As breweries evolve into multi-beverage producers, the boundaries between beer and “everything else in a can” are dissolving. From hop waters and kombuchas to THC and CBD seltzers to tea-based sodas, these products require a new level of technical precision and regulatory fluency. This session explores the essential tools and considerations for creating safe, stable, and compliant non-beer beverages, where formulation and food safety intersect. Learn how to assess shelf stability, manage microbial and chemical risks, validate processes under Food and Drug Administration (FDA) and Alcohol and Tobacco Tax and Trade Bureau (TTB) oversight, and maintain quality without sacrificing creativity. Whether carbonating a botanical soda or scaling a functional infusion, this session equips you with the knowledge to build beverages that are both innovative and compliant.

Learning Objectives:

• Evaluate key factors in shelf stability and safety for non-beer beverages, including pH, residual sugars, and water activity
• Compare strategies for controlling refermentation and spoilage with pasteurization, preservatives, and cold-chain logistics
• Identify regulatory overlaps and distinctions between TTB, FDA, and Department of Agriculture (USDA) jurisdiction for mixed beverage production
• Develop preventive controls, standard operating procedures (SOPs), and validation methods that support compliance with Food Safety Modernization Act (FSMA) and process authority expectations
• Integrate sensory and quality assurance practices into multi-beverage production without compromising consistency or creativity