Another low alcohol beer thread, advice required

[hop-a-long]

Do you really need to kill the yeast by pasturising or is it enouch to cold crash your beer so that the yeast drops out of suspension and form a solid yeastcake at the bottom of the the bottle.
Also;
Can an infection occur if there's only CO2 present?

 

[MashBag]

Do you really need to kill the yeast by pasturising or is it enouch to cold crash your beer so that the yeast drops out of suspension and form a solid yeastcake at the bottom of the the bottle.
Also;
Can an infection occur if there's only CO2 present?

Or just bottle it clear.

I understood alcohol doesn't have a preservative effect until it gets over 10%. Which is why beers use hops for their antibacterial properties.

Flash Pasteurisation is for commercial reasons. Nothing to do with beer?