Method How it’s made
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.
- Fermented drink
- Cold filtration
- Alcohol removed
Conceptual illustration. Exact systems vary by producer.
How it works
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. This page is the bottle index. The other removal machines are in How is alcohol removed from wine?.
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.
Cite Karl Hill, “Membrane and cold filtration,” The Dry Standard, https://drinkdrystandard.com/methods/membrane-filtration/.
From the cellar
In the cellar with this method
20 bottles
The scores belong to the bottles in this cellar.
By grape or style
IPA 6
Compare holds up to four. Want to try keeps a bottle in My Bottles.
85/100
Standout
82/100
82/100
A crisp, moderately bitter IPA when familiar West Coast flavors matter…
Research recordCataloged, not yet poured
United States · Documented
Research recordCataloged, not yet poured
Documented
Research recordCataloged, not yet poured
Documented
Pils 3
84/100
83/100
Anyone who wants a proper Italian pilsner profile without alcohol…
Research recordCataloged, not yet poured
Documented
Lager 2
Research recordCataloged, not yet poured
United States · Documented
Research recordCataloged, not yet poured
Documented
Other bottles
91/100
Standout
84/100
Summer afternoons, people who don't like beer, and anyone who wants…
84/100
83/100
A sweet chocolate beer when the cocoa is the reason, and a thin body…
82/100
Research recordCataloged, not yet poured
United States · Documented