Consumer demand for non-alcohol (NA) and low alcohol (LA) beers is at an all-time high. Although the production volume of these products is small relative to overall beer production, this category is expected to grow rapidly in the next couple of years and serves as a potentially untapped space and area of growth for brewers of all sizes. In this seminar, industry experts will review the recent studies on how to utilize various production methods, raw materials, and specialized equipment to produce NA and LA beers. Following these in-depth technical presentations, a moderated panel discussion will field questions on how to practically design NA and LA beers.

Learning Objectives:

• Become intimately familiar with strategies on how to produce non- and low-alcohol beers Talk through products made with different production techniques Learn to distinguish the flavor profiles associated with different production techniques