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As consumers continue to prioritise their wellbeing without sacrificing enjoyment, breweries increasingly search for ways to meet the demand for non-alcoholic (NA) beverages that also provide full, satisfying sensory experiences.

However, the NA category faces several challenges. “A growing variety of NA beers fill the market but the majority disappoint. They tend to have thin bodies, lack flavour and often have undesirable, ‘off’ flavours, such as oxidation,” advises Kalsec hop scientist Jake Kirkendall.

In short: NA beer has often missed the rich flavours and aromas that beer lovers know, love and rave about. As a result, NA brewers are recognising a valuable opportunity for innovation, as well as the chance to build an NA beer landscape that emulates the flavour and sensory experience of traditional beer in all ways, except for the alcohol.

Despite the motivation, producing NA beers with complex and rich flavours that rival their alcoholic counterparts is a daunting task with layers of complexity. An authentic sensory experience must satisfy mouthfeel, aroma and overall taste. Batches must be consistent in flavour and quality. Finally, brewers must address the entrenched stigma attached to NA beers to successfully market their products.

For many breweries, the time for innovation is now. Many R&D teams are turning to advanced methods such as mixed-method brewing to bring their products closer to a full-strength experience. However, the challenge of achieving sensory nuances remains.

As brewers seek deeper control over flavours and mouthfeel, extracts and natural flavours are becoming key to the development process. Kalsec's advanced hop extracts can help address specific sensory gaps, giving them the power to amplify beer-like attributes.