[RedHot25]

Originally Posted by Cecil Terwilliger

For beer yes because they have to make beer and then take extra steps to remove the alcohol after fermentation.

Yes, and if I understand correctly, that's also the "taste" challenge.

https://www.sciencedaily.com/release...0211102729.htm

Some people find the taste to be flat and watery and this has a natural explanation, according to Sotirios Kampranis, a Professor at the University of Copenhagen.

“What non-alcoholic beer lacks is the aroma from hops. When you remove the alcohol from the beer, for example by heating it up, you also kill the aroma that comes from hops. Other methods for making alcohol-free beer by minimizing fermentation also lead to poor aroma because alcohol is needed for hops to pass their unique flavor to the beer,” he says.

But now, Kampranis and his colleague Simon Dusséaux - both founders of the biotech company EvodiaBio - have cracked the code of how to make non-alcoholic beer that is full of hop aroma.

“After years of research, we have found a way to produce a group of small molecules called monoterpenoids, which provide the hoppy-flavor, and then add them to the beer at the end of the brewing process to give it back its lost flavor. No one has been able to do this before, so it’s a game changer for non-alcoholic beer,” says Sotirios Kampranis.

Instead of adding expensive aroma hops in the brewing tank, just to “throw away” their flavor at the end of the process, the researchers have turned baker’s yeast cells into micro-factories that can be grown in fermenters and release the aroma of hops, they state in a newly published study.

“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 actually 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,” explains Sotirios Kampranis.