TLDR:
I had an incredible experience at the World Brewing Congress in Minneapolis, filled with informative talks and great connections. My focus was on THC beverages, NA beer, hops, and sulfurs, with highlights including a field trip to BevSource’s Brew Lab and breweries like Indeed and Lift Bridge. The conference emphasized the increasing interest in NA beer, and I’m excited to share my insights as I sort through the research. I’ll be in Yakima, WA, soon for the hop harvest—reach out if you’ll be there!
I had a great time at the World Brewing Congress last week… or was it two weeks ago? Maybe too great of a time! It’s always exciting to meet people who share your passion, and this event was very much like drinking from a fire hydrant in that regard. I feel incredibly grateful to be part of an industry and community that includes so many amazing people and is constantly evolving. A huge thank you to the volunteers, staff, event planners, and everyone at the WBC for organizing such an informative and collaborative event. Minneapolis was a fantastic backdrop for this conference, especially given some of the subject matter.
THC, NA beverages, hops, and sulfurs were my focal points during the talks, beginning with the WBC field trip—Budding Brews—on Saturday. A small group of us, including folks from suppliers, craft, and production breweries represented by Asahi, Kirin, MolsonCoors, Von Ebert in Portland, and more, had the chance to tour BevSource’s Brew Lab in Minneapolis, Indeed Brewing, and Lift Bridge Brewing Co. In addition to hearing from the brewers at these companies, we spent some time with Kyle Marinkovich (CEO of Northern Diversified Solutions) and Bob Galligan (Director of Government and Industry Relations for the Minnesota Craft Brewers Guild) to learn about how hemp is processed and the ongoing legislative efforts. It was a wealth of new information for me, and I’m eager to wrap up my initial research and share it with you all.
I’ve always enjoyed a challenge, which is why, once I finally understood and appreciated the obstacles of brewing NA beer, I’ve enthusiastically dedicated the last 4-5 years to working on it. I don’t think there’s a market for a show called “Is it Beer?” like there is for cake (though I’d probably still watch that show), but I hope that’s where we’re heading. Seeing the NA technical discussion room packed for most of the conference bolstered my confidence and reaffirmed the growing global market for NA beer. Presenters from all over the world, including the University of Arkansas, Athletic Brewing, and Campden BRI, covered topics like yeast, mechanical processes, adjuncts, microbial stability, and additives. As I sort through the research that will be sent out from the WBC over the next month or so, I hope to share as much of my growing knowledge with you as possible. There’s a lot to cover, partially because of the wide variety of methods available for NA beer production. A preview of the topics- the benefit of kettle souring, alternative yeasts/bacteria, rice usage, challenges with draft, and the importance of microbial stability. If you’re interested in something specific or just want a general rundown, please reach out through the contact page.
Given the rare surplus of hops, the continued dominance of the IPA categories—at least in the United States—and the increased incidence of wildfires in and around the hop-growing regions of the Americas, hearing from hop growers and researchers seems more relevant than ever. I’ll be in Yakima, WA, in a few weeks for the hop harvest and hope to bring back a wealth of information to tie into the WBC talks and share with you. If you’re going to be in the area, let me know—I’d be happy to meet up and grab a beer.
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