This narrative review looks at how unconventional microorganisms are used to make non-alcoholic beer. The study examines approaches like using non-Saccharomyces yeasts, lactic acid bacteria, and mixed cultures. These methods are compared to conventional approaches that rely on limited fermentation or physical dealcoholization. The goal is to close the sensory gap between non-alcoholic beer and regular beer.
The review highlights several secondary outcomes, including wort sugar metabolism, volatile and non-volatile profiles, flavor balance, mouthfeel, pH, ethanol content, and robustness in hopped wort. It also notes issues with off-flavors such as diacetyl, ethyl acetate, and phenolic notes. Regulatory acceptance of engineered strains and consistent sensory quality at scale are also discussed.
The main finding is that unconventional microorganisms emerge as key tools to close the sensory gap between non-alcoholic beer and regular beer. This supports more diverse, lower-impact brewing practices. However, the review notes limitations regarding robustness in hopped wort, control of off-flavors, regulatory acceptance, and consistent sensory quality at scale. No safety concerns or adverse events were reported in this review. Readers should understand that this is a synthesis of published examples rather than a single clinical trial.