Non-alcohol beer has become an increasing trend in the beer market. Different techniques to remove alcohol exist with specialized equipment, but how can we achieve low alcohol through fermentation?
Learn about unusual strains like Saccharomyces ludwigii that can help you brew low-alcohol beer.
About the Speaker
Kara Taylor has been with White Labs since 2009 and is currently the Head of the Laboratory Innovation. She became interested in fermentation science while homebrewing during her days at Loyola Marymount University. She received a BS in biology in 2009 and began employment at White Labs in San Diego as a yeast laboratory technician. Since November 2018, she has worked as the technical laboratory manager. Kara enjoys traveling the world to judge beer and educate brewers about fermentation.
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