Scientists find way to make tasty non-alcoholic beers
Hyderabad: According to a study published in Nature Biotechnology, scientists have found a way to brew non-alcoholic beer that tastes just like regular beer, unlike the existing non-alcoholic beers which are poor in taste. Sotirios Kampranis, a Professor at the University of Copenhagen, and his colleague Simon Dusséaux – both founders of the biotech company […]
Hyderabad: According to a study published in Nature Biotechnology, scientists have found a way to brew non-alcoholic beer that tastes just like regular beer, unlike the existing non-alcoholic beers which are poor in taste.
Sotirios Kampranis, a Professor at the University of Copenhagen, and his colleague Simon Dusséaux – both founders of the biotech company EvodiaBio – have cracked the code to make non-alcoholic beer that is full of hop aroma.
They found a way to make monoterpenoids – a group of small molecules, which give the beer a hoppy flavor. These molecules were added to the beer at the end of the brewing process to restore its lost flavor.
Instead of adding expensive aroma hops in the brewing tank, scientists used baker’s yeast cells into micro-factories that can be grown in fermenters and release the aroma of hops.
“When the hop aroma molecules are released from yeast, we collect them and put them into the beer, giving back the taste of regular beer that so many of us know and love. It makes the use of aroma hops in brewing redundant because we only need the molecules passing on the scent and flavor and not the actual hops.” Kampranis said to Nature Biotechnology.
The researchers are pleased to be able to contribute to a much healthier lifestyle, and they believe that this development will encourage more people to reduce their alcohol consumption because they will now have equally tasty alternatives.
“Long term, we hope to change the brewing industry with our method – also the production of regular beer, where the use of aroma hops is also very wasteful,” he said.
“No one has been able to do this before, so it’s a game-changer for non-alcoholic drink,” he added.
The method is already being tested in breweries in Denmark and the plan is to have the technique ready for the entire brewing industry in October 2022.
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