Steinecker introduces aeration technology for non-alcoholic beer production
Brewing technology specialist Steinecker has enhanced its Poseidon recirculation unit with integrated aeration capabilities, enabling brewers to produce non-alcoholic beer using crabtree-negative yeasts. The system maintains precise oxygen levels during fermentation, resulting in full-flavoured 0.0% ABV beer within two days.
Production methods for alcohol-free beer
As the global market for non-alcoholic beer continues to expand, driven by health consciousness and mindful drinking trends, breweries face a choice between two primary production approaches. The first involves removing alcohol from finished beer through dealcoholisation equipment using thermal processes or membrane separation. The second method prevents alcohol formation during the brewing process by interrupting fermentation before reaching 0.5% alcohol by volume.
Advanced yeast technology
A significant advancement in non-alcoholic beer production involves crabtree-negative yeasts, which exhibit unique metabolic characteristics. These specialised yeasts process wort sugars differently from traditional brewer’s yeasts. While they can produce alcohol in anaerobic conditions, they cease alcohol production in the presence of oxygen while continuing to generate essential aroma compounds. This characteristic allows brewers to achieve 0.0% ABV while masking typical wort flavours that often compromise the taste of non-alcoholic beers.
Technical specifications and performance
The enhanced Poseidon system features sophisticated circulation control that establishes various mixing zones and flow patterns within the fermentation tank. The integrated aeration system maintains oxygen content between 1.0 and 1.5 parts per million (ppm), creating optimal conditions for crabtree-negative yeast activity.
Process optimisation and efficiency
During trials at the Steinecker Technology Centre, conducted in collaboration with Novenesis, a producer of crabtree-negative NEER yeasts, the system demonstrated sustained performance for over 20 hours.
The trials maintained elevated temperatures in aerobic conditions, crucial for developing the desired aroma profile. The result was full-flavoured, non-alcoholic beer produced in approximately 48 hours.
System advantages
Key benefits of the Poseidon recirculation unit include:
• Homogeneous yeast suspension distribution
• Enhanced flavour development
• Accelerated maturation process
• Precise oxygen content control
• Flexible circulation zone configuration
The system’s ability to maintain consistent aerobic conditions while supporting efficient yeast circulation represents a significant advancement in non-alcoholic beer production technology, particularly for breweries seeking to expand their alcohol-free portfolio without investing in dealcoholisation equipment.
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