An efficient barrel-aging program is not just about “beer, barrel and time”. It requires a clear vision of the desired outcome and, above all, the continuity of a sustainable process that minimizes wasted time and money, so that the project is not just marketing material, but becomes a solid source of revenue.
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Lower-alcohol beer can be produced through various methods, including limiting fermentable sugar formation during mashing, halting fermentation before all sugars are converted, using yeast strains unable to ferment certain sugars, and removing alcohol via vacuum distillation or membrane filtration.
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NA beers are substantially different from standard beers in the sense that they have no ethanol, and therefore have fundamentally different characteristics which require different criteria for evaluation.
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Achieving consistent product quality is essential for the long-term success of a brewery. This goal represents a challenge for all brewers, and especially for those brewing products at multiple sites.
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To get draft beer quality right, there are several critical details that must come together to bring the beer into the right vessel at the right temperature and pressure to deliver the proper visual appearance and sensory experience that results in a delightful and delicious beverage occasion – every time.
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A well-trained and cohesive internal taste panel is a critical component of a sensory program in any brewery or beverage company.
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