Chr. Hansen unveils two strains to “push boundaries of flavor” in non-alcoholic brewing
14 Nov 2023 --- In line with the growing demand for non-alcoholic beer options and flavor variety, Chr. Hansen is boosting solutions for brewers with the launch of two new strains for non-alcoholic brewing.
“With new strains in our portfolio, brewers can now offer an even greater variety of flavors to consumers who are seeking non-alcoholic options,” says Sofie Saerens, senior commercial development manager at Chr. Hansen.”
The new SmartBev NEER technology provides the full beer experience, creating a well-integrated body and mouthfeel that rivals traditional alcoholic beers.
“Plus, our yeast technology streamlines the brewing process, enabling cost savings and sustainability benefits.”
“We believe that every consumer deserves a great-tasting beer, regardless of their choice to consume alcohol or not. Our new strains, NEER Poly and NEER Punch, are a testament to our commitment to pushing the boundaries of flavor in the non-alcoholic beer market.”
Shift to non-alcoholic beverages
With the new additions, Chr. Hansen’s technology range now comprises three distinct Pichia kluyveri yeast strains, pegged as bringing “the full beer experience” without the alcohol.
The new strains complement the original strain in the company’s portfolio recommended for a refreshing, balanced beer, giving brewers an expanded palette of flavors to customize their beers according to taste preferences.
According to Chr.Hansen, NEER Poly is well positioned for those who prefer a more neutral impact of the yeast, allowing the malt and hops to shine in the beer’s flavor profile. Ideal for pilsner, stout, and ale beers.
NEER Punch is best suited for a fruit-forward beer. This strain rolls out full-ester characters, adding depth and complexity to the flavor. Ideal yeast for IPAs, wheat, and fruit beers.
These new strains have been sourced from the VIB-KULeuven Center for Microbiology, known for its extensive collection of yeast and a longstanding experience in yeast fermentation.
Consumers are increasingly motivated to explore low- and no-alcohol beverages due to health and wellness concerns, notes Chr.Hansen. Meanwhile, younger generations are already shifting away from alcohol and driving NPD for alternatives.
Flavor and taste remain crucial factors in consumer acceptance of these beverages, highlighting the importance of offering diverse flavor options to meet market demand.
Edited by Gaynor Selby
