BFBi Western Section Seminar & Lunch 2026: Exploring the Future of No/Lo at DEYA Brewery
On 6th February 2026, brewing and cider professionals from across the region gathered at the acclaimed DEYA Brewery in Cheltenham for the BFBi Western Section Seminar & Lunch — a focused, forward-looking event dedicated to one of the most dynamic categories in the drinks industry: no and low-alcohol beer and cider.
Bringing together regional and craft breweries alongside a select number of major brewers and industry specialists, the day delivered both technical depth and valuable peer-to-peer exchange in an environment perfectly suited to innovation and collaboration.
Seminar Theme: The Future of No/Lo
With consumer demand for no/lo options continuing to accelerate, production is no longer a side project — it is a strategic priority for many breweries. This year’s seminar addressed the biological, technical and operational considerations required to produce high-quality, stable and commercially successful no/lo products.
The programme explored:
• Biological dealcoholisation – how yeast selection and fermentation management can be leveraged to achieve targeted flavour and alcohol outcomes.
• Physical dealcoholisation techniques – including thermal approaches and modern engineering solutions.
• Membrane filtration technologies – examining efficiency, flavour retention and real-world operational challenges.
• Packaging and dispense for independent brewers – understanding how small pack versus draught formats affect product stability, quality and consumer experience.
• On-trade considerations – including updates from the ongoing industry project focused on no/lo dispense systems in pubs and bars.
The result was a comprehensive overview of the tools, technologies and processes shaping the next generation of no/lo beverages.
Expert Insights from Across the Industry
The morning seminar featured leading voices in brewing science and technology, each bringing practical knowledge and forward-thinking solutions to the discussion.
GEA – Cold RO Membrane De-alcoholisation: It’s All About Taste
GEA Group presented its cold reverse osmosis (RO) membrane technology, emphasising flavour preservation as the defining factor in successful dealcoholisation. Unlike traditional thermal methods, this cold process uses highly selective membranes to process a ‘normal’ beer while retaining the compounds that deliver aroma and mouthfeel. The outcome: a no/lo beer with taste integrity — without the need for post-process flavour additions.
Lallemand Brewing – Low Alcohol Beer by Biological Methods
Lallemand Brewing showcased advances in biological production methods, including the introduction of LalBrew LONA yeast. The session extended beyond yeast selection to explore the broader process considerations critical to producing modern low-alcohol beers — from wort composition and fermentation control to overall system design.
Figura Analytics – From Brewery to Glass: Rapid Quality Control for NoLo Beer
Figura Analytics introduced a dual-phase approach to modernising quality control. Attendees learned about a 24-hour rapid microbiological method designed to replace the standard 5–7 day wait for product release — significantly streamlining logistics and supply chains.
The session also demonstrated portable Particle Fingerprinting technology, enabling brewers to audit draught quality in just 10 minutes. From old dispense lines to cellar temperature issues, the technology empowers producers to protect brand integrity all the way to the bar.
BBT Consultancy – Microbial Controls for Non-Alc Production
BBT Consultancy addressed one of the sector’s most pressing risks: microbial stability. As non-alcoholic liquids lack the natural ‘hurdles’ that inhibit spoilage in full-strength products, producers face heightened contamination challenges. Dr Daniel Kerruish outlined common pitfalls and practical mitigation strategies for small and medium-sized breweries, reinforcing that robust microbial control is fundamental to product quality, safety and reputation.
Following a packed morning of technical insight, attendees enjoyed a relaxed networking lunch — an opportunity to continue conversations sparked in the seminar room. The collaborative spirit of the day was evident, with brewers openly sharing challenges, experiences and ambitions for the no/lo category.
Guided tours of DEYA’s production facility offered further inspiration, showcasing best practice in a modern craft brewing environment. The day concluded in the DEYA Taproom, where fresh pours provided the perfect backdrop for informal discussion and new connections.
From biological innovation to membrane engineering, rapid microbiology to dispense integrity, the tools now exist to produce no/lo products that meet consumer expectations for flavour, stability and authenticity.
The BFBi Western Section Seminar & Lunch 2026 demonstrated that the UK brewing community is not only responding to this shift — it is actively shaping it.
We thank all speakers, sponsors and attendees for contributing to a highly informative and engaging event. We look forward to continuing the conversation at future BFBi events.
