Display Title

​​​An Overview of Alternative Beverage Microbiology Focusing on Kombucha, Nonalcoholic Beer, and S​eltzers | ASBC Webinar​​​

Webinar Summary

A panel of experts in nonalcoholic beer, kombucha, and seltzer will discuss microbial quality control hurdles, testing methods, process controls, and other quality topics for their beverage topic. For kombucha, Kevin McCabe will be discussing signaling noise, biochemical outputs of kombucha culture, ensuring no mold contamination, and the stability of kombucha during sh​elf life. For nonalcoholic beer, Kevin Lane will be discussing utilizing a maltose negative yeast strain for low or nonalcoholic beer production, sensitivities of cross-contamination, critical measurements, and critical control points. For seltzer, Amy will be discussing the hurdles of introducing seltzer production into a brewery and the importance of yeast, bacteria, and dissolved oxygen control. ​

ATTENDEES WILL LEARN:​

• Critical measurements and CCP (critical control points) for the respective alternative beverages.
• Testing methodologies for their alternative beverage and how that differs from beer. 
• Learnings from experts on implementing an alternative beverage in your brand’s portfolio. ​
  

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About the Presenters

Amy Crook Firestone Walker Brewing Company	​ ​Amy Crook has been with Firestone Walker Brewing Company since 2014 while finishing her Food Science degree with a focus on Statistics and Sensory Science from California Polytechnic University, San Luis Obispo.  Since 2018 she has been managing the Quality Labs and driving their expansion to double the size from when she first started.  When she is not holding Firestone Walker to the highest standards of freshness, she is spending her time exploring Paso Robles wine country and perfecting the art of the French Macaron.
​ Kevin Lane Fermentis,  by Lesaffre	​Kevin Lane has a bachelor’s degree in Integrated Science and Business with an emphasis in Operations Management and biochemistry.  He has been in the beer and potable alcohol industries for over 13 years.  He worked for Briess Malt & Ingredients Co. before working for a chemical fermentation company producing food and beverage flavor and aroma products.  He joined MillerCoors in 2009, where he ran the pilot brewery, both on the 40L as well as the 10 BBL system, and was a member of their Global Taste Panel for three years.  In late 2013, Kevin continued his career in the potable alcohol industry, working for Fermentis as the Technical Sales Manager of the USA & Canada and now as the Technical Sales Support Manager of the Americas.  Kevin has been involved in all aspects of the Fermentis business in North America, working in the craft and industrial distilling markets, home and commercial wine and cider making, and in the home, craft, and industrial brewing segments. Kevin has been a judge at international beer competitions (Copa Cervesa and Copa Cervesa Mexico) as well as a speaker at a wide variety of conferences including MBAA district meetings (Ontario, Milwaukee, Texas), SEA Brew (South East Asia Brewing Conference), HomebrewCon, the CCBA, and others.
Dr. Kevin McCabe Double Strand Consulting	Dr. Kevin McCabe worked in research science for over 2 decades studying cancer genetics, molecular microbiology, and bioaerosol transmission of infectious disease. He joined the brewing industry 6 years ago, leading the QA laboratory at Full Sail and contributing to new product R&D, including helping to develop KYLA Hard Kombucha. Kevin, Founder of Double Strand Consulting (https://www.doublestrandconsulting.com/), is now a scientific consultant with clients ranging from fermented beverage producers (beer, wine, apple cider vinegar, kombucha, etc.) to disinfection industry and university partners actively researching how coronavirus is transmitted through the air and how to reduce or eliminate active coronavirus in the air through chemical and physical means.
​ The Moderator Hannah Krieg The Lab powered by BevSource	​