Although one of the typical offers in the supermarket is the wide variety of non-alcoholic beers, the truth is that they do not taste as good as the original beers of all life with alcohol, but apparently the researchers have been able to decipher the code of how to make non-alcoholic beer full of aroma and flavor.
And now the professor at the University of Copenhagen, Sotirios Kampranis, clarifies that many people find that the taste of non-alcoholic beer is flat and watery, giving them the reason because “it What non-alcoholic beer lacks is the aroma of the hops.”
He explains that “when you remove the alcohol from the beer, for example by heating it, you also kill the aroma that comes from hops”.
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“Other methods of making alcohol-free beer by minimizing fermentation also lead to poor aroma because alcohol is needed for the hops to impart their unique flavor to the beer,” he adds.
He points out that after several investigations he has found a way to produce a group of small molecules called monoterpenoids, which provide the flavor to the hops, and then add them to the beer at the end of the brewing process to restore the lost flavor.
As they report in this study published in Nature Biotechnology, researchers have turned yeast cells into microfactories that can be grown in fermenters to release hop aroma.
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They explain that “when hop aroma molecules are released from the yeast, we collect them and put them into the beer, bringing back the normal beer flavor that so many of us know and love”.
He also adds that this method is also much more sustainable than existing techniques. “With our method we skip the aromatic hops entirely and therefore also the water and transportation. This means that 1 kg of hop aroma can be produced with 10,000 times less water and 100 times less CO2.”
So the researchers not only want to contribute to the environment, but also make a much healthier lifestyle by getting many more people to stop drinking alcoholic beer because they have healthier and equally delicious alternatives.
This is a method that is already being tested in breweries in Denmark , and their plan is to have the technique ready for the entire brewing industry by October 2022.