This project is seeking to develop a new, sustainable, non-alcoholic beer using UK-grown hops.
Wantsum Brewery currently relies on importing high-flavor-profile hops from the United States and New Zealand. While these hops deliver the desired intensity of flavor, their importation is both costly for the brewery and environmentally impactful. Through this project, Wantsum aims to develop a sustainable, non-alcoholic beer that allows conscientious consumers to enjoy a high-quality real ale flavor profile without the alcohol.
The brewing industry is grappling with challenges such as rising energy and raw material costs, compounded by its reliance on imported ingredients. Wantsum Brewery seeks to address these issues by creating a locally sourced, low-carbon, and healthier alternative for consumers.
To achieve this, the brewery is employing vacuum pressure technology to remove alcohol at low temperatures, ensuring the retention of flavor. Additionally, transitioning to UK-grown, rain-fed hops will reduce the brewery’s carbon and water footprints, while simultaneously supporting the domestic hop industry and boosting the UK economy.
The University of Kent will analyse the chemical profiles of the hops and enable comparisons between UK and imported hops, and alcoholic vs non-alcoholic beers. This data will also be complemented with data from taste panels.
This is a Growing Kent and Medway Business Innovation Voucher funded project.
Academics involved: Dr. Helen Cockerton | Business involved: Wantsum Brewery Ltd