Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer

The demand for nonalcoholic
beer (NAB) is growing, with nontraditional
yeast strains emerging as valuable tools for brewers to craft distinct
NABs. However, independent information about the performance of these
commercially available yeasts remains limited. In this study, 11 nontraditional
yeast strains were evaluated at two wort nutrient levels to assess
their impact on beer chemistry, sensory attributes, and volatile profiles.
Basic fermentation metrics were monitored, followed by descriptive
sensory analysis and GC–MS/MS quantification of volatile compounds.
Results revealed significant differentiation among yeast strains with
unique aroma and flavor profiles driven by variations in ester production,
fusel alcohol synthesis, and aldehyde reduction. These findings provide
brewers with actionable insights to select yeasts that align with
desired NAB characteristics, enabling the production of style-specific
and high-quality NABs.