To be specific, non-alcoholic beer only has a low alcohol content, not alcohol-free, so non-alcoholic beer is also wine, and you will get drunk if you drink too much.

Alcohol-free beer (dealcoholized beer) means that the alcohol content is less than 0.5%vol, and the original wort concentration is greater than or equal to 3.0?P. The alcohol content range of most beer labels is between 10.1% and 14.1%. The alcohol content of alcoholic beer is indeed much lower than that of ordinary beer. Data shows that countries such as the United Kingdom and the United States also set 0.5% as the alcohol-free threshold. Although the alcohol content is very low, drivers are still not allowed to drive after drinking non-alcoholic beer because the blood alcohol content will be within the drink driving range.

Non-alcoholic beer English name: Non-alcoholic Beer

Non-alcoholic beer Non-alcoholic beer is a new member of the beer family and is a low-alcohol soft drink beer. At present, it is generally accepted internationally that beer with an alcohol content below 0.5% (v/v) can be called alcohol-free beer. The manufacturing methods of alcohol-free beer at home and abroad can be divided into two categories: limited fermentation method and normal fermentation followed by de-alcoholization method.

Alcohol-free beer was first launched in Switzerland. Later, Germany, the United States, the United Kingdom, Japan and other countries successively developed similar products. In my country, non-alcoholic beer started early, but its development has been very slow. In 1985, Guangdong Jiangmen City Beverage Factory introduced my country's first non-alcoholic beer production line from the German Weiner Company. In 1987, Guangzhou Huizhou introduced non-alcoholic beer from the Swiss ASS Company. Alcohol-free beer production equipment; Tsingtao Beer Company Weifang Branch in 1997, Shandong Huazhong Amber Beer Company in 1998, and Shandong Guanghangong Beer Company in 2000 introduced non-alcoholic beer production equipment from German Schmitt and GEA respectively. From then on, alcohol-free beer production equipment was introduced. Beer is on the track of rapid development. In our country, after more than fifteen years of development, non-alcoholic beer has been accepted by consumers, gradually gained a certain market share, and has gradually become a new consumer trend.

The production process of alcohol-free or low-alcohol beer can be roughly divided into two categories, one is the restricted fermentation method, and the other is the dealcoholization method. The limited fermentation method is to limit the fermentable sugar content in the wort and its conversion to alcohol, that is, by controlling the amount of alcohol produced during the beer fermentation process to keep it within the required range, such as the Ludwigii yeast method , Barrell patent law, high temperature saccharification method, etc. The dealcoholization method is to remove the alcohol in normal fermentation beer through various means to meet the required standards, such as vacuum evaporation method, membrane filtration method, etc. Therefore, no matter which method is used in production, the key to its production is that the alcohol content in the beer must be low but the various flavor substances must be at least one. Other quality indicators must also be guaranteed accordingly.

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

Alcohol-free beer can prevent cardiovascular disease

Beer that does not contain alcohol but retains flavor substances is becoming more and more popular among consumers who pursue a healthy life. German scientists have found that alcohol-free beer can prevent blood clotting and reduce the risk of cardiovascular diseases such as thrombosis and myocardial infarction. Scientists explained that since the aggregation of platelets can cause thrombosis and myocardial infarction, the test results show that ordinary beer, non-alcoholic beer and a mixed solution of alcohol and water all play a certain role in preventing cardiovascular diseases.