GERMANY – Edelweißbrauerei FARNY, known for pioneering Kristall-Weizen, is set to introduce its first alcohol-free version of the beer with the help of GEA’s de-alcoholization technology.
In May 2025, the brewery in Kießlegg, Southern Germany, will commission a GEA AromaPlus system to meet the growing demand for alcohol-free beer, which now represents 8 to 10% of the market. The new product was first introduced on February 25, 2025.
Meeting the growing demand for alcohol-free beer
Per capita beer consumption in Germany has been in decline for decades, while interest in alcohol-free alternatives continues to grow.
“Alcohol-free beer is no longer a niche product. Our alcohol-free Hefe-Weizen already accounts for 40% of the bottled volume of our Hefe-Weizen.
Expanding into an alcohol-free version of our most well-known beer, Kristall-Weizen, is the logical next step for us,” said Elmar Bentele, Managing Director of Edelweißbrauerei FARNY.
Kristall-Weizen, first brewed in 1924, accounts for approximately 40% of FARNY’s revenue. The brewery is now focusing on ensuring that its alcohol-free variant maintains the original beer’s defining characteristics.
Preserving aroma and flavor through advanced filtration
Alcohol-free beer production presents a key challenge: maintaining the aroma and sensory properties of the original product.
To achieve this, FARNY will use the GEA AromaPlus system, which operates on a membrane filtration process based on reverse osmosis.
“Our technology is based on reverse osmosis, enabling a particularly gentle de-alcoholization process without thermal stress,” explained Ralf Scheibner, Product Manager Membrane Filtration at GEA.
“Alcohol is removed at low temperatures, ensuring that the fine aromas of Kristall-Weizen remain intact. Consumers should barely notice the difference from the original.”
The system uses spiral-wound special membranes that allow water and alcohol to pass through while retaining the essential components responsible for the beer’s aroma, color, and clarity.
The process involves multiple stages: the beer is first concentrated, followed by the addition of de-aerated water in the diafiltration phase to further remove alcohol.
Once the desired residual alcohol content is reached, the beer is diluted with de-aerated water to match the intended extract content. The result is an alcohol-free Kristall-Weizen with an alcohol content of just under 0.5%.
Strengthening the alcohol-free beer market
“We know that Kristall-Weizen has a clear identity – it’s a crisp, finely sparkling beer with citrus and floral aromas,” said Wolfgang Sigg, Technical Director and Brewmaster at FARNY.
“That’s why it was essential for us to choose a technology that preserves these characteristics unaltered. GEA AromaPlus convinced us.”
With alcohol-free beer gaining traction as an alternative to traditional options, FARNY is positioning itself for long-term market growth.
“The trend is clearly toward alcohol-free beers with high sensory quality. With our new system, we have created the best foundation to future-proof our portfolio,” said Managing Director Elmar Bentele.
Other brewing companies are also exploring advanced de-alcoholization methods. Similar developments in the industry include the adoption of membrane filtration systems by various breweries to enhance the quality of alcohol-free beer.
