Page 46 - FoodFocusThailand No.241 May 2026

SMART
SMART PRODUCTION PRODUCTION

SPECIAL BEER: A NEW BALANCE

BETWEEN HEALTH AND PLEASURE

In an era where health consciousness and quality of life are gaining increasing importance, alcoholic
beverages are no longer limited to providing refreshment and enjoyment. Producers today must adapt by
designing products with functional ingredients that may offer health benefits or specific advantages. This
article will take readers into the world of beer—one of the most popular alcoholic beverages—which is
undergoing a remarkable transformation in the modern era, supported by empirical evidence.

Beer is globally popular for its accessible flavors Alcohol-free Beer
and affordable price. Despite regional variations in Alcohol-free beer typically contains 0–0.5% alcohol by volume
recipes, its production remains rooted in core biological (ABV), depending on national regulations. It represents a rapidly
processes that convert raw materials into beer through growing niche, with sales in Europe increasing by approximately
enzymatic reactions and microbial activity. Beer is 50% over the past 15 years.
typically produced from four primary ingredients: The alcohol content in beer can be reduced or removed using
sprouted barley, or malt, water, hops, and yeast. Other three main approaches: thermal-vacuum rectification and thin-film
cereals may also be incorporated, and all of these evaporation, dialysis and reverse osmosis, and ethanol inhibition
ingredients can influence the flavor and aroma of the during stages such as raw material preparation and fermentation.
final product. However, the main challenge is that each technique inevitably
Most of beer’s functional properties are linked to its alters the beer’s sensory profile in ways that conventional methods
antioxidant content, particularly polyphenols. These key do not. Functionally, ethanol helps moderate the perception of
bioactive compounds are primarily derived from malt wort-like characteristics by influencing the residual concentration
(70–80%) and hops (approximately 30%). At present, of free aldehydes. Consequently, producing alcohol-free or low-
special beers (Figure 1) are particularly popular among alcohol beer with a distribution and balance of volatile organic
consumers concerned about health, safety, regulatory compounds comparable to that of conventional beer remains a
constraints, and alcohol consumption restrictions in significant challenge.
certain countries. 13, 14, 17 Beer manufacturers must adjust their production processes and
incorporate flavoring agents to achieve profiles that closely resemble
Low-Alcohol and Light Beer those of alcoholic beer. Commonly used additives include saccharin
Compared to regular beer, light beer contains relatively (E954), a sweetener; ascorbic acid (E300), which also functions as
lower levels of alcohol and calories due to its reduced an antioxidant; and lactic acid (E270), which acts as both a flavor
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carbohydrate and alcohol content. However, the alcohol enhancer and preservative.
content classified as “light” varies geographically. For
instance, beer in the USA typically contains around 4% Probiotics-infused Beer
alcohol by volume (ABV), while in Australia it ranges Probiotics commonly used in beer fermentation include Lactobacillus
from 2.2–3.2% ABV, and in Canada from 2.6–4.0% ABV. acidophilus, Bifidobacterium lactis, Lacticaseibacillus rhamnosus,
Consumers are drawn to light beer either for its and Lacticaseibacillus paracasei L26. However, most beers
milder flavor or because it aligns with their health and contain 3–5% alcohol, creating unfavorable conditions for probiotic
weight management goals. Although often perceived survival. Studies indicate that beer is not an ideal medium for the
as a healthier alternative, light beer generally has a growth of Lactobacillus acidophilus and Bifidobacterium lactis.
less intense flavor profile. As such, low-alcohol and Techniques such as encapsulation can enhance the resilience of
light beers are not only alternatives that may reduce Lacticaseibacillus rhamnosus against alcohol-induced inhibition,
intoxication or the likelihood of hangovers but are also enabling its survival in alcoholic environments. In contrast,
increasingly recognized as products that meet the Lactobacillus paracasei L26 and Saccharomyces cerevisiae var.
demands of modern, health-conscious consumers. boulardii exhibit greater natural tolerance to alcohol in beer.
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