Carbonation, Hops, and pH: Enhancing Non-Alcoholic Beer Safety Through Science

On July 7, 2026, a study from the University of Arkansas revealed that non-alcoholic beer can be made safer against foodborne pathogens by carefully balancing carbonation, hops, and pH levels. The research highlights the importance of these factors in preventing the growth of harmful bacteria in non-alcoholic beverages.

Understanding the Role of Carbonation in Non-Alcoholic Beer

Scott Lafontaine, an assistant professor at the University of Arkansas, emphasized that carbonation alone does not guarantee food safety. "A common assumption is that any CO₂ means a product is food safe, and this study shows that simply is not true," he stated. The study found that at a pH of 5.0, Listeria monocytogenes could grow even in the presence of 1.5 volumes of carbonation.

In their research, the team evaluated five common foodborne pathogens and discovered that lower carbonation levels could allow for bacterial growth. They determined that carbonation levels of at least 1.5 volumes were crucial for controlling Salmonella Javiana and Escherichia coli in non-alcoholic beer.

Hops and pH: Essential Ingredients for Safety

The study also highlighted the significance of hop acids in enhancing non-alcoholic beer's safety profile. Lafontaine noted that a moderately acidic pH of 4.2 or less, when combined with moderate hops and carbonation, provided the most robust protection against foodborne pathogens. "If intentionally designed, non-alcoholic beer can be safe," Lafontaine stated.

Jennifer Acuff, an assistant professor of food microbiology, contributed to the study published in Frontiers in Microbiology. Acuff explained that the effectiveness of these hurdles varies based on the specific pathogens targeted. For instance, hop acids were particularly effective against gram-positive bacteria like Listeria.

Insights from Recent Studies on Non-Alcoholic Beer Safety

The findings from the University of Arkansas align with a 2026 study led by Grzegorz Rachon at Campden BRI in the UK. Rachon's research found that fully carbonated non-alcoholic beer can inactivate harmful pathogens like Escherichia coli O157 and Salmonella Enteritidis. However, these pathogens could grow in environments where carbonation was low.

As the non-alcoholic beer market continues to grow, with double-digit increases in sales and volume over the past four years, ensuring food safety is paramount. The combination of carbonation, pH, and hops can create a safer product for consumers.

• Moderate acidity (pH 4.2 or less) enhances safety.
• Carbonation levels of at least 1.5 volumes are crucial.
• Hop acids provide additional protection against certain bacteria.