Northwest District

This document explores the sensory aspects of non-alcoholic beer, detailing various factors that influence flavor and aroma profiles. It discusses the impact of mash enzymes, water chemistry, and yeast strains on the sensory characteristics of non-alcoholic beers, highlighting the importance of managing these elements to achieve a balanced and enjoyable product. Additionally, it includes comparative analyses of Certificates of Analysis (COAs) for different malt samples, providing insights into their respective qualities and sensory implications.