Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention

Scott J. Britton; Annie E. Hill

doi:10.1080/03610470.2025.2508612

Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention

Scott J. Britton, Annie E. Hill

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Abstract

The rising demand for no- and low-alcohol beers (NOLO) presents unique microbiological challenges due to their distinct chemical composition and reduced ethanol content. This review explores the vulnerabilities of NOLO beers to microbial contamination, examining the potential spoilage agents, including traditional and emerging microorganisms, and evaluating their impact on product stability and food safety. In addition, biological and physical methods for producing NOLO beers, advanced preventative strategies, such as pasteurisation, antimicrobial agents, and process controls, and recommendations for enhancing microbial stability, are critically reviewed. The review further underscores the importance of ongoing research and expert consultation to ensure the safety and quality of NOLO beers amidst increasing market demand.

Original language	English
Pages (from-to)	1-18
Number of pages	18
Journal	Journal of the American Society of Brewing Chemists
Early online date	29 May 2025
DOIs	https://doi.org/10.1080/03610470.2025.2508612
Publication status	E-pub ahead of print - 29 May 2025

Keywords

AFB
food safety
LAB
low-alcoholic beer
NAB
non-alcoholic beer
pathogens
spoilage

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10.1080/03610470.2025.2508612Licence: CC BY-NC-ND

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Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention

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