Stable Nonalcoholic Beer on Draft: A New Path Forward

As demand for nonalcoholic beer continues to grow, breweries are looking for reliable ways to serve it on draft. But NA beer's low alcohol content and high nutrient load make it especially vulnerable to microbial spoilage, creating unique challenges for keg stability.

Join Scott Laboratories and a panel of brewing industry professionals as they explore how Nagardo, a naturally derived microbial stabilizer dosed in the brite tank, helps maintain microbial stability on draft. We'll discuss the science behind spoilage, practical application in the brewhouse, and how breweries are safely scaling draft NA beer production.

Speakers Include:

• Nate Armbrust,Technical Sales - Specialty Beverage, Scott Laboratories

• Paul Marquardt, Head of Business Line Consumer Solutions North America, Lanxess

• John M. Verive, Contributing Writer, Craft Beer & Brewing

Additional Resources:

• Development of a Pasteurization Bioindicator for Nonalcoholic Beers

• Effect of Carbonation on the Survival of Escherichia coli and Salmonella Enteritidis in Non-Alcoholic Beer and the Microbiological and Physicochemical Quality of Draught Products

• Nagardo® Sachets User Guidelines

• The Enhanced Susceptibility of Alcohol‐Free and Low Alcohol Beers to Microbiological Spoilage

• Draught Beer Quality Manual