Webinar | Reading Time 2 minutes

Craft beer trends webinar: Low Alcohol – Past, Present & Future

Craft beer trends webinar: Low Alcohol – Past, Present & Future

With consumers are increasingly interested in wellness and healthier options the low and no alcohol beer market has been growing worldwide. Creating palatable low alcohol beers can be challenging, and involve techniques outside of what would be considered normal. So, what are the key areas to focus on when creating low alcohol beer?

Join us on March 3rd for our dedicated webinar in no and low ABV beers. Andrew Paterson, our Technical Sales Manager UK & Scandinavia, and Avi Shayevitz, our R&D research associate, will cover current modern methods for creating low and no alcohol beer, including the following themes:

  • The importance of a holistic approach to NABLAB beer creation
  • The high-temperature mashing technique and its influence on fermentable sugars
  • Maltotriose and maltose negative Saccharomyces strains
  • The use of non-Saccharomyces species
  • pH correction
  • Techniques for ethanol removal

About the presenters:

Andrew has been working for Lallemand since the winter of 2018. Prior to joining the company, he worked for several years as Head Brewer at Dark Star Brewing Company and at Brewdog brewery in Scotland. His strong practical brewing experience is backed up with a degree in Biochemistry from the University of Edinburgh, and a Masters degree in Brewing and Distilling from Heriot Watt University. In more recent years Andrew has turned his attention to the growing field of low alcohol beer. Lallemand is actively engaged in research in this area which looks likely to provide strong growth for years to come.

Avi is an R&D scientist for Lallemand Inc. whose duties include the development, improvement, and implementation of microbiological brewing solutions. His background includes industrial chemistry, biochemistry, fermentation microbiology, and brewing technology. He received his graduate education in Food Science and Technology from Oregon State University through the magic of bioinformatics modeling of microbial population dynamics in barrel-aged beer fermentation and maturation, as well as studying how barrel origins may influence maturation outcome. Originally hailing from Detroit, MI, he now lives and works in Montreal, Quebec and is heroically working on sampling every poutine Canada has to offer.

Published Mar 21, 2022 | Updated Jul 27, 2023

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