brewed with the knowledge that there will be an additional process which will have lots of different effects. So, a lot of work goes into the upfront brewing process." Lucky Saint pint being poured IMAGE SOURCE,LUCKY SAINT Image caption, Lucky Saint spent two years testing beers before settling on a zero-alcohol brewing process Other brands may be tapping into the recent development of specialised yeast strains capable of fermenting while producing very little alcohol.