Furthermore, dissolved compounds from raw materials (e.g., glucans, colloids, and/or gel forming substances like glucan gels) or the release of intercellular materials can increase the viscosity of beer and in turn decrease fluid flow and filtration capability [11; 12; 13; 16; 17]. In turn, the particle size distribution of the beer matrix is another critical parameter. Besides yeast, beer (and also NAB) contains a range of particles, including protein-polyphenol complexes, starch residues, and other colloidal substances [11; 12; 16; 18]. These particles can interact with yeast cells during filtration, influencing the formation and compaction of the filter cake [11; 12]. A high concentration of fine particles can result in a densely packed filter bed, leading to increased pressure drops and reduced throughput. Conversely, an optimal distribution of particle sizes can facilitate the formation of a more open filter structure, improving filtration performance. The selection of an appropriate filtration method is crucial in beer processing. Depth filtration, utilizing media like diatomaceous earth (also called kieselguhr) or cellulose-based filters, is often favored for NABs produced via microbiological methods due to its capacity to manage higher particle loads and variations in yeast size [12]. Membrane filtration, although offering superior microbial retention, can encounter challenges such as clogging when handling heterogeneous particle size distributions or high particle loads, resulting in increased fouling [12; 13; 15]. The selection of an appropriate filtration system significantly impacts beer quality. Most breweries producing NABs using microbiological methods are limited in their ability to alternate between filtration technologies (e.g., dead-end or crossflow filtration). Consequently, beer clarification predominantly relies on cake filtration methods, such as kieselguhr filtration [11]. The kieselguhr plate-and-frame filter is composed of several filter plates alternately arranged on a frame. Each plate is coated with a filter layer, typically made of cellulose and kieselguhr, which acts as the primary filtration medium. The filter plates, layers, and frames are tightly compressed to ensure optimal performance. In modern applications, particularly on a smaller scale, ready-to-use filter sheets or modules are commercially available, designed for various beer styles and capable of handling different particle loads or turbidity levels [19]. Advances in filtration materials, such as customized pore sizes and surface modifications, have significantly expanded the potential for optimizing filtration processes in brewing. However, most of the existing literature predominantly focuses on yeast applications and filtration performance in traditional alcoholic beer production [11; 12; 13]. In contrast, research specifically addressing filtration efficiency in the production of microbiologically produced NABs is limited, particularly when using alternative yeast strains such as maltose-negative or non-Saccharomyces yeasts [4; 7]. While there is a growing body of research on the sensory and chemical quality of NABs [9; 11; 12; 20; 21; 22], these studies mainly concentrate on the impact of yeast strains on flavor development, leaving broader processing challenges insufficiently explored. Brewing is a complex, multi-stage process that extends far beyond fermentation, encompassing critical downstream steps such as filtration, stabilization, and packaging [11; 12; 23]. The successful implementation of novel yeast strains [20; 21] in commercial NAB production thus depends not only on their fermentative performance and flavor contributions but also on their compatibility with these subsequent processing stages. Furthermore, the industrial processing, especially filtration, of NABs presents specific challenges related to sustainability, cost, and food safety that warrant more critical discussion [4; 10].