Alcohol-free beer was first introduced by Switzerland, and then Germany, the United States, Britain, Japan and other countries developed similar products one after another. In China, alcohol-free beer started earlier, but it developed very slowly. 1985 Guangdong Jiangmen Beverage Factory introduced the first domestic alcohol-free beer production line from German Winer Company, 1987 Guangzhou Huizhou imported alcohol-free beer production equipment from Swiss ASS Company. 1997 Weifang Branch of Tsingtao Brewery Company, 1998 Shandong Huazhong Amber Brewery Company and in 2000 Shandong Guanghangong Brewery Company introduced the production equipment of alcohol-free beer from German Schmidt Company and GEA Company respectively, and since then, alcohol-free beer has embarked on the track of rapid development. In China, after the development of 15 years, alcohol-free beer has been accepted by consumers, and gradually gained a certain market share, which has gradually become a new consumption trend.

The production principle and characteristics of alcohol-free beer: in a closed distillation column, controlling a certain degree of vacuum and temperature, heating beer, using the volatilization coefficient of alcohol greater than water, alcohol evaporates into the gas phase, and the alcohol content in the liquid phase gradually decreases; The longer the process time, the more thorough the dealcoholization. After vapor-liquid separation, the liquid phase is cooled into alcohol-free beer, and after vapor condensation, it is alcohol with higher concentration. In order to reduce the loss of flavor substances, steam is condensed and partially refluxed. The higher the evaporation temperature, the longer the treatment time and the more flavor substances are lost. Therefore, the main control parameters of this process are vacuum degree, evaporation temperature and evaporation pressure.