Non-Alcoholic Brewing Masterclass
Shaping the Future of Alcohol-Free Beer
Discover the latest production technologies, fermentation strategies, flavor solutions and market trends shaping the future of alcohol-free beverages. Learn directly from experts from TUM, Fermentis, Ziemann Holvrieka and BarthHaas.
About this Course
The alcohol-free beer market continues to grow rapidly, driven by changing consumer preferences, increasing health awareness and the demand for high-quality alternatives to traditional beer.
Producing outstanding alcohol-free beers requires more than simply removing alcohol. Brewers must balance process technology, microbiology, flavour stability, mouthfeel, and product differentiation while meeting rising consumer expectations.
The Non-Alcoholic Brewing Masterclass brings together leading experts from brewing science, process technology, fermentation and ingredients to provide a practical and comprehensive overview of modern alcohol-free beverage production.
Participants will gain valuable insights into production methods, yeast and microbiology considerations, flavor management, sensory optimization and current market developments. The course combines expert presentations with discussion and knowledge exchange, enabling attendees to translate theory directly into practice.
Non-Alcoholic Brewing Masterclass
Course Overview
Production Methods
Explore the most relevant technologies used in modern alcohol-free brewing, including physical and biological approaches. Learn how different production methods influence flavour, product quality and process economics.
Microbiology & Fermentation
Understand the microbiological aspects of alcohol-free beverage production. Discover fermentation strategies, yeast selection and process considerations that help create high-quality products while maintaining stability and consistency.
Flavor & Sensory
Learn how flavor perception changes in alcohol-free beverages and how brewers can compensate for missing flavor attributes. Discover practical approaches for aroma optimization, flavor stability and sensory differentiation.
Current Trends & Developments
Gain insights into emerging consumer preferences, innovative beverage concepts and the latest technological developments shaping the future of alcohol-free brewing.
Take Aways:
After completing this masterclass, you will be able to:
- Select the right production method for your alcohol-free beverage.
- Improve flavor quality, stability and consumer acceptance.
- Better understand fermentation, microbiology and yeast management.
- Identify new opportunities in the growing alcohol-free market.
- Apply practical solutions shared by industry-leading experts.
Key Facts
Further Information & Conditions
Price & Language
Webinar
Price
€ 249,00 per person
(incl. VAT)
All course participants will receive a package with the course material, two different beverage samples and two different hop products.
Languages
English
German
Questions can also be asked in German at any time.
All course materials are also available in German on request.
Conditions
Registration closes 10 days before the event, places are limited.
If canceled up to 14 days before the course, 50% of the course fees are due. Cancellations up to 1 week before the event will be charged 100% of the course fees.
Non-Alcoholic Brewing Masterclass
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.
Tobias Becher
Head of Research & Development
Tobias Becher is Head of Research & Development – Liquid Process Technology at Ziemann Holvrieka GmbH in Germany and CLPT Co. Ltd. in China, bringing more than 30 years of experience in the brewing and beverage industry. He holds a Master of Brewing Science & Beverage Technology from the Technical University of Munich and additional qualification in Patent Law for Engineers. Throughout his career, he has held various leadership roles in engineering and R&D, progressing from commissioning and consulting positions at Filtrox AG and the German Brewers Association to multiple senior R&D positions at Ziemann Holvrieka, where he now leads global innovation and technology development. In addition to his industrial expertise, Tobias actively contributes to the scientific community as a reviewer for the journal BrewingScience and as a member of key scientific committees, including the Technical-Scientific Committee of VLB Berlin, reflecting his strong commitment to advancing research and knowledge in brewing and liquid process technology
Dr. Juan Ignacio Eizaguirre
Postdoctoral Researcher
Dr. Juan Ignacio Eizaguirre is a Postdoctoral Researcher at the Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich. He has a degree in Biotechnology and Molecular Biology and a Doctoral degree in Biology; his research focuses on non-conventional yeasts for use in the brewing industry.
Registration
