Characterisation of forced-aged non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

The overall aim of the present dataset was to unravel flavour instability of non-alcoholic beer (NAB) produced using three commercially available maltose-negative yeast strains: Pichia kluyveri (SmartBev™ NEER™ Punch), Saccharomyces cerevisiae var. chevalieri (SafBrew™ LA-01), and Torulaspora delbrueckii (WLP603) . A maltotriose-negative S. cerevisiae strain (LalBrew Windsor™) was included as a reference. These four yeasts were used to inoculate a 100% barley malt reference wort, as well as five adjunct wort samples produced with 40% of either rye malt, oat flakes, buckwheat, einkorn, or khorasan. The current dataset provides aldehyde concentrations and the decline in bitter acids in these beers over prolonged storage - i.e., forced-ageing in the dark at 30 °C for 0, 1, 2, and 3 months.