It’s no secret that non-alcoholic beer tastes much worse than regular lager, but scientists in Denmark now claim to have developed a way of making it taste just as satisfying.
When making alcohol-free beer, either by heating it up or by minimizing fermentation, what is lost is the complex aroma of the hops. However, after decades of having to put with the flat and watery taste of non-alcoholic beer, we can now enjoy the satisfying taste of the real thing, minus the alcohol. Researchers led by Sotirios Kampranis, a professor at the University of Copenhagen, engineered a species of yeast called Saccharomyces cerevisiae to produce a group of molecules called monoterpenoids, which are found in hops.
