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

Wort produced with 100% barley malt, or with 40% substitution by rye malt, oat flakes, buckwheat, einkorn, or khorasan, was fermented at 20 L scale with commercial maltose-negative yeast strains: Pichia kluyveri (SmartBev™ NEER™ Punch), Saccharomyces cerevisiae var. chevalieri (SafBrew™ LA-01), and Torulaspora delbrueckii (WLP603). The maltotriose-negative Saccharomyces cerevisiae (LalBrew Windsor™) was included as a reference strain. By employing maltose-negative yeasts, the beers produced in this dataset qualify as NAB. This dataset provides detailed physicochemical and volatile composition profiles of the resulting beers.