Method
Membrane and cold filtration
Alcohol leaves through a filter, not a boil. Guinness 0.0 is the version of this story most people have actually tasted.
Guinness says it brews the stout, then removes the alcohol with a cold filtration method so the beer is not heated. That is dealcoholization without a kitchen metaphor.
Membrane systems vary. Some are reverse osmosis. Some are other molecular filters. When a producer says “cold filtration” and stops there, we print those words and do not translate them into a more specific technology.
The sensory risk is different from vacuum distillation. Heat damage is lower. What you may taste instead is the blending step afterward — sugars, flavorings, a slightly confectionery mid-palate — used to put back what the filter took besides ethanol.
1bottle reviewed with this method. Other methods are listed below.
From the cellar
