Talk title: Biotransformation and hop creep in non-alcoholic beer
Non-alcoholic beers frequently retain wort-derived sweetness while lacking the esters, higher alcohols and hop–yeast transformation products associated with conventional fermentation. This presentation examines the use of maltose-negative yeasts and controlled dry hopping to improve aroma while maintaining alcohol and microbiological stability. The presentation will discuss the practical integration of yeast selection, precursor availability, dry-hop timing and short hop-contact periods. Rapid hop removal can limit further enzyme extraction but cannot remove enzymes already solubilised in the beer. Consequently, prompt cooling, separation and validated pasteurisation must form part of the overall control strategy.

Location: Main Stage
Time: TBC

Natalia is a research assistant, lecturer, and PhD student at TU Berlin’s Chair of Brewing and Beverage Technology. She holds a Dipl.-Ing. in Brewing Biotechnology from TU Berlin and a Chemical Engineering degree from Universidad Nacional de Colombia. Her research focuses on yeast-driven biotransformation and optimising raw material combinations, especially hops, to enhance aroma in beer (including NAB/LAB) and cider. Before academia, she spent 10 years at Ziemann Holvrieka as a Technology Project Manager and Process Engineer, working on brewery design, commissioning, and product development (including projects for Sierra Nevada and Russian River).