Abstract: A beer containing 0.3 to 2.3 volume percent of glycerol and a method of manufacturing said beer in which glycerol is added to the beer produced by a conventional brewing method or the fermentation is carried out in the presence of a yeast producing a sufficient glycerol content of the beer without glycerol addition.

Abstract: The object of the invention is to provide a method for the production of low-alcohol or alcohol-free beer. In said method, a gas is lead through alcoholic beer in order to desorb the alcohol, the involved loss of taste in the beer being compensated for by substances which improve the taste thereof. The taste-improving substances are either already contained in the beer as fermentable substances or are specifically added thereto. The method of the invention can also be carried out using yeast-containing beer, the yeast then utilizing a portion of the fermentable substances present, producing aroma substances typical of beer and, if necessary, degrading a further portion of the present ethanol at the same time.

Abstract: The subject matter of the invention is a method for the production of low-alcohol or alcohol-free beer having a glycerol content of from 0.3 to 2.0% by volume, which content improves the body of the beer. In the method according to the invention, the process of fermentation is carried out using an ADH-negative yeast mutant which cannot produce alcohol, but produces increased amounts of glycerol instead. The obtained alcohol-free beer can be blended with normal, alcoholic beer to give low-alcohol beer.