Non-alcoholic fermented beer with improved flavor

Abstract

To provide a non-alcoholic fermented beer in which so called worty flavour notes are reduced by treatment with a hydrophobic silicate-based molecular sieve, and a process of producing the same.SOLUTION: There is provided a process of producing a non-alcoholic fermented beer having an alcohol content of less than 1.0 volume%, the method comprising the steps of: mashing a mixture of grain and water to produce a mash; separating the mash in wort and spent grain; heating the wort for at least 10 minutes to temperature of at least 80°C to produce a heated wort; fermenting the heated wort with live yeast to produce a fermented wort; subjecting the fermented wort to one or more further process steps to produce a non-alcoholic beer; and introducing the non-alcoholic beer in a sealed container; wherein the heated wort, the non-alcoholic fermented wort and / or the non-alcoholic beer is contacted with a hydrophobic silicate-based molecular sieve containing SiO2 and Al2O3 in a molar ratio of at least 15.SELECTED DRAWING: None

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