Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer

The demand for nonalcoholic beer (NAB) is growing, with nontraditional yeast strains emerging as valuable tools for brewers to craft distinct NABs. However, independent information about the performance of these commercially available yeasts remains limited. In this study, 11 nontraditional yeast strains were evaluated at two wort nutrient levels to assess their impact on beer chemistry, sensory attributes, and volatile profiles. Basic fermentation metrics were monitored, followed by descriptive sensory analysis and GC–MS/MS quantification of volatile compounds. Results revealed significant differentiation among yeast strains with unique aroma and flavor profiles driven by variations in ester production, fusel alcohol synthesis, and aldehyde reduction. These findings provide brewers with actionable insights to select yeasts that align with desired NAB characteristics, enabling the production of style-specific and high-quality NABs.