Scott Lafontaine

Formulating delicious and safe non-alcoholic beers using novel yeast and alternative grains

Consumer demand for flavorful non-alcoholic beer is rising, yet product developers face two persistent barriers. Alcohol reduction can limit aroma formation and aroma release, increasing the likelihood of wort like notes and a thinner overall profile. At the same time, non-alcoholic beer can present elevated microbiological risk due to reduced ethanol and, in many products, higher residual fermentable extract. This presentation will describe an integrated approach to formulating delicious and safe non-alcoholic beers by pairing novel yeast with alternative grains. We will discuss how yeast selection and fermentation strategy can increase ester, thiol, and terpene expression while reducing wort derived aldehydes. We will also show how alternative grains can be used as intentional flavor design inputs by reshaping aldehyde profiles tied to staling and worty character. Finally, we will outline practical formulation levers that improve microbial stability without compromising sensory quality, including pH management, targeted antimicrobial additions, and CO2 strategy as it relates to package conditions and microbial control. The goal is to provide a decision framework that connects yeast, grain bill, and process pathway to expected flavor outcomes and safety risk, enabling more consistent development of high impact non-alcoholic beers.