Heineken Supply Chain B.v.

Marcel Ottens

Tom Reinoud Noordman

Shima Saffarionpour

Eric Richard Brouwer

Deborah Casandra Gernat

The invention provides a process of producing a non-alcoholic beer comprising the steps of: Flavour substances contributing to undesirable flavour notes in non-alcoholic beer can be removed effectively during production by contacting wort before or after fermentation with a hydrophobic silicate-based molecular sieve, provided the wort contains virtually no alcohol.

Non-alcoholic fermented beer having improved flavour

A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

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Delft, Netherlands

Marcel Ottens