Every step transforms barley into one of the world's oldest and most beloved beverages — with or without alcohol.
The Brewing Process
Nine steps, one grain
From barley to beer — a process of weeks of artisan precision, where barley provides the body, flavour and soul of the final drink.
🌾
Barley
Selection of brewing-quality grain
💧
Malting
Steeping, germination and kiln drying
⚙️
Milling
Crushing malt to release starches
🫙
Mashing
Hot water mix — starch → sugar
🔥
Boiling
Wort boiled with hops 60–90 min
❄️
Cooling
Rapid cooling before yeast
🧫
Fermentation
Yeast → alcohol and CO₂
🛢️
Conditioning
Cold storage develops flavour
🍺
Packaging
Filtering, carbonation, bottling
🌾
Step 1 + 2
Barley & Malting
High-quality barley is selected by protein content and diastatic power. It is steeped 48h, germinated 4–5 days to activate enzymes, then kiln-dried. The result is base malt — the heart of every beer.
⭐ Barley's role: starches, enzymes and the base flavour profile.
🫙🔥
Step 3 + 4 + 5
Milling, Mashing & Boiling
Malt is milled and mixed with hot water (65–72°C) for 60–90 min. Enzymes convert starches into fermentable sugars. The wort is then boiled with hops for bitterness, aroma and stability.
Cooled wort receives yeast, converting sugars into alcohol and CO₂ over 5–10 days. It conditions cold for weeks (lagering), then is filtered, carbonated and packaged. From barley to your glass.
🍺 Result: beer with full traceability, batch to bottle.
🌾→🍺
1 tonne of brewing barley produces
~600 litres of beer
≈ 1,700 bottles (355ml) or 1,250 cans (473ml)
The Growing Frontier
Non-Alcoholic Beer
Same barley. Same craft. A completely different challenge. Non-alcoholic beer is the fastest growing segment in the global beverage industry — and barley remains at its heart.
$26B
Global market 2026
+111%
Volume growth 2021–2025
9.9%
CAGR 2025–2026
$52B
Projected market 2036
Same as regular beer
Modified step
Exclusive NA step
🌾
Barley
Same quality grain
💧
Malting
Identical
⚙️
Milling
Identical
🫙
Mashing
Identical
🔥
Boiling
Identical
❄️
Cooling
Identical
🧫
Fermentation
Arrested or special yeast
🔬
Dealcohol.
NA only — remove alcohol
🛢️
Conditioning
Flavor re-adjust
🍺
Packaging
≤0.5% ABV
The 3 Methods of Non-Alcoholic Beer Production
Method 1 · Most Common
Vacuum Distillation
Beer is brewed normally, then heated under vacuum at low temperature (35–40°C) to evaporate alcohol without damaging flavours. Used by most commercial NA beers.
Challenge: restoring aroma compounds lost in distillation.
Method 2 · Premium
Reverse Osmosis
Fully fermented beer is pushed through ultra-fine membranes under pressure. Alcohol and water pass; flavour molecules stay. Water is added back for a fuller-tasting NA beer.
Advantage: best flavour retention — no heat applied.
Method 3 · Innovation
Arrested Fermentation
Fermentation is stopped early before significant alcohol develops, or special low-alcohol yeast strains are used. A growing trend among craft NA brewers.
Trend: strains like S. cerevisiae var. chevalieri.
🌾→🔬→🍺
Non-alcoholic beer still needs the same premium barley
Because alcohol is removed after fermentation, NA beer requires identical malt quality — often higher, since barley must compensate for alcohol's body and flavour.
Brewing something great?
Let's talk about traceable, sustainable barley for your beer — alcoholic or not.