When it comes to microbial stability, non-alcoholic (NA) beer faces a unique challenge compared to its alcoholic counterpart. Yeast, mold, and bacteria can quickly grow in NA beer and cause alcohol production, off flavors, and gas production leading to exploding cans or bottles. Although Tunnel Pasteurization is a reliable method for microbial stability, it limits the carbonation and can produce off flavors in the beer. That's why we've developed a better option for brewers of NA Beer—Introducing Chiber™, a fiber from white button mushrooms that works rapidly against all types of yeast, mold, and bacteria to prevent spoilage and ensure a long shelf-life.

In an Antimicrobial Challenge Test, Chiber™ Mushroom Extract was evaluated in non-alcoholic (NA) beer for its ability to combat six spoilage-causing microorganisms. Each microorganism was introduced at a starting concentration of 3 Log CFU/mL (approximately 1000 CFU/mL) into the NA beer, which contained a 0.2% (w/w) dose of Chiber™. The beer was stored at ambient room temperature (68°F). Over a 28-day period, Chiber™ effectively eliminated all six microorganisms, demonstrating its potent antimicrobial properties.

Discover how Chiber™ offers a natural alternative to tunnel pasteurization in our featured article.