Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts

<p>Globally, beer consumption has been stagnating, yet the consumption and popularity of non-alcohol and low-alcoholic beers (NABLAB) is still increasing. NABLAB are mainly produced by removing ethanol from a traditional beer through distillation or nanofiltration. These processes require high investment costs, energy and/or water consumption. An interesting alternative is preventing alcohol production by using alternative yeasts. Much research has been focused on maltose- and/or maltotriose-negative yeasts, and several are commercially available. However, a comparative study between commercial yeasts has not yet been done, making it difficult for a brewer to estimate the impact of these alternative yeasts. Therefore, test beers were made on 20 L-scale with nine commercial NABLAB yeasts. These beers (and used wort samples) were chemically analytically analyzed to compare different commercial yeasts and evaluate the resulting beers.&nbsp; This dataset contains physicochemical properties (alcohol, degree of fermentation, density, extract, color, haze, foam stability, pH, sugars, amino acids, FAN, glycerol, viscosity, bitterness, total polyphenols, higher alcohols, esters, aldehydes, diacetyl, and DMS) of wort and the resulting beers after fermentation with commercial yeasts, including 7 maltose-negative and 2 maltotriose-negative, as well as 2 reference yeasts. All fermentations were carried out as biological duplicates, hence two batches for each yeast. Data are given as the mean of technical replicate analysis, with a distinction made between the biological replicate fermentations.&nbsp;</p>