Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques
Tracks
Plenary 1
| Wednesday, March 5, 2025 |
| 2:10 PM - 2:30 PM |
Speaker
Tom Ashton
Technical Sales Support Manager Australia, New Zealand, Japan and Korea
Fermentis
Crafting Distinctive NAB: Worty Flavor Mitigation through Kettle Souring, Dry Hopping and other Flavor Mitigation Techniques
Abstract
On the one hand, the lecture covers a specific brewing process to produce Low-Alcohol Beers (LAB) with a level of alcohol below 2.5 ABV, by using traditional Saccharomyces yeasts to ferment a wort acidified with bacteria through a kettle souring process. This study includes sugar analyses, organic acids production as well as aromatic compounds produced by the respective yeast strains and sensory data.
On the other hand, the lecture covers a review of existing processes and technologies to produce No-Alcohol Beers (NAB). Some trials were performed by using a maltose negative strain for the fermentation of a wort acidified with bacteria through a kettle souring process, with and without the addition of aromatic hops. This study includes some analytical as well as sensory data.
Keywords
No-alcohol beers, Low-alcohol beers, Kettle Souring Process, Fermentation, Active Dry Yeast and Bacteria
On the other hand, the lecture covers a review of existing processes and technologies to produce No-Alcohol Beers (NAB). Some trials were performed by using a maltose negative strain for the fermentation of a wort acidified with bacteria through a kettle souring process, with and without the addition of aromatic hops. This study includes some analytical as well as sensory data.
Keywords
No-alcohol beers, Low-alcohol beers, Kettle Souring Process, Fermentation, Active Dry Yeast and Bacteria
Biography
Tom has more than 15 years’ international brewing and beverage industry experience spanning operations management, new product development, quality management, and equipment commissioning projects. He started his career in New Zealand at Lion Breweries, then worked as a brewer at Steam Brewing Company, the country’s leading contract beverage manufacturer. He joined Great Leap (now Moortgat Duvel) as Lead Brewer in Beijing and went on to lead multiple brewery commissioning projects in China and Taiwan. Prior to joining Fermentis, Tom was the Quality and Innovation Manager for 4 Pines (Asahi Beverages). Tom has over 10 years of experience in international beer judging, including WBC, AIBA and NZ Beer Awards. He holds a Bachelor of Food Science with Honours from the University of Otago, New Zealand.
