#Industry News
How is alcohol-free beer brewed?
Interview with our expert Jan-Martin Glöckner
As a final step, the alcohol formed by the yeasts during fermentation is removed from the beer by vacuum evaporation or membrane processes. Additional equipment and special facilities are required for this. An alternative approach is to prevent the normal amount of alcohol from forming. This requires that the fermentation process be stopped. So the yeasts cannot metabolize sugar to alcohol. Alcohol formation is suppressed and prevented at low temperatures, or by separation of the yeast or by using special yeast strains. The centrifuge is used for the effective and rapid separation of yeasts. Many Flottweg customers who primarily use a centrifuge for pre-clarification before filtration or to adjust turbidity, see the production of alcohol-free beers as another possible application for our technology. Yeasts and other turbidity-causing substances can be quickly and efficiently separated from the beer with a centrifuge.
