Non-Alcoholic Mexican Lager with Lime & Salt
Recent studies show that today’s consumers prefer non-alcoholic beers with bright, refreshing flavor over those that attempt to mimic traditional beer profiles¹. Within the flavored beer category, lime consistently ranks among the top performers, standing out in preference tests—especially with multicultural audiences and Gen Z drinkers.
Texas Road Soda takes inspiration from classic Mexican lagers, reimagined for the NA space. Featuring Kerry Lime Extract, it delivers a clean citrus snap that elevates crisp lager character and enhances overall drinkability, offering brewers a flavor profile that connects directly with modern consumer demand.
1. ACS Omega 2020, 5, 36, 23308–23321
→ Hear our experts discuss this data: Sensory Study: Preference in NABLAB Flavor Profiles
Key Statistics
Est. ABV: 0.44%
Original Gravity: 5.25° P
Final Gravity: 4.4° P
IBU: 10–12
Color: Straw
Brewhouse Efficiency: 80%
Mash L:G Ratio: 3:1
Grains
72% Rahr The Brewer’s Standard 2-Row
25% OiO Flaked Corn
3% Weyermann® Acidulated Malt
Hops
60 min: CTZ | 12 IBU
Version #1: Step Mash
The step mash method is intended for use with breweries with mash mixers and incorporates DSM TasteZyme™ G, a glucose oxidase enzyme product. TasteZyme G converts some of the glucose in the wort to gluconic acid, giving the finished beer structure and balance, and consuming mash oxygen in the process, thereby improving beer stability.
Mash Profile
50°C: 20 min
65°C: 30 min
72°C: 25 min
76°C: 5 min
Yeast
- Pitch Rate: 0.65 g/L
Additional Ingredients
Brewers TasteZyme™ G
- Mash: 1 g/kg malt
- Fermentation: 1 g/kg malt
Version #2: Single Infusion Mash
The infusion mash version includes an abbreviated kettle sour process using Fermentis LB-1 Levilactobacillus brevis to reduce wort pH to ~4.0 before wort boiling and fermentation.
Note: Fermentis LB-1 replaces DSM TasteZyme G™ in this version of the recipe.
Mash Profile
72°C: 15 min
76°C: 2 min
Yeast & Wort Bacteria
- Pitch Rate: 0.65 g/L
- Target pH 4.0–4.4
Spices, Fruit & Adjuncts
- 0.7 g/L (70 g/hL) added to finished beer
Citric Acid Solution (50% w/w)
- 2.0 mL/L (200 g/hL) added to finished beer
Salt Water Solution (10% w/w)
- 8.0 mL/L (800 g/hL) added to finished beer
Lime (Optional)
- Lime wedge garnished with finished beer
Brewer’s Notes
The base beer for Texas Road Soda is produced using DSM TasteZyme™ G in the mash and in fermentation. This enzyme converts a portion of wort glucose to gluconic acid, giving the finished beer structure and balance. Kerry fermentable-free lime flavoring and salt are added post fermentation for flavor enhancement.