{"id":1270,"date":"2022-02-09T21:02:34","date_gmt":"2022-02-09T20:02:34","guid":{"rendered":"https:\/\/bierezero.thijsen.net\/?page_id=1270"},"modified":"2026-02-21T13:10:32","modified_gmt":"2026-02-21T12:10:32","slug":"de-la-biere-sans-alcool","status":"publish","type":"page","link":"https:\/\/bierezero.thijsen.net\/index.php\/de-la-biere-sans-alcool\/","title":{"rendered":"Comment fait-on de la bi\u00e8re sans alcool ?"},"content":{"rendered":"\n

Petit rappel, pour faire de la bi\u00e8re, il faut : du malt germ\u00e9 concass\u00e9, du houblon, et \u00e9ventuellement des \u00e9pices et\/ou des aromates divers. On trempe le tout dans de l’eau ti\u00e8de pour activer le processus de transformation du malt en sucre par des enzymes. On y ajoute des levures, un ingr\u00e9dient essentiel et parfois tr\u00e8s local, qui va donner une signature \u00e0 la bi\u00e8re. ET puis on chauffe le liquide\u2026 et l\u00e0, PAF ! Entre en jeu la fermentation alcoolique qui m\u00e9tamorphose le jus en bi\u00e8re en convertissant le sucre en alcool et en gaz carbonique.<\/p>\n\n\n\n

\"Processus<\/figure>\n\n\n\n

Comment arrive-t-on \u00e0 supprimer l’alcool d’une bi\u00e8re ?<\/h2>\n\n\n\n

Maintenant vous savez que fabriquer de la bi\u00e8re implique de faire de l’alcool. Mais vous aimeriez savoir comment on fait pour qu’il n’y ait plus d’\u00e9thanol (l’alcool) dans votre bi\u00e8re. Il y a deux approches possibles. Soit on essaye de ne pas produire d’alcool lors de la fermentation, soit on supprime l’alcool apr\u00e8s la fermentation. Et l\u00e0 il y a plein de fa\u00e7ons de faire.<\/p>\n\n\n\n

Limiter la fabrication d’alcool pendant la fermentation<\/strong> par\u2026<\/h3>\n\n\n\n

R\u00e9duction de la quantit\u00e9 de malt<\/strong>. Ce qui va diminuer la quantit\u00e9 de sucres disponible pour la fermentation et donc d’alcool lors de la transformation. On compensera alors la perte de go\u00fbt par le choix de malt particulier plus riche en ar\u00f4mes.<\/p>\n\n\n\n

Fermentation rapide<\/strong>. On met rapidement fin \u00e0 la fermentation classique avant le d\u00e9but de la production d’alcool. La bi\u00e8re obtenue n’a alors pas eu le temps de produire assez de bulles et contient toujours du sucre non transform\u00e9. Il faut alors supprimer ce sucre exc\u00e9dentaire et compenser l’absence de bulle avec un apport externe de gaz carbonique.<\/p>\n\n\n\n

Fermentation basse<\/strong>. On utilise des levures moins actives, comme la Saccharomyces uvarum<\/em> ou ludwigii.<\/em> Et on diminue la temp\u00e9rature (10 \u00e0 15\u00b0C) pour ralentir la fermentation.<\/p>\n\n\n\n

Supprimer l’alcool apr\u00e8s la fermentation<\/strong> par\u2026<\/h3>\n\n\n\n

\u00c9vaporation<\/strong> : on chauffe la bi\u00e8re \u00e0 une temp\u00e9rature de 80 \u00b0C pendant 30 minutes. Le liquide est assez chaud pour que l’\u00e9thanol s’\u00e9vapore mais pas assez pour que l’eau commence \u00e0 le faire (100\u00b0). L’inconv\u00e9nient \u00e9tant dans la perte de go\u00fbt souvent compens\u00e9e par des \u00ab\u00a0whirlpools\u00a0\u00bb de houblon et \u00e9ventuellement d’autres ar\u00f4mes.<\/p>\n\n\n\n

Distillation sous vide<\/strong> : on chauffe la bi\u00e8re sous vide \u00e0 une temp\u00e9rature de 35 \u00b0C pendant plusieurs heures. Le degr\u00e9 d’alcool baisse alors. Soumise \u00e0 une temp\u00e9rature moins \u00e9lev\u00e9e que pour l’\u00e9vaporation, cette m\u00e9thode conserve mieux les ar\u00f4mes.<\/p>\n\n\n\n

Filtration<\/strong>\u00a0: L’osmose<\/strong>\u00a0est la m\u00e9thode actuellement la plus efficace et celle qui pr\u00e9serve le plus les propri\u00e9t\u00e9s organoleptiques de la bi\u00e8re. Elle consiste \u00e0 faire passer la bi\u00e8re sous pression \u00e0 travers une membrane organique qui pi\u00e8ge l’\u00e9thanol. L’inconv\u00e9nient \u00e9tant son co\u00fbt\u00a0!<\/p>\n\n\n\n

Plus d’info sur la fermentation de la bi\u00e8re sur Wikip\u00e9dia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Petit rappel, pour faire de la bi\u00e8re, il faut : du malt germ\u00e9 concass\u00e9, du houblon, et \u00e9ventuellement des \u00e9pices et\/ou des aromates divers. On trempe le tout dans de l’eau ti\u00e8de pour activer le processus de transformation du malt en sucre par des enzymes. On y ajoute des levures, un ingr\u00e9dient essentiel et parfois … <\/p>\n

Continuer la lecture de « Comment fait-on de la bi\u00e8re sans alcool ? »<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1270","page","type-page","status-publish","hentry"],"yoast_head":"\nComment fait-on de la bi\u00e8re sans alcool ? - Bi\u00e8re Z\u00e9ro<\/title>\n<meta name=\"description\" content=\"Pour faire de la bi\u00e8re sans alcool, il y a deux approches possibles. 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