For professional drinkers, “non-alcoholic beer” is truly a form of “blasphemy”, because “what’s the point of drinking beer if you don’t get drunk?” However, for many others, this is indeed a drink worth trying. So how is non-alcoholic beer produced? Why does it taste so strange? This article will provide you with the answers.
What You May Not Know About Non-Alcoholic Beer
While non-alcoholic beer may not be a favorite among many Vietnamese people, there are still numerous reasons for this beverage to gain popularity in the market. If you are pregnant, a long-distance driver, or taking antibiotics, what will you do when you crave beer?
What is Non-Alcoholic Beer?
Non-alcoholic beer is considered a “beer-like beverage” but has a very low alcohol content (not exceeding 0.5%).
In terms of ingredients and production processes, it is similar to traditional beer. The difference is that while traditional beer is bottled right after the brewing and fermentation process is completed, non-alcoholic beer must undergo a process to remove all the alcohol before it is finished.
The Origin of Non-Alcoholic Beer
The idea of non-alcoholic beer first emerged in the United States in 1919, during the Prohibition era, when the sale of alcoholic beverages was banned across the country. At that time, U.S. law dictated that beverages could only contain a maximum alcohol content of 0.5%. This was indeed an unreasonable figure, as even today’s non-alcoholic beers use that as their ceiling for alcohol content. Consequently, some breweries in the U.S. began producing “beer-like beverages”—a pale, almost tasteless liquid with an alcohol content of exactly 0.5%.
Thirteen years later, the ban was lifted, but its effects lingered on. Many Americans became familiar with the ultra-light beer with a slightly sweet taste (compared to the beers typically consumed during gatherings). For breweries that had produced the “beer-like beverages” during Prohibition, it was easy for them to continue production as normal with a bit of alcohol added to their products. This is partly why light beers (Miller, Coors, Pabst, Bud, etc.) have become popular in the U.S. today.
How is Non-Alcoholic Beer Produced?
The production process of non-alcoholic beer starts similarly to traditional beer. In fact, it involves repeating all the steps from grinding barley, brewing, adding hops, and even fermentation. However, while alcoholic beer is bottled immediately after this process, non-alcoholic beer must begin the process of alcohol removal.
The most common method for removing alcohol from beer is through heat. As we know, alcohol has a lower boiling point than water (approximately 80°C at sea level). The fermented beer is heated and maintained at that temperature until the solution contains only 0.5% alcohol. However, heating significantly alters the flavor of the beer, as the ingredients are cooked once again. To mitigate this, some producers use a vacuum distillation method. By changing the air pressure, the boiling point of alcohol can be lowered to around 50°C, a temperature that does not significantly affect the beer’s flavor.
Another technology sometimes used is the reverse osmosis method. In this approach, the beer passes through a filter with very small pores so that only alcohol and water (along with some volatile acids) can pass through. The alcohol is then separated from the alcohol-water mixture using conventional distillation. Finally, water and the acid mixture are combined with the sugar mixture and compounds left on the other side of the filter, resulting in non-alcoholic beer. Because the main ingredients are not heated, this method has less impact on flavor, making the product more appealing, although it requires skilled labor and more equipment.
Even after the alcohol has been removed, the product is still not final. After this process, we have obtained a liquid that somewhat resembles beer in taste, but is quite… bland. Most traditional beers continue the fermentation process after they are bottled. This transformation of sugar into alcohol creates a byproduct of CO2 – the gas that creates beer foam. However, this does not occur in non-alcoholic beer. To create the foam, most producers simply pump additional CO2 during bottling. The result is a type of beer that tastes like soda! Some other companies add a bit of sugar and let it ferment in the bottle, but this increases the alcohol content of the beer.
Why Does Non-Alcoholic Beer Taste Strange?
Alcohol enthusiasts might shout at you: “Because it has no alcohol!”. They are not wrong, but in reality, alcohol only helps us perceive the distinct flavor of beer. It gives us a dry mouth feel and enhances the sweetness of malt, but alcohol itself actually has no flavor.
The main reason for the change in taste here is the alcohol removal process, especially when using heat. The flavors and aromas of hops and barley are very delicate and almost impossible to preserve after the alcohol removal process with heat. The aroma of hops disappears completely within the first five minutes of the process, while its flavor fades after fifteen minutes. This is why we cannot find a non-alcoholic beer that tastes like traditional beer.
Another point you may often hear complaints about is that non-alcoholic beer can taste slightly sour. This issue is not exclusive to non-alcoholic beer, but when the flavor of hops is not overpowering, the sourness becomes more pronounced. As we know, the process of adding CO2 to beer not only creates foam but also produces carbonic acid. The sour taste is characteristic of acid, and it becomes more apparent as CO2 is directly pumped into the beer.
Nutritional Content of Non-Alcoholic Beer
Non-alcoholic beers and regular beers are similar in calorie, protein, and fat content but differ significantly in carbohydrate content and alcohol level.
The table below compares the nutritional components found in 12 ounces (350 ml) of regular beer and non-alcoholic beer.
Although non-alcoholic beer contains only a very small amount of alcohol compared to regular beers, it has double the carbohydrate content. Both types of beer provide a small amount of vitamins and minerals, including phosphorus, magnesium, and vitamin B.
Frequently Asked Questions About Non-Alcoholic Beer
Can You Drink Non-Alcoholic Beer Without Getting Drunk?
You may not get drunk from non-alcoholic beer, but it’s not absolute since it still contains a certain amount of alcohol, albeit small. Some people with a sensitive constitution may experience a “drunk” reaction even with non-alcoholic beer.
A few people may still feel “drunk” even when drinking non-alcoholic beer.
A normal person should not drink more than 4 cans of beer with an alcohol content of about 3% to stay alert and minimize the impact of beer and alcohol on the body. Therefore, with non-alcoholic beer (0.5% alcohol), one could drink about 20 cans.
- When considering science and nutrition, non-alcoholic beer is safer and better for the health of drinkers compared to traditional beer. However, excessive consumption can still lead to indigestion and a heavy feeling in the stomach.
- It can be said that non-alcoholic beer contains an extremely low amount of alcohol, but it cannot be claimed that it has no effect on the liver, kidneys, and many other functional parts of the drinker’s body.
- Additionally, it is not precisely determined whether non-alcoholic beer uses flavoring agents or other stimulating substances to create a euphoric feeling while drinking. Users should question this to ensure personal health safety.
Does Drinking 0% Alcohol Beer Affect Blood Alcohol Concentration?
In most cases, drinking 0% alcohol beer still results in detectable alcohol levels in breath tests conducted by traffic police. After consuming 0% alcohol beer, the blood alcohol concentration may not dissipate for 10-15 minutes.
Therefore, after drinking 0% alcohol beer, it is advisable to rest to allow the liver to fully metabolize the blood alcohol level before driving.
Is Non-Alcoholic Beer Harmful to the Liver?
Non-alcoholic beer helps reduce the amount of alcohol absorbed into the body. (Photo: ST).
Non-alcoholic beer can be harmful to the liver if consumed excessively or uncontrollably. While non-alcoholic beer may be less damaging and put less strain on the liver compared to alcoholic beer, it still contains harmful substances like acetic acid when consumed in large quantities and various additives.
Abusing non-alcoholic beer can lead to health issues, including liver damage. To protect the liver, consumption of non-alcoholic beer should be controlled and limited, combined with maintaining a healthy and scientific lifestyle.
Overall, replacing regular beer with non-alcoholic beer can provide health benefits if you are looking to reduce alcohol consumption. However, it is important to remember that although these substitute drinks often have lower calorie counts, they still contain empty calories or carbs lacking nutrition. When purchasing non-alcoholic beer, it is essential to read product labels carefully and avoid options with added sugars, as well as to drink in moderation.
Conclusion
Even if it doesn’t taste as good as traditional beer (and it indeed doesn’t), non-alcoholic beer is still a drink worth trying, and it won’t make you feel embarrassed when ordering. As mentioned above, there are many reasons people choose non-alcoholic beer. With the potential ban on alcohol sales after 10 PM in Vietnam, non-alcoholic beer may gradually become the number one choice for Vietnamese consumers.
