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. It 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

Francesco Lo Bue is an agronomist with a degree in food technology, specialised in hops aromatic compounds. He’s also a brewer with 10 years of experience in the most technological craft breweries in Europe and the UK such as Beavertown in London.