Non-alcohol beer has been produced for ages. Unlike other traditional brewing techniques, there is very little information available to breweries hoping to go into the non-alcohol space in regards to production, techniques, stability, regulation, and quality. In this seminar, we aim to highlight some of the many considerations brewers must take if and when they hope to produce non-alcohol beer so we can all grow this beer-additive category responsibly and also enhance our brewing game. We will speak to brewing process considerations, food safety and Food and Drug Administration (FDA) preparedness, stability and quality, regulation, and compliance.
- In this seminar, we discuss: Process Considerations pH Sanitation and validation Impact of cold side ingredient additions Quality Checks Tech sensitivity Calibration Pasteurizatioin Flash vs. Tunnel Internal study Pasteurization unit (PU) validation and studies and quality measures Food Safety Regulation Compliance Permitting and licensing