Non-alcoholic (NA) beer is one of the fastest-growing segments in brewing, yet there’s no single “silver bullet” for creating great flavor—only hundreds of “golden BBs” to consider. This talk offers a practical framework for designing and producing NA beer, drawn from years of hands-on innovation in both craft and global brewing operations. We will explore the opportunities NA beer presents for brands of all sizes, examine key production pathways, and dive into the sensory and chemical challenges unique to NA brewing—particularly the role of aldehydes and strategies for managing them across biological and mechanical methods. Attendees will leave with a clearer understanding of the process variables, flavor trade-offs, and creative approaches that can inspire better decisions and more compelling products in this emerging category.
