Professor Joanna Kawa-Rygielska from the Department of Fermentation and Cereal Technology, Wrocław University of Environmental and Life Sciences, in cooperation with Browar Profesja are designing a unique low-alcohol beer. The project will be implemented as part of the Municipal Support Program for Higher Education and Science Partnership and the “Mozart” Economic Activity Sector.

– We decided to develop a technology for brewing craft beer with reduced ethanol content, which would have high nutritional and functional values – says Prof. Kawa-Rygielska.

The new technology will require modification of the beer production process at the stage of selecting raw materials and yeast breeds, wort extraction (e.g. mashing and filtration process) as well as the time and method of fermentation. Researcher and brewer from the Profesja Brewery decided to develop a new product based on the use of unconventional yeast strains, which will create beer that has never been on the Polish market before.