Rocky Mountain District Meeting
Thursday, May 15, 2008, 5:30 pm
Anheuser-Busch, Inc.,
Fort Collins, CO

Author/Presenter: Jim Blazier

Brewing Process Eng.
Anheuser-Busch, Inc.
2351 Busch Drive
Fort Collins, Colorado 80524-9400
Phone: (970) 490-4634;
E-mail: Jim.Blazier@anheuser-busch.com

Title: Non-Alcohol Beer Production

Abstract:
TTB regulation 25.11 defines non-alcohol beer as a cereal beverage “produced either wholly or in part from malt (or a substitute for malt), either fermented or unfermented, which contains, when ready for consumption, less than one-half of 1 percent of alcohol by volume.” This beverage type is produced by either limiting the amount alcohol produced in fermentation, or by removing alcohol from a fully fermented beer before releasing it to packaging. This talk provides a brief overview of the various brewing and fermenting practices that are applied to the production of non-alcohol beer. A more in-depth presentation on the mechanisms used to remove alcohol from a fully fermented beer in order to achieve the required one-half percent limit will be undertaken so that the audience has a better understanding of the intricacies of non-alcohol beer production.

C.V. - Brief:
Jim Blazier is a Brewing Process Engineer with Anheuser-Busch, Inc. in Fort Collins, Colorado. During his twenty-nine year career with Anheuser-Busch, Inc., Jim has been involved in six major brewery expansions and the green field building of the Fort Collins brewery. Prior to joining Anheuser-Busch, he worked seven years for Beckman Instruments Inc. He received his electronic engineering degree from DeVry Institute of Technology Chicago, Illinois. Jim enjoys scuba diving, fly fishing and holds an advanced amateur radio license. He has been married to wife Dawn for thirty two years. Their two daughters are graduates of Colorado State University and live in Colorado.