Low-alcohol beer This is the preferred method because raising the temperature this late in the brewing process can greatly affect the flavor of the brew. If brewers decide to convert their brew to a non-alcoholic brew they must consider the volume of liquid they have lost during the removal of the alcohol. Typically the volume is reduced by roughly 4%, and to compensate water is added. Another tip would be avoiding using sugar from maize; this simply increases the alcohol content without adding to the flavor or body of the beer. Once the alcohol is removed, one proceeds with the normal finishing
Brewing Industry Research Foundation Masson Gulland was killed in a train crash before taking up his position and hence Sir Ian Heilbron (Imperial College London) agreed to become the second Director of Research at the new Brewing Industry Research Foundation (BIRF)in 1949. In 1948 Lyttel Hall, Nutfield in Surrey was purchased and the main Hall was converted into laboratories, the squash court into a pilot brewery and other new buildings were developed as a workshops and conference facilities. In 1951 HRH The Duke of Edinburgh Prince Philip formally opened the site. BIRF later became The Brewing Research Foundation, BRF International, Brewing Research International and