Mücke non-alcoholic

Although most non-alcoholic beers contain a tiny percentage of residual alcohol, at <0.5% they have significantly fewer revolutions than conventional brews Nowadays, there are a whole range of options for producing such low-alcohol 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 hardly produces any alcohol at all

The non-alcoholic beer from Mücke is produced using stopped fermentation As with normal barley juice, the beer wort is enriched with yeast The cultures begin to convert the malt sugar into alcohol and carbon dioxide, but are then stopped when the alcohol content is less than one percent To stop the fermentation, the wort is heated and the yeast is rendered harmless This stop leaves more malt sugar than usual in the beer, the skillful brewers:Inside Mücke have balanced this sweetness by skillfully using the hop varieties Mandarina Bavaria and Hallertauer Tradition

Their non-alcoholic beer is spicy, fresh and brings a tangy bouquet of citrus fruit and tropical fruit into the glass alongside soft cereal notes Hoppy tartness, fruity acidity, caramel sweetness and yeast spices flow into the glass in perfect balance and make you forget that the Pale Ale has less than 1.0% alcohol content