Alcohol free beer is a contradiction of terms!. I am sure you can make an alcohol free beverages but it will bare little relation to what I would call beer. Apart for the ingredients, the essential part of beer is the action of yeast fermentation on the carbohydrate present giving CO2, ethanol and a wide range of flavour compounds.  This is vitally important to impart the flavour components  (other than alcohol) to the beer esters and higher alcohols, sulphur organics etc.

Attempts to make alcohol free beer normally therefore revolves around two approaches 1. removal of alcohol. This has been attempted many time but much for the flavour is also lost (as they are volatile neutral compouns)

2. Formulation of beer flavours compound without fermentation, (a bit like making soft drinks with carbonation)

Finally the continuous production of beer is also very rarely satisfactory as the kinetic of flavour production and much of the alcohol production is is not growth related. As such tradition continuous culture with never give good products. The exception to this is to use a tubular reactor whereby there is a time distribution of the fluid along the reactor that can accommodate a non growth related alcohol/flavour formation stage.

Hope this helps and  give you some pointers to the approaches you can take.

a combination of membrane ( perevaporation) and distillation can be used for remove alchohol free beer. Since this is widely scaled up process at industrial scale with several brands of alchohol-free available, this technology is well documented. The levels of alchohol can be as low as 0.5 % but to retain the same flavor under this process would be an interesting and challenging process technically and economically. the alchohol distilled is also used as a blend.

Thank you for your ansvers! The main scope would be to produce free beer in Iran, where I know is no tolerance regarding the alcohol content.

Dear Attila,

A new technology for preparation of non-alcoholic beers (

A system for production of non-alcohol beer is described. A limited fermentation is carried out with immobilized cells ofSaccharomyces cerevisiae in a packed bed reactor. In the reactor, combined stress factors such as low temperature (2–4°C) and anaerobic conditions limit cell metabolism. Of the available sugars only a small amount of glucose is metabolized, resulting in low concentrations of ethanol (

Mr. Marcelo,

Thank you for your answer. It is interesting what you are writing about low temperature metabolism. Can you  link me some articles about this? I found something, but how I see, you are more familiar in this topic. :)