Sensory Evaluation and Production Technologies of Traditional and Non-Alcoholic Beer
Vėjus Žigilėjus, Aivaras Anužis, Eglė Purvaneckaitė
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: non-alcoholic beer, sensory evaluation, beer production technologies
Abstract:
Beer has long been regarded as a cultural beverage, with each culture developing unique production traditions that influence its colour, taste, and strength. Traditionally consumed in social settings, beer is increasingly being replaced by non-alcoholic alternatives due to growing concerns about the health effects of alcohol, religious restrictions, and the impact of alcohol on mental well-being. This study sought to compare alcoholic and non-alcoholic beers in terms of sensory properties and to review production technologies. The literature review included an overview of classical beer production and the main methods for producing non-alcoholic beer, as well as an examination of the effects of alcohol consumption and the benefits of fermented beverages. A sensory study was conducted with a group of 10 participants who evaluated eight beer samples, four alcoholic and four non-alcoholic, using a structured sensory evaluation. The results indicated that non-alcoholic beers consistently received lower sensory ratings compared to their alcoholic counterparts. The largest difference was observed in wheat beer, where non-alcoholic samples scored 37% lower, while the smallest difference occurred in stout beer, with a 13% decrease in ratings. These findings suggest that despite technological advancements and growing consumer demand, non-alcoholic beers remain less acceptable to consumers on sensory grounds. The study highlights the challenges faced by non-alcoholic beer producers in replicating the taste, aroma, and overall experience of traditional beer, while also emphasising the importance of continued innovation in production methods to improve consumer satisfaction.
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