Klaas Reglitz

Production Approaches for High‑Aroma Low‑Alcohol Beer.

The market share of non-alcoholic beers has grown enormously in recent years, creating demand for production methods that deliver a pleasant aroma while also being sustainable. The three main methods employed for dealcoholisation are arrested fermentation, thermal dealcoholisation and membrane-based separation processes. The impact of these technologies on the final product's aroma profile differs significantly. Our initial sensory results show that membrane dealcoholization offers the best aroma retention. However, this process is associated with significant equipment costs and high energy and water consumption. We are currently investigating the resulting trade‑off between aroma preservation and sustainability. We aim to identify approaches to reconcile high‑quality beer aroma with sustainable production conditions.

Klaas Reglitz is a Senior Research Scientist in the “Aroma Chemistry” group led by Martin Steinhaus at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising, Germany. Klaas studied Brewing and Beverage Technology at the Technical University of Munich and received a PhD in Food Chemistry for a thesis on the “Influence of composition and structure on the release of aroma compounds from foamed milk model systems”. Klaas is working on the identification of odor-active compounds in food, beverages, and consumer products. Klaas has a particular interest and passion for beer and its ingredients.