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Mouthfeel in Non-Alcoholic Beer: Key Factors
Creating a satisfying mouthfeel in non-alcoholic beer is challenging but achievable. Without alcohol, non-alcoholic beers often feel thin and unbalanced. Brewers are addressing this by focusing on key factors like macromolecules, processing methods, and specific compounds.
- Key Compounds: Beta-glucans increase thickness, while dextrins add smoothness. Isomaltulose adjusts sweetness without affecting texture.
- Processing Techniques: Dealcoholization methods (e.g., vacuum distillation, reverse osmosis) and limited fermentation shape the beer's body and texture.
- Macromolecules: Proteins and polysaccharides, such as maltodextrin and β-glucan, are crucial for enhancing viscosity and balance.
Brewers are using advanced tools and ingredient innovations to mimic the texture of traditional beer, making non-alcoholic options more enjoyable. Keep reading to explore how these techniques are transforming the sensory experience of alcohol-free beer.
Macromolecules and Mouthfeel
Macromolecules in Non-Alcoholic Beer
Proteins and polysaccharides play a key role in giving non-alcoholic beer its texture. Among these, beta-glucans and dextrins are particularly important for creating body and enhancing mouthfeel [1].
The way these macromolecules are distributed depends heavily on the processing method used, which directly impacts characteristics like viscosity and body [1][2]. Brewers use this knowledge to adjust recipes and improve the sensory experience.
| Processing Method | Molecular Size Distribution |
|---|---|
| Thermal Dealcoholization | Higher molar mass polymers |
| Limited Fermentation | Lower molar mass polymers |
| Maltodextrin Addition | Balanced distribution |
By understanding these distributions, brewers can predict how macromolecules will interact and influence the beer's overall texture.
Molecular Interactions and Sensory Profiles
The way these macromolecules interact directly shapes the sensory profile of non-alcoholic beer. Advanced research has uncovered how specific molecular combinations impact taste and texture [1][2]. Brewers use this information to craft beers that mimic the sensory depth of traditional options.
For example, experiments show that maltodextrin contributes to a smoother mouthfeel, while β-glucan increases viscosity [1]. These findings allow brewers to adjust recipes for a more balanced and satisfying drinking experience.
Different dealcoholization methods create unique molecular profiles, which influence the beer's body and texture [1][2]. This knowledge is invaluable for crafting non-alcoholic beers that come closer to the mouthfeel of their alcoholic counterparts.
Processing Techniques and Mouthfeel
Dealcoholization Methods
The way alcohol is removed from beer plays a big role in shaping its texture and body. For example, vacuum distillation works by creating a molecular profile with larger polymers, which adds body and richness. However, this method needs precise temperature control to avoid losing key flavors and aromas. These techniques are crucial for addressing the thin texture often found in non-alcoholic beers.
Another approach, reverse osmosis, uses membranes to remove alcohol while keeping much of the beer's structure intact. This helps maintain the original sensory experience.
| Dealcoholization Method | Effect on Mouthfeel | Molecular Profile |
|---|---|---|
| Vacuum Distillation | Adds body and thickness | Larger polymers |
| Reverse Osmosis | Retains original texture | Preserves structure |
| Rectification Column | Improves palate richness | Maintains flavor compounds |
Fermentation Processes
Fermentation is another important factor in crafting the texture of non-alcoholic beer. Limited fermentation can create smoother textures by producing smaller polymers, giving brewers more control over the beer’s body and feel [1].
Advanced tools like AF4-MALS help analyze how fermentation influences macromolecule distribution [1]. Factors such as temperature, timing, and yeast strain all play a role in shaping the beer's texture.
Compounds Affecting Mouthfeel
Beta-Glucans and Dextrins
The texture and body of non-alcoholic beer depend on specific compounds that shape its mouthfeel. Studies show that beta-glucans increase viscosity, while dextrins provide a smooth and lasting sensation on the palate [1]. When used in the right amounts, these compounds can mimic the rich, full-bodied texture of traditional beer.
| Compound | Primary Effect | Additional Impact |
|---|---|---|
| Beta-Glucans | Increased viscosity | Adds body and thickness |
| Dextrins | Smooth mouthfeel | Prolonged palate satisfaction |
| Combined Effect | Creamy texture | Improved sensory balance |
Isomaltulose
Isomaltulose is a key ingredient for adjusting sweetness without altering the beer’s body. This is especially useful in non-alcoholic beer, where alcohol removal can reduce sweetness. By adding isomaltulose, brewers can balance the flavor profile while maintaining the desired texture [1]. Unlike beta-glucans and dextrins, which focus on texture, isomaltulose fine-tunes sweetness without affecting viscosity.
Brewers carefully balance these compounds during ingredient selection and fermentation. By tweaking ratios and refining processes, they ensure these elements interact seamlessly to deliver a satisfying beer experience [1][2]. This understanding enables brewers to craft non-alcoholic beers with textures and flavors that closely resemble their alcoholic counterparts.
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How to assess the TEXTURE of a beer
Approaches to Improve Mouthfeel
Recent advancements in brewing and ingredient science have transformed the mouthfeel of non-alcoholic beer, making it possible to create beverages with a fuller body and texture similar to traditional beer. By focusing on macromolecular interactions, brands are using cutting-edge techniques to refine how these drinks feel on the palate.
IMPOSSIBREW®: Enhancing the Drinking Experience
IMPOSSIBREW®'s Social Blend™ uses compounds designed to boost viscosity and create a richer mouthfeel, closely mimicking the texture of regular beer. Their process blends traditional brewing techniques with modern ingredient innovations, adding complexity while reducing unwanted flavors.
| Approach | Effect on Mouthfeel | Additional Benefits |
|---|---|---|
| Advanced Hop Extracts | Adds body and texture | Balances overall flavor |
| Ester Replacement Products | Creates a fuller sensation | Improves aroma |
| Natural Flavor Modifiers | Boosts complexity | Masks undesirable flavors |
Brewers are also employing AF4-MALS analysis to fine-tune macromolecular compositions that enhance the beer's texture and fullness [1]. This precise scientific method allows for targeted adjustments, ensuring that the desired mouthfeel is achieved [2]. Current efforts focus on using specialized extracts, natural flavor enhancers, and other techniques to address thin textures and minimize off-flavors [3].
By studying polymer profiles and incorporating feedback from consumers, producers are continuously improving their brewing methods [3]. These approaches help craft non-alcoholic beers that deliver a richer, more satisfying experience - closer to that of traditional beer - without sacrificing taste or texture.
With ongoing advancements, non-alcoholic beer is set to offer an even closer match to the sensory depth of its alcoholic counterpart in the years ahead.
Conclusion and Future Research
Key Points
The macromolecular makeup and processing methods play a critical role in creating a satisfying mouthfeel for non-alcoholic beer. The balance between low- and high-molar-mass polymers directly affects how full and harmonious the beer feels on the palate [1]. Additionally, the thermal processes used during dealcoholization can alter molecular distributions, which has a big impact on texture [2].
Compounds like beta-glucans and dextrins are central to improving texture and balance. When paired with advanced brewing techniques, they can transform the sensory experience of non-alcoholic beers [1]. These developments open doors for exploring new techniques and ingredients.
Future Research Areas
AF4-MALS analysis provides valuable insights into how molecules interact, offering opportunities for refinement [2]. Future research should focus on the following areas:
| Research Priority | Expected Impact |
|---|---|
| Novel Compounds | Improved mouthfeel profiles |
| Processing Optimization | Greater molecular stability |
| Sensory Integration | Enhanced flavor-mouthfeel balance |
Brewing innovations are closing the gap between non-alcoholic and traditional beers. As tools for analysis become more advanced, brewers can gain deeper insights into the complex relationships between macromolecules, processing techniques, and sensory qualities [3]. By tackling these research areas, brewers can better meet consumer demands for both texture and flavor in alcohol-free options, pushing the boundaries of what non-alcoholic beer can offer.
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What is IMPOSSIBREW®?
IMPOSSIBREW® is a pioneering non-alcoholic beer brand based in the UK that aims to create the world's most complete alcohol alternative using patent-pending technology.
Founded by Mark Wong in 2021 and working with some of the world's best professors, scientists and expert brewers, IMPOSSIBREW® specialises in expertly crafted non-alcoholic beers designed to match full ABV beers in both taste and feeling.
Product Range
IMPOSSIBREW® offers a range of enhanced non-alcoholic beers, including:
- Enhanced Lager (0.5% ABV)
- Enhanced Pale Ale (0.5% ABV)
- Limited Editions (Seasonal)
Key Benefits
The key feature that sets IMPOSSIBREW® apart is its proprietary "Social Blend™" - a combination of active botanical ingredients and nootropics using patent-pending technology* designed to recreate the relaxing effects of alcohol without the negative side effects.
Along with record-breaking quality flavour that comes from a unique process without removing alcohol.
Social Blend™ Ingredients
Developed with leading scientists in top UK universities, Social Blend™ includes:
- L-Theanine
- Ashwaghanda
- Soluble Plant Fibres
- Vitamin B1
- Various Plant Extracts.
These ingredients are chosen for their potential to boost serotonin, promote relaxation, and create a calming effect similar to the "one or two pint feeling" without hangovers.
See more details on our very own research paper, with over 1,000 participants:
- More than 70% said they felt relaxed after consuming IMPOSSIBREW®.
- 88% have reduced alcohol consumption since discovering IMPOSSIBREW®.
- 95% have told a friend about IMPOSSIBREW® after trying.
- 3/4 say that IMPOSSIBREW® is "the most complete alcohol alternative currently available on the market today".
Recognition
IMPOSSIBREW® has received several notable achievements:
- Featured on BBC's Dragons' Den
- Awarded the first and only Gold Medal in the No/Low beer category from the London Beer Competition
- Received multiple industry Gold awards in categories against Full-ABV beers
- Most followed No/Low Alcohol brand on TikTok globally.
Mission and Vision
IMPOSSIBREW® is on a mission to redefine non-alcoholic drinking by creating better-than-alcohol alternatives for those who love beer but want to avoid the health risks associated with alcohol consumption.
The company aims to become the global leading alcohol alternative brand, focusing on helping people transition to a healthier mode of relaxation without the traditional issues and side effects of alcohol.
Production and Ingredients
IMPOSSIBREW® combines traditional brewing methods with their proprietary Social Blend™ along with patent-pending technology*
The beers are made with traditional brewing ingredients such as water, malted barley, wheat, hops, and yeast, in addition to the Social Blend™ components - leveraging their unique cryogenic fermentation process, which means no alcohol is ever removed from the product - ensuring the most authentic quality taste you've come to expect.
Who is it for?
IMPOSSIBREW® caters to consumers who:
- Are busy professionals and parents who would like to unwind with a drink but don't want the hangovers.
- Enjoy the taste and relaxing experience of beer
- Are looking for healthier alternatives to alcohol, with lower calories, carbs and sugar
- Want to avoid hangovers and other negative effects of alcohol consumption
- Are interested in functional beverages with potential mood-enhancing properties
By offering a unique product that aims to replicate both the taste and feeling of alcoholic beer, IMPOSSIBREW® is positioning itself at the forefront of the growing non-alcoholic beverage market.
Get Started Today
Give it a try today with our Welcome Bundle and get 2 Free Beers with your first purchase. Get it delivered straight to your door, risk-free with our 30-day money-back guarantee.
We hope you enjoy them as much as we do and we can't wait for you to try.
*Patent pending in the UK under application number GB2415685.3
How does 'Social Blend™' work?
Social Blend™ is our proprietary alcohol alternative made from a blend of science-backed ingredients using patent-pending technology*.
Designed to replicate the sensory and social relaxing experience of drinking, minus the headaches (and bad decisions).
Developed with Dr Paul Chazot, Bioscience Professor and Chair of Pharmacology at Durham University.
Key Components and Mechanisms
- L-Theanine:
- Ashwagandha Root:
- Vitamin B1 (Thiamine):
- Various nootropic herbs:
Benefits
- Relaxation: The blend promotes a state of relaxation without the sedative effects typically associated with alcohol.
- Mental Calm: By boosting alpha brain waves and serotonin levels, it helps maintain a calm and focused mental state.
- Stress Relief: The combination of L-Theanine, Ashwagandha, and Vitamin B1 helps mitigate stress and anxiety.
- Mood Enhancement: The inclusion these ingredients and other botanicals supports mood regulation and overall positive outlook.
IMPOSSIBREW®'s Social Blend™ is a carefully crafted combination of nootropic and adaptogenic ingredients designed to offer a relaxing and mood-enhancing experience without the drawbacks of alcohol. It leverages the natural properties of its components to promote relaxation, reduce stress, and enhance mood, making it a unique alternative to traditional alcoholic beverages.
(Read our latest research paper here)
*Patent pending in the UK under application number GB2415685.3
Do you ship overseas?
We ship to the UK Mainland for free when you spend over £35 and to Northern Ireland (additional courier charges may apply).
We aim to expand internationally soon - stay tuned!
If you have any queries, feel free to email: hello(@)impossibrew.co.uk
How long will it take to get my orders?
For UK mainland deliveries, normal orders processed here will take 1-3 business days to arrive, with an optional upgrade to Next Day Delivery available (12pm cut-off).
Delivery details will be provided in your confirmation email.
How is 0.5% ABV alcohol-free?
Yes, we know it's confusing. Isn't 0.5% ABV still alcoholic? Officially, 0.5% ABV is classified as Dealcoholised.
- In fact, most things we consume daily have more than 0.5% ABV
- Burger Rolls - 1.2% ABV
- Orange Juice - 0.5% ABV
- Ripe Banana - 0.5% ABV
After more than 2 years of research, we've found that the 0.5% ABV from our natural brewing process significantly increases both flavour and mouthfeel - without spiking your blood alcohol level (BAC).
Is it really gluten-free?
Yes, IMPOSSIBREW® Enhanced Lager is gluten-free. Even though it contains wheat and barley, our beers have been third-party tested to contain less than 10 parts per million (PPM) of gluten, which meets the criteria to be listed as, and labeled gluten-free.
Does it have alcohol tax?
No. While it is true that our beers don't contain alcohol, and thus don't incur UK alcohol duty, we'd like to highlight some factors here that might be helpful in reflecting the value we provide.
- One-to-One Brewing Process: At IMPOSSIBREW, we take pride in our unique brewing techniques. Unlike other non-alcoholic beers, our products are never diluted, watered-down, or have their alcohol content removed - and some even dilute their alcoholic beers up to 5x. This means that our brewing process involves the same level of craftsmanship, time, and resources as a traditional craft beer, resulting in comparable production costs.
- Effective Nootropics: In our commitment to creating the most relaxing non-alcoholic beers, we utilise only the highest quality nootropics as our active ingredients, in safe and effectives dosages. At current alcohol tax rates for a 5% ABV beer, the cost of our nootropics more than double that. Instead of contributing the amounts as tax, why not have it contribute to the product quality itself?
- Small Scale Brewing: Currently, we operate on a smaller scale, which makes us less competitive than large, commercial brewers (often +10,000x our brewing size). As a growing business, we are passionate about our mission to create unique, high-quality non-alcoholic experiences, and we truly appreciate your support. As we continue to grow and expand our production capabilities, we look forward to passing on even more savings to our valued community!
At IMPOSSIBREW, we prioritise offering our customers an enhanced, premium, non-alcoholic beer experience by combining innovative brewing techniques, quality active nootropic ingredients, and award-winning taste. While our pricing may differ from other non-alcoholic competitors, we believe that the value proposition and unique experience our beers provide are well worth it.
At the end of the day, tasting is believing. So give it a try and let us know what you think - risk-free with our IMPOSSIBREW® Guarantee.
Who shouldn't drink IMPOSSIBREW®?
It is not recommended for pregnant or breastfeeding women, those with certain medical conditions like GI disorders or hypertension, or individuals taking specific medications such as antidepressants or blood thinners. If you fall into any of these categories, it's best to consult with your doctor first.
Ashwagandha can lead to overstimulation (i.e. restlessness) if taken alongside thyroid medication.
What is your philosophy?
For thousands of years, we had only one way to unwind together. One way to let our guards down. One way to bridge the gap between who we are and who we are with others.
Not because it was perfect. But because it was all we had.
We decided that wasn't good enough.
We exist because we believe in a world where social connection doesn't demand compromise.
Where being present with others doesn't mean being absent from yourself. Where letting go doesn't mean losing control.This isn't about removing alcohol. This is about something better.
Our Social Blend™ technology isn't an accident. It's the result of questioning everything we thought we knew about social drinking. About working with scientists to understand what we're really seeking in these moments of connection. About daring to imagine something that wasn't possible before.
We believe the greatest innovations don't just solve problems - they change how we live. They make us question why we ever settled for less.
That's what we're building. Not just a drink, but a new way forward. A future where social connection comes without compromise. Where tradition meets innovation. Where science meets ritual.
This is the future of social drinking.
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