Study outlines how pH, carbonation and hops improve safety of non-alcoholic beer

A recent study has outlined how careful recipe and process design can make non‑alcoholic beer more resistant to food‑borne pathogens. The research, published in a peer‑reviewed journal, offers practical guidance on three key variables—pH, carbonation levels and hop usage—that influence microbial safety in low‑alcohol beverages.

The authors found that maintaining a slightly acidic pH, around 4.2 to 4.5, combined with higher carbonation pressures and the inclusion of hop extracts rich in bitter acids, significantly reduced the growth of common pathogens such as *Salmonella* and *Listeria*. The study also highlighted that these parameters can be adjusted without compromising the sensory profile that consumers expect from non‑alcoholic beer, thereby supporting manufacturers’ efforts to produce safer products at scale.

With the global market for non‑alcoholic beer projected to grow rapidly, the findings provide a valuable framework for brewers seeking to enhance product safety while meeting consumer demand. The guidance could help industry stakeholders implement evidence‑based controls that reduce contamination risk and improve overall product quality.