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Display Title Alternative Beverage Stabilization Techniques Panel
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Broadcast Date: July 11, 2023 | 1:00 PM Central
View On-Demand Webinar
Webinar Summary
While tunnel pasteurization is considered by many to be the “Gold Standard” for microbiological stability for packaged alternative beverage products (non-alcoholic/low-alcohol beers, seltzers, fruited sours, hop waters/sodas, etc.) most breweries are unable to afford the cost or even have the space for an appropriately sized tunnel pasteurizer. Claire Smith from The Lab, Elaine Kappel of Bauhaus Brew Labs, and Kris Kalav with ATP Group will briefly introduce their experiences with various stabilization techniques, including chemical preservatives and flash pasteurization, for a variety of packaged alternative beverages, followed by what should be a lively Q&A session.
Attendees will learn about various physical and chemical stabilization techniques and our speakers' real-world experiences applying these stabilizing techniques to a variety of alternative beverages. Attendees will learn about various physical and chemical stabilization techniques and our speakers' real-world experiences applying these stabilizing techniques to a variety of alternative beverages.
About the Presenters
Kristopher Kalav
ATPGroup
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Kristopher Kalav began his brewing career at the legacy brewery Jos. Huber Brewing Co. in 1996 as Laboratory Manager, becoming Assistant Brewmaster under Hans Kestler in 1997. Several years later, Hans retired, and after attending the MBAA Brewing and Malting Science and Packaging courses, Kris assumed the position of Director of Brewing Operations. Recipe development and neutral base production were top priorities, as were developing and implementing the cleaning and sanitation and HACCP programs and updating laboratory methodology to better meet the challenges of testing new product types. Production accelerated in 2006 under new ownership, and new SKU’swere added at a furious pace, eventually increasing production to nearly 500,000 bbls/yr.
Kris joined ATPGroup in 2015 to bring regional brewing knowledge to the ever-increasing number of small breweries growing around the country. Teaching new brewers about the complexities of the brewing process that they might not have experienced yet has been rewarding. MBAA membership since 2000 has provided invaluable insight and information that Kris has passed along to the next generation of brewers.
Kris is a graduate of the University of Illinois – Chicago with degrees in Biology and Chemistry.
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Audrey Carpenter
Chinova Bioworks
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Audrey Carpenter is a Sales Account Representative for Chinova Bioworks. She has a Bachelor's degree in Chemistry from the University of Missouri-Saint Louis and spent the early part of her career working as an internal brand manager, settling customer inquiries and disputes for an international law firm. She learned vital negotiation skills to help her become a successful sales representative. She has six years of experience working directly in the food and nutrition markets focusing on brand innovation, new product development, and solution based ingredients.
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Elaine Kappel
Lab Manager/Cellarperson
Bauhaus Brew Labs | Elaine Kappel is the Lab Manager at Bauhaus Brew Labs where they are in charge of sensory and flavor experimentation as well as the quality control program. They graduated with a B.S. in chemistry and their interest in craft beer was sparked after a stint abroad in Germany. Since their time started at Bauhaus Brew Labs, they have spearheaded the implementation of various products including a line of THC seltzers, where they got to experiment with flavor, dose, and stability. | .jpg)
Claire Smith The LAB
| Claire Smith is the quality lab manager at The Lab brewery and pilot facility. She earned her Bachelor’s in biology from St. Olaf and worked in a histology lab prior to entering the world of food science at The Lab two years ago. In her free time, Claire enjoys rock climbing
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