We are here to help guide you, but you can still expect a lot of trial and error when developing your non-alc brew. Are you prepared to dump a few batches of beer? These beers are not easy to make.Who will you be selling your non-alcoholic beer to? What channels will you sell through? Taproom? Local distro? Looking to go country-wide? What audience are you appealing to? Are you looking to grow sales from existing customers or add a new customer base?.Why are you making a non-alcoholic beer?.Before you proceed with adding a bunch of NA beers to your brew schedule, I recommend clearly answering the following questions: If this sounds like you, congratulations! You’ve found the right place. Many beer consumers are cutting back on alcohol consumption, but do not want to settle for grocery store brands of NA beer.Īs a result, craft brewers are starting to explore production of non-alcoholic beers at an accelerating rate. Methods are sometimes developed as or upgraded into International Method through collaboration with the ASBC (the American Society of Brewing Chemists) in the United States.Non-alcoholic beers are now one of the biggest trends in craft brewing. The development of new or the updates of methods may require validation through collaborative trials (also called ring test).
The Analytica EBC are developed and tested by brewing and value chain experts involved in the activities of the EBC Analysis Group and its six sub-committees (Barley & Malt, Beer & Wort, Hops, Microbiology, Packaging, Sensory). The Analytica EBC are targeted at beer masters, brewing professionals, biologists, packaging experts, suppliers of technical equipment or of raw materials (malt, cereals, water, hops, yeasts, adjuncts, process aids…), beer tasters, brewing institutes, universities and students… from the entire brewing industry and the value chain.
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