Innovative Brewing Process for Non-Alcoholic

Beer production Alberto Sun and David De Schutter

Wroclaw, September 2016

1

Outline of this presentation

Introduction

Definition of the technical challenge

Solution development

Conclusions

Smart Drinking Goals Our Vision

To foster a culture

of smart drinking

globally to reduce

the harmful use of

alcohol

INDEPENDENT

EXPERTS

CHANGING

BEHAVIORS

INCREASING

CHOICE

10 –YEAR PARTNERSHIP

APPROACH

Reduce the harmful use of alcohol by

at least 10% in six cities by end 2020 and implement the best practices

globally by end 2025

Influence social norms and individual behaviors to reduce harmful alcohol use by investing at least

1 billion USD across our markets in dedicated

social marketing campaigns and related

programs by end 2025

Place a Guidance Label on all of our beer products

in all of our markets by end 2020 and increase

alcohol health literacy by end 2025

NABLAB and the SMART DRINKING GOALS

CHANGING BEHAVIORS THROUGH SOCIAL NORMS

Ensure No- and Lower-Alcohol

Beer / Beyond Beer products represent at

least 20% of AB InBev’s

global Beer by end 2025

NABLAB

EMPOWERING CONSUMERS THROUGH CHOICE

AB INBEV VISION ON SMART DRINKING:

To foster a culture of smart drinking globally to reduce the harmful use of alcohol

NABLAB DEFINITION

ANY LIQUID BREWED

OR LEVERAGING TRADITIONALLY BREWING INGREDIENTS

WITH 3.5% ABV OR LESS

Non Alcoholic Beer

or Beyond Beer

Low Alcoholic Beer

or Beyond Beer

Outline of this presentation

Introduction

Definition of the technical challenge

Solution development

Conclusions

Non-Alcoholic: The Challenge

STIGMA Non-alcoholic beer is often

considered a compromise.

TASTE The flavor of non-alcoholic beer does

not meet people’s expectations.

Exploring the available options

Traditional NA beer production processes

No alcohol is formed during production

Alcohol is removed from beer

Lack of “beer”

flavors

No warming

effect from

alcohol

Watery / thin

GAPS compared to lager

Too

Malty/grainy

Too sweet

Product

balance

Too acidic

Both

Lack of “beer”

character

Root cause analysis of problem statements

Lack of “beer”

flavors

No warming

effect from

alcohol

Watery / thin

Too

Malty/grainy

Too sweet

Product

balance

Too acidic

Lack of “beer”

character

No A

lcohol F

orm

ed

Alc

ohol re

moval

Lack of fermentation why

Too many fermentable sugars why

Lack of fermentation why

Absence of alcohol why

Modulation of sweetness/acidity why

why Lack of sugars

why Lack of body

why

Relate sensory to technical markers

Analytical

components

Alcohol level

Sugar level

Acid level

Bitterness level

Real extract

Taste (sensory)

Body

Sweetness

Sourness

Bitterness

Sweetnes index

AB

V

2,01,51,00,5

5

4

3

2

1

0

TBU 16,5

RE 4,79

Hold Values

>

–

–

–

< 2

2 3

3 4

4 5

5

Sweet

Contour Plot of Sweet vs ABV; Sweetnes index

5 ABV <0,5 ABV

Find how components drive sensory

Optimize composition

to match taste of 5 ABV lager

Outline of this presentation

Introduction

Definition of the technical challenge

Solution development

Conclusions

Route to solution N

o A

lcohol F

orm

ed

Alc

ohol re

moval

Lack of fermentation

Too many fermentable sugars

adding sweetness

Lack of fermentation

Absence of alcohol

Modulation of sweetness/acidity

Lack of sugars

Lack of body

COMBINE BEST OF 2 WORLDS:

CREATE A WORT WITH LOW

FERMENTABLE SUGARS,

FERMENT, AND THEN

DEALCOHOLIZE

how

Innovative brewing process for low fermentability (patent EP2566944B1)

Avoidance of activity of endogenous enzymes

Addition of thermostable alpha-amylase

The process is sufficient for starch breakdown without production of high amount of fermentable sugars

Analytical profile of sugar composition (patent EP2566944B1)

• As a result, the sugar profile of wort and beer shows high amounts of penta-, hexa- and heptaose which cannot be found back in regular beers (below the curve)

• The graph shows the correlation of the level of above mentioned sugars in wort in relation to unfermentable composition

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

ALE STOUT LAMBIC LAGER NA BEER

Fla

vo

r o

rgin

in f

ina

l p

rod

uc

t

Optimizing AROMA- Analyse difference between lager and NA beer

Beer flavor profile is defined in large part by the Fermentation, a very complex natural process creating hundreds of aroma

components

Mainly the aroma molecules from fermentation are missing in NA beer.

GAP

Optimizing AROMA - adding back aroma to NA beer (patent EP 2615159A1)

1. 10 aroma components from fermentation were identified to be key for the flavour of regular beer and lacking in NA beer.

2. Lets close the gap by adding them back in the form of a natural flavour

3. Closing the gap “too simply” does not work Aroma release from NA beer is much stronger compared to regular beer

4. How to match flavour of regular beer? components need be present at much lower levels compared to lager the reduction vs lager depends on the component

5 ABV

2 mg/L

Iso Amyl

Acetate

0.4 ABV 0.4 ABV

2 mg/L

IAA

0.6 mg/L

IAA

OK OK

0.4 ABV

0.1 mg/L

IAA

NOK

CLOSE

GAP:

+ 1.9 mg/L

CLOSE

GAP by

28%

NOK

Outline of this presentation

Introduction

Definition of the technical challenge

Solution development

Conclusions

Conclusions

• AB InBev launched the use of the technology first in Brazil with Brahma 0.0

• It tripled the category in no time.

New Non-Alcoholic Launches in 2016

INTRODUCING

Corona Cero

NO ALCOHOL.

NO BOUNDARIES. Initial focus – only MEX

INTRODUCING

Prohibition Brew ALL BUDWEISER. NO ALCOHOL. Initial focus – only CND

QUESTIONS?