Considerations for Producing Non-Traditional Beverages at a Traditional Brewery

Nov. 30, 2022 at 5:32 PM

Join Scott Laboratories in conversation with Dan Gordon of Gordon Biersch as they discuss some of the major differences between brewing beer and making non-traditional beverages (hard seltzer, RTD cocktails, kombucha, etc.) in a traditional brewery. The talk focused heavily on stabilization and shelf-life considerations, but other topics will be discussed including differences in regulatory, fermentation kinetics, equipment capabilities, material handling, QA/QC procedures, and formulation and scale-up challenges.

Featuring:
Dan Gordon, President & CEO, Gordon Biersch Brewing Company
Jessica Just, GM - Fermentation & Enology, Scott Laboratories
Nate Armburst, Technical Sales Representative - AAB Market, Scott Laboratories