Date: | 14th – 15th October 2026 |
Location: | Holywell Park Conference Centre |
Tickets: | Conference only (Early Bird until 31st July) £85 + VAT pp Conference + Dinner (Early Bird until 31st July) £135 + VAT pp |
Join BFBi for its brand-new No & Low Production Seminar, bringing together drinks manufacturers, suppliers and technical specialists from across the beer, wine, cider, spirits and wider beverage sectors.
Taking place at Holywell Park Conference Centre, Loughborough, the event will begin with an informal networking dinner on 14th October, followed by a full day of technical presentations, discussion and supplier networking on 15th October.
As the no and low alcohol category continues to grow, producers are under increasing pressure to deliver drinks that are stable, compliant, scalable and enjoyable to drink. This conference has been designed to explore the real production challenges behind successful no and low beverage development, from alcohol control and measurement through to flavour retention, fermentation management, dealcoholisation, functional ingredients, hygiene and process design.
The programme will include a sector panel discussing trends and movement within the no and low market, followed by expert-led sessions covering both biological and non-biological production routes. Topics will include enzyme-led beer design, controlled fermentation, trace alcohol determination, advanced hop solutions, aroma and flavour optimisation, reverse osmosis dealcoholisation, functional beverage innovation, process engineering and CIP considerations.
With contributions expected from companies including Murphy & Son, Lallemand, Charles Faram, Anton Paar, Krones, Briggs, BBT Consultancy, BarthHaas and Diversey, the event will provide practical insight for producers developing, improving or scaling no and low alcohol products.
Although several sessions will draw on beer and brewing case studies, the technical themes are relevant across the wider drinks industry. The event is aimed at brewers, winemakers, cider makers, distillers, soft drinks producers, product developers, technical managers, production teams, quality teams and anyone involved in the development, production or support of no and low beverages.
Attendees will leave with a clearer understanding of the technologies, ingredients, processes and quality considerations shaping the future of no and low alcohol drinks, as well as valuable opportunities to connect with suppliers, manufacturers and sector specialists.
Early bird prices are available until 31st July.
This event is aimed at drinks manufacturers and technical teams from across the beer, wine, cider, spirits and wider beverage sectors.
It will bring together brewers, winemakers, cider makers, distillers, product developers, production managers, quality teams, ingredient suppliers, equipment providers, analytical specialists and technical service partners involved in the no and low alcohol category.
It is ideal for anyone developing, producing, improving or scaling no and low alcohol beverages, as well as those looking to better understand the processes, technologies and ingredients behind successful products.
This full-day technical conference will explore the production challenges, processing technologies and growth opportunities shaping the no and low alcohol beverage sector. The agenda will include a cross-sector market panel, expert presentations and practical sessions covering controlled fermentation, alcohol measurement, dealcoholisation, flavour and aroma optimisation, functional innovation, advanced ingredients, process design and hygiene.
Murphy & Son, Lallemand, Charles Faram, Anton Paar, Krones, Briggs, BBT Consultancy, BarthHaas and Diversey.
Murphy & Son presented by Tom Evans: All the Flavour, None of the Buzz: Enzymes Rewriting NoLo Beer Design
Charles Faram presented by Flo Vialan: No/Low Beer & Functional Innovation
Anton Paar presented by Steve Vincent: Reliable Methods for Alcohol Determination at Trace Levels
Barth Haas presented by Josh McMillan: Rethinking NA Brewing: Using Advanced Hop Solutions to Create Better-Tasting Non-Alcoholic Beer
Other confirmed speakers include:
Andrew Mieleniewski of Briggs, Daniel Kerruish of BBT Consultancy, Julius Langosch of Krones, ill Grayson of Diversey, Henry Sugden of DefinedWine & Steve Livens of BBPA.
Who will be there?
This event is aimed at drinks manufacturers and technical teams from across the beer, wine, cider, spirits and wider beverage sectors.
It will bring together brewers, winemakers, cider makers, distillers, product developers, production managers, quality teams, ingredient suppliers, equipment providers, analytical specialists and technical service partners involved in the no and low alcohol category.
It is ideal for anyone developing, producing, improving or scaling no and low alcohol beverages, as well as those looking to better understand the processes, technologies and ingredients behind successful products.