RahrBSG at CBC
Indianapolis, IN | April 28 – May 1, 2025

Less beer loss. Less waste. Less variability. More control. Liquid hop extracts promise efficiency - but how do they compare to T90 pellets? We ran the trials, now we’re sharing the data on sensory and haze stability, beer yield and loss reduction, and sustainability. Hop extracts aren’t just a replacement—they’re an evolution.

As non-alcoholic beers and low-alcohol beers (NABLABs) continue to gain market share, more craft brewers are taking a look at these beverages. We will review how these beverages are produced, discuss safety concerns specific to NABLABs, review current stabilization methods, and offer production method and ingredient options that craft brewers can use to produce better tasting product. This presentation will have something for you whether you are currently producing NABLABs, conducting development trials, or trying to decide if this is a market you want to pursue.

Join RahrBSG’s Jim Wiggins for an interactive exploration of how you can use Underberg as an ingredient, engagement tool, and point-of-purchase product in your taproom or brewpub. On the Innovation Station in Exhibit Hall F inside the BrewExpo America trade show.

This presentation will review applied research studies focusing on the nuances of using different lager yeast strains to ferment standardized worts. Through these studies, it was found that each lager strain studied produced different chemical and sensory profiles. The variations were less pronounced when compared to ale strains. Lastly, a newly selected strain that promotes the liberation of bound thiols will be reviewed, showcasing its unique profile and fermentation kinetics

Kettle and post-fermentation finings can be used to improve beer and wort clarity, reduce process losses, and improve beer filtration performance. We will take a deep dive into how these process aids do what they do, demonstrate how optimization trials are performed and interpreted, and why optimization trials should become part of a brewery's annual routine.

Join the Fermentis hospitality suite to sample Fermentis-brewed beer while enjoying pizza and music. There will be a drawing for chances to win great giveaways, you might walk out a winner!

This seminar will explore the exciting possibilities of using alternative grains and sugars in brewing, expanding a brewer's arsenal beyond traditional barley and malt. We will cover building recipes, mash bills, and brewing processes around alternative and ancient grains such as fonio, purple corn, quinoa, and other cereals and pseudocereals. We'll also investigate alternative sugar sources as beer enhancers such as uncommon tropical fruits, syrups like agave, and other natural sugars that can enhance flavor and aroma and create complexity, mouthfeel, and alcohol content.