A post by
Oliver Kunz
Mixed fermentation of two yeasts for non-alcoholic wheat beer
In the constantly growing market for low-alcohol and alcohol-free beers, brewers have been very keen to experiment and innovate in recent years. The use or combination of different processes (thermal, membrane or biological processes) has led to a strong diversification in the market for low-alcohol and alcohol-free beers.
Released on 28/05/2024Updated on 12/07/2024
Engineering & Technology
Raw materials
Beer, non-alcoholic beer
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