Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, fate flavan-3-ols (monomers, dimers, trimers) bitter compounds (isohumulones, humulinones, etc.) 11 commercial NABLABs available on Belgian market was monitored through one year aging at 20 °C in dark. Fr...