The American craft brewery community is starting to embrace non-alcoholic brews more and more as many are starting to package and sell their own NA brands. Of course, there are a lot of intricacies that go along with getting a solid NA program up. How do tasting panels work? What sort of equipment do you need and how important is the science behind the brew? Peter Cronin, Quality Manager at AleSmith, highlighted the challenges of maintaining flavor profiles without alcohol and the importance of sensory panels.
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