Ontario District

The document explores the production methods and characteristics of low and non-alcoholic beers, defining non-alcoholic beer as having an alcohol by volume (ABV) of less than 0.5%. It discusses various production techniques, including physical and biological methods, and highlights the challenges faced, such as cost and flavor preservation. A novel maltose-negative hybrid yeast is introduced, aimed at enhancing the quality of these beers by improving flavor profiles and ensuring consistency during fermentation. Technical data on yeast strains and their impact on flavor compounds is also provided, emphasizing the potential for a fresher taste compared to traditional brewing methods.%0aThe text further details a trial involving the new yeast strain, which yielded positive feedback from tasters who noted refreshing flavors and a body that, while lighter than full-strength beers, was still satisfying. The fermentation process was efficient, with an average ABV of 0.5% and a fermentation time of 3.2 days. Food safety concerns are addressed, particularly regarding the need for pasteurization to mitigate spoilage risks. Overall, the document emphasizes the innovative approaches to producing low and non-alcoholic beers while ensuring quality and safety.