With the continuous development of consumers’ health-conscious lifestyles, non-alcoholic beer has reduced its alcohol content while retaining the aroma and flavor of traditional beer to meet diversified consumption demands.According to QYR’s statistics and forecasts, the global non-alcoholic beer market will reach US$ 7204 million in sales in 2024 and is expected to reach US$ 12200 million in 2031, with a compound annual growth rate of 7.9% (2025-2031).
Currently, the production of non-alcoholic beer mainly relies on methods such as dealcoholization equipment, vacuum flashing, low-temperature distillation, and restricted fermentation.However, the initial investment for a complete dealcoholization system can reach millions of US dollars, while vacuum flashing and low-temperature distillation also require tens of thousands of dollars, creating significant upfront financial pressure. Therefore, for small-batch production in independent breweries, we recommend more cost-effective and relatively simple methods, such as , which make it easier to test market potential and expand product varieties.
Definition: Alcohol content less than 0.5%
1. Recommended Equipment Configuration (Basically the same as a conventional beer brewing setup):
~ Mash/Lauter Tun
~ Kettle/Whirlpool Tun
~ Hot Water Tank with Pump
~ Fermentation Tanks
~ Auxiliary systems include: malt mill, chiller unit, glycol water tank, CIP system, control system, pump etc.
Mash/Lauter + Tun Kettle/Whirlpool Tun + Hot Water Tank With Pump
Fermentation Tank
Malt mill
Control system
CIP system
Plate heat exchange
2. Brewing Process Overview (Restricted Fermentation Method):
1) Mashing & lauter Stage: Malted grains are milled and then transferred into the mash/lauter tun for the mashing process. After mashing, the wort is lautered and sparged with hot water to maximize sugar extraction.
2) Boiling & Whirlpool Stage: The collected wort is transferred into the kettle/whirlpool tun, then boiled with hops. After boiling, a wort recirculation process is carried out to facilitate the precipitation and separation of hot trub (whirlpooling).
3) Cooling & Fermentation Stage: The clarified wort is rapidly cooled through a plate heat exchanger, then thoroughly oxygenated (requiring a high volume of oxygen) and inoculated with a small amount of yeast before being pumped into the fermentation tank.
Fermentation temperature is strictly controlled at 15–16°C to allow light fermentation activity. Once the desired degree of fermentation is reached, the temperature is quickly lowered to promote yeast flocculation and halt further fermentation.
3. Time Reference:
~ The full mashing process per batch takes approximately 6-7 hours;
~ Fermentation time typically lasts 3–5 days.
~ This process effectively controls alcohol content while preserving flavor characteristics, meeting the key requirements of non-alcoholic beer production. Additionally, the process is highly flexible—allowing for future capacity expansion by increasing brewing frequency or adding fermentation tanks.
4. Flavor Development Suggestions:
1) Normal IPA: Achieved by adding a large amount of hops during the boiling phase to highlight bitterness and aroma.
2) Hazy IPA: Uses dry-hopping during fermentation to create a smooth mouthfeel, tropical fruit aroma, and a naturally hazy appearance.
3) Corona-style: Incorporates a portion of specialty malts for flavor enhancement. We recommend a single-step infusion mash at around 72°C to boost malt aroma and body.
4) Tropical Flavors: Can be developed using fruit extracts or natural spices—such as pineapple or passion fruit—or by selecting specific hop varieties, yeast strains, and adjuncts to create vibrant tropical profiles.
If you are interested in non-alcoholic beer brewing equipment or have any ideas and suggestions, please feel free to contact us to learn more and receive customized solutions tailored to your brewery.
