Non-Alc and Low-Alc Brewing

One of the biggest growth markets and brighest spots in craft beer today is non-alcoholic and low-alcohol brewing. From young to old, more and more craft beer drinkers are looking to add a mix of non-alcohol and low-alcohol beverages to their regular consumption—whether that's replacing regular-strength beer some nights, or mixing non-alc and low-alcohol beers in between full-strength beers—but they're not willing to give up flavor and quality to do so.

But as every brewer knows, fermentation and alcohol itself provide some rather important flavor, aroma, and textural components to beer, and rebuilding those components through other ingredients and methods poses a challenge. Similarly, packaging non-alc and low-alc beer requires added precautions for safety and stability.

Through panel discussions held daily for three days in February, we'll break down the fundamental methods of non-alc and low-alcohol brewing, with a focus on the "Three F's": formulation, fermentation, and finish. Learn from influential brewers both big and small about how they've built recipes, how they've achieved fermentation and flavor without producing alcohol (or through removing it post-fermentation), and how those brewers maintain consistency, integrity, lifespan, and safety in packaged non-alc and low-alcohol beer.

Whether you're looking to expand your brewery’s portfolio or simply master the mechanics of this demanding style, this series will provide the essential knowledge to brew non-alcoholic beer that actually tastes like beer.

If you missed a session, or want to revisit the conversations, all three recordings are now available below or in the Craft Beer & Brewing library. Watch now!