New alcohol-free beverage
Patent 08057/TUB

Scientists from TU Berlin develop an improved method for the production of a beverage having an ethanol content of under 0.5 vol%.

Benefits
  1. Tastes like a beer: fresh, full-bodied, without off-flavours and with a prominent bitterness
  2. Brewing process reduced to 3-4 days
  3. With vitamins, minerals, essential amino acids and polyphenols
Possible Applications

This technology is also an ideal basis for developing and producing any new fermented alcohol-free beverage, like new alcohol-free craft beers or other modern beverages.

Background

Scientists from TU Berlin develop an improved method for the production of a beverage having an ethanol content of under 0.5 vol%.

Technical Description

The method is based on a traditional brewing process and comprises processing malt into wort and fermenting the wort by means of a maltose-negative yeast. By using a new combination of lactic acid bacteria and maltose-negative yeast the duration of the brewing process may be reduced to 3-4 days.

Studies have shown that this new alcohol-free beverage tastes better than conventional alcohol-free beers and is healthy as it contains vitamins, minerals, essential amino acids and polyphenols. Polyphenols are anti-inflammatory secondary plant compounds, which could prevent cancer. Therefore, this new alcohol-free beer is an ideal beverage for everyone, including
athletes.

This technology is also an ideal basis for developing and producing any new fermented alcohol-free beverage, like new alcohol-free craft beers or other modern beverages.

Contact Us

Ina Krüger

License Manager

+49 (0)30 314-75916
ina.krueger@tu-berlin.de

Technology Readiness Level
TRL 9

Full commercial application

Property Rights

approved: DE, EP

Patent Holder

Technische Universität Berlin

Possible Cooperation
  • R&D Cooperation
  • Patent Purchase
  • Licensing