Yops® - Natural flavors by precision fermentation
Evodia partnered with ÅBEN on a brewing trial to create a modern IPA with modest ABV and no compromise on flavor. The result won Best Non-Alcoholic Beer at the Danish Non-Alcoholic Beer Championship - 58 beers from 29 breweries.
GC-MS analysis showed that adding Yops® increased key terpene levels by over 300% compared to pre-centrifuge levels.
— Jack Delaney, Lead Brewer at ÅBEN.
An adjunct-heavy wort was fermented with LoNa yeast, reaching 0.5% ABV while maintaining beer character and balance.
A restrained dry hop was applied, followed by a one-day hop maceration to build aroma complexity without overwhelming the low-ABV base.
At the desired attenuation, the beer was crash-cooled to halt fermentation and prepare for cold-side processing.
The beer was clarified via centrifugation and transferred to brite. During transfer, the Yops® blends Citrus-C1, Hoppy-H2, Tropical-T1 and Fruity-FR1 were dosed inline to enhance aromatic intensity and complexity.
After short storage in brite, the beer was packaged and pasteurized, completing the cold-side production process.
Y is a bright, refreshing, citrus-forward non-alcoholic IPA bursting with pink lemonade notes, creamy oats, and vibrant hop character. Brewed with water, barley, oats, hops, yeast, and Yops® (yeast-derived aroma), it delivers both freshness and depth.
During centrifugation, aroma can be lost but Yops® restores and enhances it, bringing fuller structure, more body, and a true beery mouthfeel, even at just 0.5% ABV. The result is a balanced, characterful IPA with the familiar taste of a great beer minus the alcohol.
This beer proves that alcohol-free brews can still be packed with flavor, complexity, and body.
Technical Case Study
We partnered with ÅBEN, to analyze samples from a 20hl production trial of a 0.5% ABV hoppy IPA. Key hop volatiles were tracked throughout fermentation and clarification using SPME-GC-MS. After dry hopping (pre-centrifugation), several terpene peaks are clearly present. Following centrifugation, many of these peaks are significantly reduced, reflecting substantial volatile loss during clarification.
After Yops® addition, the marked terpene peaks are restored and, in some cases, exceed their original intensities - demonstrating that post-clarification addition effectively rebuilds and enhances the hop aroma profile. See the gas chromatogram below which illustrates the distribution of key hop terpenes.
Technical Case Study
This gas chromatogram shows the impact of centrifugation and Yops® addition on key hop terpenes in production samples, revealing substantial losses during processing: after centrifugation, four major hop terpenes dropped by 6% to as much as 89% compared to pre-centrifugation levels. While clarification is essential for shelf-life stability, it can reduce sensory quality.
Adding hop flavor after clarification avoids terpene loss from yeast adsorption. The result was striking: the terpene profile was not only restored but, in several cases, exceeded original dry-hopped levels. Certain terpenes rose to more than 300% of their pre-centrifuge concentrations, restoring the juicy, vibrant character that dry hopping alone could not achieve.
— Jack Delaney, Lead Brewer at ÅBEN.
Yops® - Natural flavors by precision fermentation
Y was awarded Best Non-Alcoholic Beer at the Danish Non-Alcoholic Beer Championship, rising to the top among 58 beers from 29 breweries. During a blind tasting at the Danish Food Festival, it won over both professional judges and the public. Judges highlighted its drinkability and broad appeal, calling it a true crowd favorite.
As Lead Brewer Jack Delaney puts it: “It’s a big deal. It’s a very important award for us, especially with the increase in sales and popularity of non-alcoholic beer.”
Bede is your contact. Feel free to reach out for the full case details and learn how Yops® helps cut beer loss and boost production - while maintaining the desired flavor.
