Hop specialist BarthHaas has announced that it will be placing non-alcoholic beers at the center of a comprehensive campaign this year.
“We provide brewing know-how, sensory tools, and dedicated hop solutions to deliver precisely what is often missing in non-alcoholic brewing,” said Dr Christina Schönberger, product and education expert at BarthHaas (pictured).
At the heart of the primarily digital campaign are two in-depth white papers. Part 1, which has just been released, focuses in detail on flavour optimisation and is now available as a free download from the BarthHaas website. Part 2, to be published in summer, will address dealcoholisation technologies.
“Non-alcoholic beers can taste sweet or unfinished,” said Schönberger, who will appear regularly in expert interviews as part of the campaign. “Without ethanol, bitterness, sweetness, and aroma can quickly become unbalanced.”
Such beers often stand out for a thin mouthfeel and poorly integrated aromas. In addition, the absence of alcohol as a stabilising factor increases the risk of microbiological contamination, which is another common challenge in practice.
Part 1 of the white paper, How to Optimize Flavor in Low- and Non-Alcoholic Beers, provides customers with a practice-oriented guide. It shows how to improve balance, body, and aroma, and how to optimise flavour, process control, and stability in a targeted manner. The content is scientifically sound and firmly grounded in brewing practice, says BarthHaas.
In addition to the white papers, BarthHaas will regularly distribute further material via its LinkedIn campaign and related newsletters. On 11th June, a free webinar, entitled Modern Brewing: Flavor and Stability in Non-Alcoholic Beer, will address this highly topical subject.
The compact session will provide a practical overview of the key success factors throughout the entire process. Topics will include the development of a balanced aroma profile, ensuring microbiological stability, and meeting regulatory requirements.
