Broadcast Date: April 10, 2025
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Webinar Summary
Explore Non-Alcoholic Beer recipe development in the context of its individual components; focusing on malt selection, new hop products, new developments in yeast strains, and water chemistry to make better balanced and flavorful NA Beer.
Learning Objectives
By the end of this webinar, you should be able to conceive and construct a non-alcoholic beer recipe utilizing arrested fermentation, and understand how to adopt best practices for food safety and shelf stability in the final product. This includes:
- Selecting the best malts, yeast strains, and brewhouse protocol for arrested fermentation
- Selecting hop products to best match the style of beer you plan to make
- Understand how water chemistry can refine your finished beer
- Understand the dangers in food safety and possibility for infection
- Understand best practices for shelf stability
About the Presenter
Anna Buxton
Steeplejack Brewing
Specializing in low-abv/non-alcoholic, UK Brewing/Real Ale, Belgian Brewing, and historical brewing techniques, Anna Buxton is dedicated to making imaginative and delicious beers for her community that are both trend-inspiring and timeless. Currently the Brewmaster at Steeplejack Brewing in Portland, Oregon, Anna has been contracting for Oregon’s first Non-Alcoholic Brewery Roaming Nobles, and with them has worked to develop new processes for better non-alcoholic beers. Additionally, Steeplejack has launched its own Non-Alcoholic Beer line, mirroring their own tritional core beers.
About the Recipe Development Webinar Series
Explore the unique approaches of industry leaders in crafting recipes for a variety of beer styles in our engaging webinar series. Each speaker will share their personal philosophy, techniques, and preferences for process, ingredients, and equipment that bring their signature beers to life. This series offers a chance to learn from their expertise, sparking inspiration for your own creative journey in beer recipe development.
Audience:
Assume that these are mainly already brewers that have some familiarity with the differences between the styles. It’s not an “intro to” webinar but a “masterclass”.
Each webinar in the series should include the following elements:
- Philosophy/Approach
- Process, Ingredients
- Recommended Equipment
