How important are NOLO beers?
No- and Low- alcohol beers (NOLO) is the fast growing beer category and is forecasted to continue on this trajectory. As health-conscious consumers reassess their alcohol consumption and adapt it to fit into a healthier lifestyle, the popularity of NOLO beers will continue to rise. The non or low alcohol content of NOLO beers allows consumers to enjoy beer on various occasions, expanding the category's reach to include working lunches, brunches, and week-night gatherings.
DEFINITION OF NOLO
NOLO products, such as beer, are beverages that typically contain ethanol but are produced with ethanol completely removed or significantly reduced. The terminology for NOLO varies, with common terms including "no"," "free," "zero," "low," and "reduced”. Legal definitions and requirements for these terms differ by country. Generally, non-alcoholic beer contains less than 0.5% ABV, while alcohol-free drinks may not exceed 0.05% ABV. Low-alcohol beer has the highest variability in terms of requirements; as an example, in some countries this category requires less than 1.2% to 2.5% or 4% abv.
How are NOLO beers produced today?
There are mainly 3 different methods to produce NOLO beers
- Dealcoholization
- Limited fermentation
- Reduced fermentability
All these methods have a negative impact on taste and flavour of the beers, with some running high operational costs or presenting process contamination risks.
UNVEILING DIAZYME® NOLO
DIAZYME® NOLO converts fermentable sugars into non-fermentable isomers. This leads to lowered RDF (real degree of fermentation). Since these are not fermentable by yeast, they don’t contribute to alcohol production.
Great taste
No change in yeast is required and full fermentation can take place, so the taste of NOLO beer is improved compared to reduced fermentation methods.
Great body
The larger molecules (IMOs) formed in-situ by DIAZYME® NOLO are not fermented by the yeast and remain in the beer, providing more mouthfeel to NOLO beer.
DIAZYME® NOLO boosts your process
The brewing industry is constantly seeking innovative solutions to enhance the production process while maintaining, or even improving, the quality of beer. Traditional methods of brewing, especially when aiming for reduced alcohol content, often come with significant drawbacks. These can include a detrimental effect on the taste and flavour of the beers, which is a primary concern for both brewers and consumers. Additionally, many of these methods incur high operational costs and carry the risk of process contamination, which can compromise the safety and integrity of the final product.
By integrating DIAZYME® NOLO into their brewing process, producers can achieve several key benefits
A step further towards more sustainable brewing
When combining DIAZYME® NOLO with dealcoholization process, the same beer volume can be produced with approximately 37.5% less grist, leading to up to 37% reduction in grist-associated environmental impacts*.
As an example, for a brewery located in North America producing 1million hL of beer/year and using 100% malt as their recipe, the potential savings could represent:
*Note that these savings relate only to environmental impacts associated with used grist.
Please note that the estimated reduction potentials will vary based on the specific grist composition and geographical regions.
Discover more about DIAZYME® NOLO
The world of brewing is fast-paced, creative and fun. Market trends and consumer behaviours are changing all the time so there is always something new to be excited about. That’s why we love nothing more than to help you capitalize on new trends by designing extraordinary products.
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