Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2024

Safety Concerns of NA Beer 

​​M​BAA TQ https://doi.org/10.1094/TQ-61-2-0725​-01​  | VIEW A​R​TICLE

Gary Nicholas (1) and Mark Jaeggi (2). 1. Fair State Brewing Cooperative, Minneapolis, MN, USA. 2. Sabhailteacht Solutions, LLC, , Fenton, MO, USA

Abstract

With the increase in market demand for nonalcoholic (NA) beer and many brewers jumping into this market, there comes an increase in food safety concerns if we don’t adjust our processes to accommodate the low alcohol content in the end product. In this article, we discuss the role that alcohol plays in making our products safe for consumption, and when the alcohol is removed, the process adjustments that need to be made to produce a safe product for consumption, such as thermal processing, pH, oxygen levels, hop usage, and pasteurization. In addition, we include employee safety points to be used during the manufacturing process. ​