By EU and US standards, non-alcoholic beer contains only a very little amount of alcohol up to a concentration of 0.5 percent v/v. According to the research group of authors producing non-alcoholic beer, in existing technical conditions in Vietnam, to successfully research and produce non-alcoholic beer, the quality of beer wort was to be improved by limiting the formation of fermentable sugar. During fermentation, temperature and fermentation time are 2 important factors directly affecting the fermentation rate and quality of the finished product. The method of fermentation in non-alcohol beer production was determined based on the results of experiments with an orientation to interrupt the fermentation process using low temperature. The main fermentation was carried out at 12°C in two different experiments with the period of 5 days and 5 hours with initial beer wort concentration at 8.2 percent. The maturation process was performed at a temperature of 1 - 1.5°C. Beer was filtered, analyzed in the laboratory and sensory evaluated. The concentration of alcohol in the finished beer was 2.41 percent vlv and 1.49 percent vlv respectively, showing the significant effect of time on the formed concentration of alcohol.