GEA helps Edelweißbrauerei Farny produce its first alcohol-free Kristall-Weizen
GEA AromaPlus uses a filtration technology with special polymer membranes to separate alcohol and water from the essential beer components responsible for aroma, colour, and clarity. The cold filtration process works under pressure rather than heat, ensuring that the original flavours remain intact and do not need to be adjusted after alcohol removal. The non-alcoholic beer remains on-trend. Source: GEA/Statista
GEA is providing cutting-edge de-alcoholisation technology to Edelweißbrauerei Farny, the forerunner of Kristall-Weizen.
In order to create its first alcohol-free Kristall-Weizen at its brewery in Kißlegg, Southern Germany, Farny plans to commission a GEA AromaPlus system in May 2025.
By taking this action, the conventional brewery is reacting to the growing market for alcohol-free beers, which currently make up between 8 and 10% of the total.
Per capita beer consumption in Germany has been declining for decades, while demand for alcohol-free alternatives continues to rise.
“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,” says Elmar Bentele, managing director of Edelweißbrauerei Farny.
Farny relies on GEA’s proven AromaPlus membrane filtration system to give enable its alcohol-free beer production to retain the aroma and characteristic properties of the original product.
“Our technology is based on reverse osmosis, enabling a particularly gentle de-alcoholisation process without thermal stress,” explains 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 GEA AromaPlus system uses spiral-wound special membranes that allow water and alcohol to pass through while preserving the essential components responsible for the beer’s aroma, colour, and clarity. The process takes place in multiple stages: first, the traditionally brewed beer is concentrated; then, de-aerated water is continuously added during the diafiltration phase to wash out more alcohol until the desired residual alcohol content is reached. Finally, the de-alcoholised and concentrated beer is diluted with de-aerated water to achieve the desired extract content. Farny will use this technology to produce an alcohol-free Kristall-Weizen with an alcohol content of just under 0.5%.
Farny is recognised as the birthplace of Kristall-Weizen, first brewed in 1924. Today, this beer accounts for about 40% of the brewery’s revenue. “We know that Kristall-Weizen has a clear identity – it’s a crisp, finely sparkling beer with citrus and floral aromas,” explains Wolfgang Sigg, technical director and brewmaster in Kißlegg. “That’s why it was essential for us to choose a technology that preserves these characteristics unaltered. GEA AromaPlus convinced us.”
The new alcohol-free version is aimed at beer enthusiasts who want to enjoy the refreshing taste of Kristall-Weizen even when avoiding alcohol. Farny is focusing on long-term market development: “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,” emphasises managing director Elmar Bentele.
