UCSB Science Line
Sponge Spicules Nerve Cells Galaxy Abalone Shell Nickel Succinate X-ray Lens Lupine
UCSB Science Line
Home
How it Works
Ask a Question
Search Topics
Webcasts
Our Scientists
Science Links
Contact Information
We learned that yeast produces ethanol as a waste product during fermentation, and that it is this "waste" that is in alcoholic beverages. So is "non-alcoholic" beer made without yeast at all, or is the ethanol somehow removed?
Answer 1:

Non-alcoholic beer is brewed as normal beer, but during the finishing stages of the brewing process the alcohol is removed by vacuum evaporation. This process takes advantage of the different boiling points of water and alcohol.
All non-alcoholic beer has some amount of alcohol in them. The definition of non-alcoholic beer might vary from country to country, from max 0.1 percent to max. 0.5 percent alcohol by volume.


Click Here to return to the search form.

University of California, Santa Barbara Materials Research Laboratory National Science Foundation
This program is co-sponsored by the National Science Foundation and UCSB School-University Partnerships
Copyright © 2015 The Regents of the University of California,
All Rights Reserved.
UCSB Terms of Use