Fermentation. Redefined. Discover a better way of brewing non-alcoholic beer

Recent years have shown many changes within the beverage industry. The no- and low-alcohol segments have grown rapidly, functional beverages are increasingly popular and sustainable production is a greater focus than ever. Increasingly health-conscious consumers are looking for tasty and flavorful indulgences that also allow for moderation.

What consumers may not realize is that brewing no- and low-alcohol beers is actually rather complex—sometimes even more so than brewing classic beer. Creating alcohol-free options whose flavor and mouthfeel are able to rival those of classic beers requires careful optimization of inputs and fermentation processes

Our patented NEER^® yeast concept creates a full flavor profile and terrific mouthfeel through a fermentation process with no alcohol produced (< 0,5% or < 0,05%), removing the need for distillation and further modulation of your product.

Curated yeast strains

Pichia kluyveri, the yeast strain that makes NEER^{^™}unique, was isolated in New Zealand and selected for favorable fermentation characteristics and its ability to solely ferment monosaccharides

Flavor characteristics

The NEER® yeast elicits enhanced fruit flavors (esters/thiols) and medium production ofpolysaccharides for full-flavored yet fresh alcohol-free beer

The NEER^® concept allows producers full control over the fermentation process, and in production scales ranging from medium to very large. Working with a curated range of fermentation yeasts is the safest and most sustainable option for brewers, ensuring minimal waste and consistency in every batch.

Frozen yeast

From freezer to fermenter in one hour: We enable direct pitching for enhanced convenience, speed and safety

Quicker maturation

The absence of diacetyl production enables shortened maturation cycles

From idea to launch in less than six months

Our NEER^™ yeast concept is well documented and trialed so it can be quickly adapted to your needs

Minimizes use of raw material

Consistent alcohol and sugar management has the potential to save up to 40% of the malt used for production

Discover NEER^™

Click below for a short video about our partner, To Øl, using our NEER^® yeast to create a brand new line of non-alcoholic beer

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Want to learn more about our products or our work?

Reach out to Nathalia Edwards, commercial development manager for fermented beverages, who is eager to hear about your business and explore whether we are a good fit for helping you optimize your product

Send Nathalia an email

Read more about Chr. Hansen’s work, our reasons for entering the fermented beverage industry and what we have to offer.