Ben Jordan, CTO Agenda
● Introduction ● History ● Market ● Methods ● Business Case ● ABV Technology ● Summary ● Q&A
History
● Small beers in the Middle-Ages of Europe ● Near-beer during Prohibition in 1919 ● Health and Wellness – NA Beer today! Market
● Changing tastes and behaviors ● Size of global markets ● What are the big breweries doing ● Projections of NA beer sales ● What’s NA? Alcohol Free (AF)? ● Naming NA Beer: What’s in a name?
Some NA Beers and Breweries
● Bauhaus Nah ● Erdinger ● Fulton Non-Blonde ● Einbecker ● Ursa Minor NA Time, NA Where ● Clausthaler ● Fair State Hypercold ● Heineken ● Indeed Mexican Honey NA ● Buckler ● Weihenstephaner ● East Lake Almond Milk Stout NA ● Paulaner ● Kaliber (Guiness) Partake ● ● Bitburger ● Wellbeing ● Carlsburg ● Athletic Brewing ● O’Douls (AB) ● Surreal ● Old Milwaukee N.A. ● Mikkeller ● St. Pauli N.A. ● Hairless Dog Brewing ● Beck’s N.A. ● Bravus Brewing ● Coors N.A. ● Central City ● Labatt N.A. ● Brooklyn Brewery ● Suntory All Free ● Sharp’s (Miller)
Non-Alcoholic Wine and Beer Market by Region
Source: GM Insights
Methods
Traditional Method ● Halted fermentation
Dealcolyzation Methods ● Osmosis ● Dialysis ● Distillation ● Evaporation
ABV Technology’s process combines low temperature evaporative and filtration methods Why Use Evaporation + Filtration?
• Dual Outputs of NA and water+EtOH = seltzer base
• Precise control of outputs and process
• Made in MN, USA Technical Notes and Concerns
• Legality, Licensing • Distribution and Sales • Styles and NA • Flavors, aromas, and perception changes • Shelf Stability and Sterility • Calories, sugars, additives and substitutes • Psychologic effects and placebo • Societal effects and philosophies • pH, taste, color, and other properties
Our machines Our process Where it fits What it does Performance Other capabilities Business Case
● Brewer’s perspective ● Increased distribution options ● More tap room traffic ● The stigma is gone! NA beer can be good!
Ways to work with us
● Equipment Purchase
● Processing Services
● Partnership Program Equipment Purchase Processing Services Partnership Program Some of our customers brands Some of our service partners Summary
● NA beer is one of the fastest growing segments in craft ● Traditional and modern methods give alternatives ● Evaporation + filtration technology has many advantages ● Two outputs: NA beer and hard seltzer base ● Buy from, partner with, or get serviced by us Bibliography
1. “Low Calorie Beers, Low Alcohol Beers, and Non-alcoholic Brews”, Rehberger, AJ, The Practical Brewer, Master Brewers Association of the Americas. 2. ”Non-Alcohol Beers; Craft Brewing’s Growing Niche”, Kitsock, G., New Brewer, April 2020. 3. “The Beer Bible”, Alworth, J. 4. “Psychological Theories of Drinking and Alcoholism”, Leonard KE, Blane, HT. 5. “Production of Alcohol-Free Beer”, Montanari, L., et. al. Thank you!
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