NABLAB: Production of non and low alcoholic beers with maltose negative yeasts and alternative grains KU Leuven
This project will investigate how the main sensory shortcomings of non- and low-alcohol beers,
brewed with commercially available NABLAB yeasts, can be avoided or improved by alternative grains (spelt,
rye, oats, both raw and malted and einkorn, khorasan, only raw) and the classic
brewing process to suit this beer style.