Ashton Lewis
Risks and Learnings: Making Clean Non-Alcoholic and Low-Alcohol Beer
Global trends are clear: alcohol consumption is declining. In this presentation, we will review the primary methods used to produce and stabilize non-alcoholic and low-alcoholic beverages (NABLABs), discuss recent food safety research, examine pasteurization techniques employed by both small and large breweries, and conclude with practical tips for producing NABLABs using maltose-negative yeast in combination with high-temperature mashing.
Ashton Lewis, Manager of Training & Technical Support, RahrBSG
Ashton Lewis joined RahrBSG in December 2016 and is currently Manager of Training and Technical Support. Prior to working in the world of ingredients, he was the master brewer of Springfield Brewing in Springfield, MO from 1997 to 2019. For the last 30 years, Ashton has served as the technical editor for Brew Your Own Magazine and author of the “Help Me, Mr. Wizard” column. Ashton holds a B.S. in Food Science from Virginia Tech (1991) and a M.S. in Food/Brewing Science from UC Davis (1994), and is currently the MBAA District Great Plains Technical Chair.
