Most methods to produce alcohol-free beer, such as distillation to remove ethanol after fermentation, are costly and impact the organoleptic properties of the beverage resulting in beers with little depth of flavour, aroma, or character . Biological methods of reducing the ethanol content are therefore promising alternatives. One such biological method is the use of non-Saccharomyces yeasts with a limited ability to produce ethanol during fermentation. Saccharomycodes ludwigii is one such yeast as it cannot efficiently consume maltose .