"The de-alcoholisation unit uses state-of-the-art technology that represents a significant step forward in preserving the full flavour and aroma of the beer, according to the company. The brew undergoes its metamorphosis inside hulking stainless steel columns, with the alcohol extracted using a process called vacuum distillation. This involves reducing the atmospheric pressure, lowering alcohol's boiling point and allowing the beer to be heated to a warm temperature to retain taste while evaporating the alcohol."
"Alcohol gives beer a sweet, warming, full-bodied taste, as well as affecting how other flavour compounds evaporate, resulting in its distinctive flavour. So removing it and being left with a drink that still tastes good has been a huge challenge for the industry. No-alcohol beer used to taste terrible because the technology was quite primitive, Perkins said. Beer is very delicate; you need to treat it with care, and that ended up affecting the taste."
Demand for no-alcohol and low-alcohol beer is rising in the UK, prompting installation of a de-alcoholisation unit at the Magor brewery that produces over 1 billion pints annually. The unit uses state-of-the-art vacuum distillation inside stainless steel columns to remove alcohol while aiming to preserve flavour and aroma by lowering alcohol's boiling point and avoiding prolonged high-temperature exposure. Alcohol contributes sweetness, warmth and body and affects how flavour compounds evaporate, making alcohol removal technically challenging. Improved technology seeks to retain original beer character and enable production of alcohol-free versions of major brands.
Read at www.theguardian.com
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