Drinkers are seemingly becoming more health conscious and the products becoming popular in the market are reflecting that trend. With hard seltzers, non-alcoholic, and other low sugar products rising, how can craft beer compete? Traditionally, these products are labelled as “lite” beers and are sometimes said to “taste like water.” Craft beers can be just as low sugar as wine or seltzer when designed correctly. Using unique fermentation techniques and/or enzymatic reactions, we can play around with mouthfeel, flavors, and aromas to create a craft product. In this seminar we’ll talk about how to develop recipes for lower calorie and carbohydrate beers through different fermentation and brewing techniques. We’ll look at how to understand the nutritional components of the beer and what contributes to the calorie and carbohydrate content. We will also cover what type of nutritional analysis you can do to help understand your products and help educate your consumers.

Learning Objectives:

• Learn what contributes to calorie and carbohydrate content
• Understand how to calculate these values through QC data
• Explore unique fermentation and brewing techniques to achieve lower calorie craft beers
• Discuss how to help educate your consumers with nutritional data