This joint RahrBSG and Kerry presentation explores practical process solutions for three of today’s most important beer style categories: adjunct lagers, non‑ and low‑alcohol beers (NABLABs), and hazy IPAs. In three focused 15‑minute segments, learn how targeted enzyme and flavor technologies can improve fermentability, balance flavor and mouthfeel, and overcome brewhouse challenges like high viscosity and slow wort runoff. Emphasis is placed on real‑world brewing constraints, efficiency gains, and quality outcomes brewers can apply immediately in their own operations.

Presentation Audio:

About the Speakers

Jonathan Doyle, Global Business Development Director

Kerry

Jonathan Doyle holds a PhD from University College Cork in Ireland and is currently the global business development director for functional technologies at Kerry, which include enzymes and brewing ingredients. He began his career at Kerry in 2007 as part of the research and development team developing new product innovations and now spends his time working with customers to provide solutions that help address current market needs and improve process efficiency while maintaining product quality and consistency.

Ashton Lewis, Technical Product Manager

RahrBSG

Ashton Lewis joined RahrBSG, headquartered in Shakopee, Minnesota, in December 2016 and currently serves as technical product manager. Prior to joining RahrBSG, he was the master brewer at Springfield Brewing Company in Springfield, Missouri, from 1997 to 2019. For the past 30 years, Ashton has been the technical editor for Brew Your Own magazine and the author of its long-running "Help Me, Mr. Wizard" column. He holds a B.S. in Food Science from Virginia Tech (1991) and an M.S. in Food/Brewing Science from the University of California, Davis (1994). Ashton also serves as the Technical Chair for the Master Brewers Association of the Americas District Great Plains.

Travis Ralph, Senior R&D Manager

Kerry

Travis Ralph is a seasoned beverage development professional with over 13 years of experience creating innovative alcoholic and non-alcoholic products. He has contributed to the growth of emerging brands and supported established global portfolios from concept through launch. Beginning his career at Kerry after graduating from the University of Illinois, he developed a deep expertise in beverage formulation. Travis now leads a team of developers, fostering talent and driving innovation. Outside of work, he enjoys the outdoors, sports, and time with his dog, Tucker.

This seminar was sponsored by: