Alcohol-free Beer

The market for alcohol-free beer has undergone a unique, global rise in volume of consumption and production during the last decade. Consumers seeking out better mental and physical wellbeing are opting to drink less alcohol, giving rise to this beverage trend. Yet for researchers and industry professionals crafting the product, it can be a challenge to closely replicate the pleasant taste of alcoholic beer. Alcohol-free Beer: From Production to Consumer Perception covers this unique, emerging market segment. It begins with introductory content and definitions before covering the production process, with a focus on fermentation methods. Nutritional aspects, flavor, and sensory characteristics of the end product as well as consumer perceptions are also covered. Alcohol-free Beer: From Production to Consumer Perception is the first academic book on the market to exclusively cover non alcoholic and low ABV beer. This book will be particularly useful to researchers interested in alcoholic and non-alcoholic beverages, fermentation, anc consumer behavior, especioally as it related to the consumption of alcohol (or lack thereof). Brewing chemists and beverage industry scientists hoping to create new alcohol-free beverages will especially benefit from this book.

• Covers the alcohol-free and low-alcohol beers available around the world
• Demonstrates the the evolution of non-alcoholic beer over time
• Summarizes latest developments in production methods and flavor formation
• Explores consumer expectations, preferences and emotions related to alcohol-free beer
• Describes the nutritional aspects of low ABV and non[1]alcoholic beer