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Although most non-alcoholic beers contain a tiny percentage of residual alcohol, they have significantly fewer revolutions than conventional brews at less than 0.5%. Nowadays there are a number of ways to produce such low-proof brews: you can stop the brewing process as soon as an alcohol content of around 0.5% is reached, but you can also remove the alcohol afterwards or use a yeast that has hardly any alcohol produced.
The non-alcoholic from Mücke is produced by means of stopped fermentation. As with normal barley juice, the wort is enriched with yeast. The cultures begin to convert the malt sugar into alcohol and carbon dioxide, but then stop when the alcohol content is less than one percent. To end the fermentation, the wort is heated and the yeast rendered harmless. This stop leaves more malt sugar in the beer than usual, but the skilful brewers at Mücke have balanced this sweetness through the skilful use of the Mandarina Bavaria and Hallertauer Tradition hop varieties.
Your non-alcoholic is spicy, fresh and brings a sparkling bouquet of citrus and tropical fruits in addition to soft grain notes. Hoppy tartness, fruity acidity, caramel sweetness and yeasty spice flow into the glass in perfect balance and make you forget that the Pale Ale has an alcohol content of less than 1.0%.
MückeWater, barley malt, hops, yeast
