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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
● Erdinger
● Einbecker
● Clausthaler
● Heineken
● Buckler
● Weihenstephaner
● Paulaner
● Kaliber (Guiness)
● Bitburger
● Carlsburg
● O’Douls (AB)
● Old Milwaukee N.A.
● St. Pauli N.A.
● Beck’s N.A.
● Coors N.A.
● Labatt N.A.
● Suntory All Free
● Sharp’s (Miller)
● Bauhaus Nah
● Fulton Non-Blonde
● Ursa Minor NA Time, NA Where
● Fair State Hypercold
● Indeed Mexican Honey NA
● East Lake Almond Milk Stout NA
● Partake
● Wellbeing
● Athletic Brewing
● Surreal
● Mikkeller
● Hairless Dog Brewing
● Bravus Brewing
● Central City
● Brooklyn Brewery
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.
