Rocky Mountain District Fall Meeting Recap – September 27th, 2024
Location: Elevation Beer Co., Poncha Springs, CO
We had a wonderful Fall Meeting on September 27th at Elevation Beer Co. in Poncha Springs. Huge thank you to our three amazing speakers! The event kicked off with a happy hour the night before at Tres Litros Beer Co., complete with great beers and an awesome Rockabilly band!
Alesha Ivey started the morning with a NA/LA beer off-flavor sensory session. Eric May followed with a presentation on brewing enzymes. Lunch was provided by Moonlight Brewpub (fantastic pizza!), and the day concluded with Zach Gaines from Proximity Malt discussing regenerative barley and malt production in Colorado.
Presentation #1
Alesha Ivey – Lallemand Brewing
Recap: Non-Alcoholic Beer 'Off-Flavor' Sensory Training
Alesha led a hands-on sensory session focused on the off-flavors commonly found in non-alcoholic and low-alcohol beers (NABLABs) and how to mitigate them.
Key Points Covered
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NABLAB Definitions & Regulation:
"Alcohol-Free" = 0.0% ABV; "Non-Alcoholic" = <0.5% ABV; "Low Alcohol" = 0.5–1.2% ABV. Oversight by the TTB and FDA.
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Off-Flavor Sources:
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Biological (no alcohol formed): malty, grainy, worty, or sweet.
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Mechanical (alcohol removed): thin, watery, acidic, or lacking body.
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Aldehydes as Key Off-Flavors:
Major contributors to flavor instability (green apple, nutty, caramel, cooked potato).
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Formation of Aldehydes:
Occurs throughout malting, mashing, boiling, and fermentation via Maillard reactions, caramelization, and Strecker degradation.
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Why They're Prominent in NABLABs:
Limited fermentation reduces yeast's ability to metabolize aldehydes. Thermal processing and fewer masking esters amplify perception.
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Mitigation Strategies:
Use less-modified or highly kilned malts, include unmalted grains, limit heat and oxidation, and control pH during mashing and fermentation.
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Sensory Evaluation:
Attendees evaluated six aldehyde compounds:
5-HMF, Furfural, 2-methyl Butanal, 3-methyl Butanal, Methional, and Hexanal.
Bottom Line:
Aldehydes are the primary cause of off-flavors in NA/LA beers. Brewers can reduce them by controlling oxidation and thermal stress at every stage, from ingredient selection to final packaging.
Presentation #2
Eric May – Gusmer Enterprises
Recap: Optimizing Brewery Efficiency with Enzymes
Eric explored how enzymes can be used strategically to improve efficiency, consistency, and beer quality across the brewing process.
Key Takeaways
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Enzymes in Brewing:
Natural catalysts that break down starches, proteins, and polysaccharides to enhance conversion, fermentation, and filtration.
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Types & Applications:
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Amylases (α, β, glucoamylase, pullulanase): maximize fermentable sugars and extract yield.
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Proteases: increase FAN for healthy yeast and improved clarity.
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β-glucanase & Xylanase: reduce viscosity, improve lautering and throughput.
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Proline-specific endoproteases: reduce haze for better filtration.
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ALDC: prevents diacetyl formation, shortens lagering time.
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Specialty enzymes: enhance hop aroma or aid NA/LA beer production.
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Problem → Solution Examples:
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Lautering issues → β-glucanase & xylanase
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Fermentation inconsistencies → glucoamylase, protease
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Haze problems → proline endoprotease
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Adjunct challenges → thermostable α-amylase
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Diacetyl concerns → ALDC
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Benefits:
Faster fermentation, higher yield, reduced tank time, cost savings, and flexibility in raw materials.
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Best Practices:
Optimize pH and temperature, store enzymes properly, maintain cleanliness, and avoid mixing with other chemicals.
Bottom Line:
Enzymes are powerful tools for improving brewhouse performance, quality, and sustainability-helping brewers produce consistent, efficient, and innovative beers.
Presentation #3
Zach Gaines – Proximity Malt
Recap: Exploring Regeneratively Produced Barley in Colorado
Zach presented an in-depth look at the development of a Colorado-based regenerative barley supply chain, highlighting Proximity Malt's ReGenMalt program and the work being done in the San Luis Valley.
Overview
ReGenMalt connects growers, maltsters, and brewers to create measurable environmental and economic value through regenerative farming practices.
Key Topics Covered
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Regenerative Farming Practices
Farmers employ soil-building techniques like no-till, diverse rotations (barley with potatoes or forage), and cover cropping to improve soil health, biodiversity, and water retention.
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Positive Environmental Impacts
Regenerative systems increase soil carbon, enhance water efficiency, and support biodiversity, contributing to measurable climate benefits.
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Measuring, Monitoring, Reporting & Verification (MMRV)
Proximity uses NRCS- and EPA-aligned frameworks to verify outcomes such as Scope-3 emission reductions, soil carbon sequestration, and improved water use.
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Greenhouse Gas Removals vs. Reductions
The program distinguishes between reducing emissions and removing carbon from the atmosphere-both essential for climate-smart agriculture.
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Winter Malting Barley's Role
Winter barley protects soil over winter, reduces erosion, and helps balance labor and resource use across the growing season.
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The San Luis Valley Connection
The Monte Vista malthouse anchors the program in the San Luis Valley, leveraging local infrastructure, experienced growers, and short supply chains that keep value in rural communities.
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Value Proposition to Brewers & Distillers
ReGenMalt performs on par with conventional two-row malt, making it an easy substitution. It provides brewers with a verified sustainability story that resonates with consumers and builds brand trust.
How the Program Works
Proximity partners directly with growers, offering a price premium, technical support, and USDA Climate-Smart program assistance to de-risk the transition to regenerative practices.
Bottom Line:
Proximity's ReGenMalt program shows how regional, regenerative supply chains can unite environmental progress with high-quality malt production. Through the San Luis Valley initiative, Colorado brewers have a unique opportunity to source local, climate-positive malt-closing the loop between sustainable agriculture and craft beer.
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Adam Gurtshaw
Account Manager
Root Shoot Malting
Denver CO
(301) 873-7488
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