About this Course
Non-alcoholic beers often require a delicate balance between flavor intensity, process stability and product consistency. In this webinar, we explore how biotransformation can be leveraged when brewing with maltose-negative yeast to enhance aroma while avoiding common challenges such as hop creep.
Biotransformation in alcohol-free Beer
Course Overview
Biotransformation describes the interaction between hops and yeast during fermentation, leading to the creation and transformation of flavor-active compounds. In non-alcoholic brewing with maltose-negative yeast, these processes can significantly influence the development of fruity and complex aroma profiles.
This webinar examines the role of thiols, monoterpene alcohols and other key aroma compounds, as well as the mechanisms behind their formation and transformation. Participants will gain valuable insights into the relationship between hop products and yeast performance, learn how hop creep occurs and discover practical strategies to prevent it. Using examples with innovative hop solutions such as PRYSMA® and SPECTRUM®, we will demonstrate how brewers can achieve consistent flavor expression while maintaining process control and product stability.
Free Online Seminar
English
Take Aways from this Course:
- Understanding biotransformation in non-alcoholic brewing
- The impact of maltose-negative yeast on flavour development
- Managing thiol formation and aroma complexity
Modern Brewing
Meet Your Experts
Learn from internationally recognized hop and sensory experts with extensive experience in research, brewing and product development.
Dr. Christina Schönberger
Product and Education Expert
Dr. Schönberger is one of the top sensory experts in the international brewing industry. She did her doctorate on non-volatile flavours in bottom-fermented beers and has written numerous scientific publications and book chapters on hop and beer sensory analysis. She has worked at BarthHaas since 2005 and, together with Georg Drexler, heads the Brewing Solutions department, which focuses on technical consulting for breweries. Dr. Schönberger was instrumental in the development of Hopsessed, the BarthHaas scheme for sensory analysis of hop aroma. She is also a co-founder of the HopsAcademy, which has been offering seminars for brewers and hop and beer enthusiasts worldwide since 2011. Since 2018, she has also been responsible for the Concept Brewery on the BarthHaas Campus.
Marius Hartmann
Technical Manager Brewing Solutions
Working together, thinking innovatively - living the traditional craft: The creative head of the concept brewery is a trained master brewer and maltster, a graduate of the Weihenstephan-Triesdorf University of Applied Sciences and has been working in the brewing and beverage industry since 2008. Not least due to several years of professional experience at home and abroad, including in the USA, he has broadened his horizons and is open to diverse product developments. In addition to creating hop-driven beers with innovative hop varieties and products for and with customers from all over the world, the conception of novel trendy beverages is his passion. Since 2018, he has been responsible for creative recipe developments at the concept brewery on the BarthHaas Campus.
