Tips From The Pitch: Non/Low Alcoholic Beers

Category : General
Date : January 6, 2025
Author : White Labs
Brewing non-alcoholic and low-alcohol beers (NAB/LAB) combines traditional techniques with innovative methods to create flavorful beers. As demand rises, new approaches and optimized recipes are delivering better-tasting NAB/LAB options than ever before.
 

See our quick guide below for information on NAB/LAB beers

Monitor Your pH

Non-alcoholic and low-alcohol beers lack the typical microbial deterrents found in regular beer due to their lower alcohol content, lower IBU, and higher pH. As a result, greater quality assurance and control are required during their production.


  • NOT SAFE FOR CONSUMPTION: Keep pH below <4.3 to prevent the growth of spoilage
    microorganisms.
  • Adjust your starting pH using phosphoric acid or lactic acid to mimic more of a usual
    beer pH drop.

Fermentation

Choose Strains that are Maltose-Negative to Limit Fermentation. *Professional brewers are able to order the Vault specialty strains at any time, with a 30 day lead time if not in stock
**Glucose and fructose can ferment and produce alcohol with maltose-negative strains.

To limit maltose production:
  • Mash at high temperatures (>72°C/162°F) to reduce beta-amylase activity.
  • Consider shorter mashes (over 30 minutes).

Pasteurize

  • Ensures microbiological stability and extends shelf life.
  • NA beer lacks the preservative effect of alcohol, making it more susceptible to spoilage.
  • Pasteurization kills remaining microorganisms, preventing spoilage, off-flavors, and health risks.
  • Helps maintain the beer’s taste and quality over time.