Upload
vuthien
View
221
Download
1
Embed Size (px)
Citation preview
Innovative Brewing Process for Non-Alcoholic
Beer production Alberto Sun and David De Schutter
Wroclaw, September 2016
1
Outline of this presentation
Introduction
Definition of the technical challenge
Solution development
Conclusions
Smart Drinking Goals Our Vision
To foster a culture
of smart drinking
globally to reduce
the harmful use of
alcohol
INDEPENDENT
EXPERTS
CHANGING
BEHAVIORS
INCREASING
CHOICE
10 –YEAR PARTNERSHIP
APPROACH
Reduce the harmful use of alcohol by
at least 10% in six cities by end 2020 and implement the best practices
globally by end 2025
Influence social norms and individual behaviors to reduce harmful alcohol use by investing at least
1 billion USD across our markets in dedicated
social marketing campaigns and related
programs by end 2025
Place a Guidance Label on all of our beer products
in all of our markets by end 2020 and increase
alcohol health literacy by end 2025
NABLAB and the SMART DRINKING GOALS
CHANGING BEHAVIORS THROUGH SOCIAL NORMS
Ensure No- and Lower-Alcohol
Beer / Beyond Beer products represent at
least 20% of AB InBev’s
global Beer by end 2025
NABLAB
EMPOWERING CONSUMERS THROUGH CHOICE
AB INBEV VISION ON SMART DRINKING:
To foster a culture of smart drinking globally to reduce the harmful use of alcohol
NABLAB DEFINITION
ANY LIQUID BREWED
OR LEVERAGING TRADITIONALLY BREWING INGREDIENTS
WITH 3.5% ABV OR LESS
Non Alcoholic Beer
or Beyond Beer
Low Alcoholic Beer
or Beyond Beer
Outline of this presentation
Introduction
Definition of the technical challenge
Solution development
Conclusions
Non-Alcoholic: The Challenge
STIGMA Non-alcoholic beer is often
considered a compromise.
TASTE The flavor of non-alcoholic beer does
not meet people’s expectations.
Exploring the available options
Traditional NA beer production processes
No alcohol is formed during production
Alcohol is removed from beer
Lack of “beer”
flavors
No warming
effect from
alcohol
Watery / thin
GAPS compared to lager
Too
Malty/grainy
Too sweet
Product
balance
Too acidic
Both
Lack of “beer”
character
Root cause analysis of problem statements
Lack of “beer”
flavors
No warming
effect from
alcohol
Watery / thin
Too
Malty/grainy
Too sweet
Product
balance
Too acidic
Lack of “beer”
character
No A
lcohol F
orm
ed
Alc
ohol re
moval
Lack of fermentation why
Too many fermentable sugars why
Lack of fermentation why
Absence of alcohol why
Modulation of sweetness/acidity why
why Lack of sugars
why Lack of body
why
Relate sensory to technical markers
Analytical
components
Alcohol level
Sugar level
Acid level
Bitterness level
Real extract
Taste (sensory)
Body
Sweetness
Sourness
Bitterness
Sweetnes index
AB
V
2,01,51,00,5
5
4
3
2
1
0
TBU 16,5
RE 4,79
Hold Values
>
–
–
–
< 2
2 3
3 4
4 5
5
Sweet
Contour Plot of Sweet vs ABV; Sweetnes index
5 ABV <0,5 ABV
Find how components drive sensory
Optimize composition
to match taste of 5 ABV lager
Outline of this presentation
Introduction
Definition of the technical challenge
Solution development
Conclusions
Route to solution N
o A
lcohol F
orm
ed
Alc
ohol re
moval
Lack of fermentation
Too many fermentable sugars
adding sweetness
Lack of fermentation
Absence of alcohol
Modulation of sweetness/acidity
Lack of sugars
Lack of body
COMBINE BEST OF 2 WORLDS:
CREATE A WORT WITH LOW
FERMENTABLE SUGARS,
FERMENT, AND THEN
DEALCOHOLIZE
how
Innovative brewing process for low fermentability (patent EP2566944B1)
Avoidance of activity of endogenous enzymes
Addition of thermostable alpha-amylase
The process is sufficient for starch breakdown without production of high amount of fermentable sugars
Analytical profile of sugar composition (patent EP2566944B1)
• As a result, the sugar profile of wort and beer shows high amounts of penta-, hexa- and heptaose which cannot be found back in regular beers (below the curve)
• The graph shows the correlation of the level of above mentioned sugars in wort in relation to unfermentable composition
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
ALE STOUT LAMBIC LAGER NA BEER
Fla
vo
r o
rgin
in f
ina
l p
rod
uc
t
Optimizing AROMA- Analyse difference between lager and NA beer
Beer flavor profile is defined in large part by the Fermentation, a very complex natural process creating hundreds of aroma
components
Mainly the aroma molecules from fermentation are missing in NA beer.
GAP
Optimizing AROMA - adding back aroma to NA beer (patent EP 2615159A1)
1. 10 aroma components from fermentation were identified to be key for the flavour of regular beer and lacking in NA beer.
2. Lets close the gap by adding them back in the form of a natural flavour
3. Closing the gap “too simply” does not work Aroma release from NA beer is much stronger compared to regular beer
4. How to match flavour of regular beer? components need be present at much lower levels compared to lager the reduction vs lager depends on the component
5 ABV
2 mg/L
Iso Amyl
Acetate
0.4 ABV 0.4 ABV
2 mg/L
IAA
0.6 mg/L
IAA
OK OK
0.4 ABV
0.1 mg/L
IAA
NOK
CLOSE
GAP:
+ 1.9 mg/L
CLOSE
GAP by
28%
NOK
Outline of this presentation
Introduction
Definition of the technical challenge
Solution development
Conclusions
Conclusions
• AB InBev launched the use of the technology first in Brazil with Brahma 0.0
• It tripled the category in no time.
New Non-Alcoholic Launches in 2016
INTRODUCING
Corona Cero
NO ALCOHOL.
NO BOUNDARIES. Initial focus – only MEX
INTRODUCING
Prohibition Brew ALL BUDWEISER. NO ALCOHOL. Initial focus – only CND
QUESTIONS?