Ontario District

The document outlines the production methods for non-alcoholic beer, defining alcohol-free beer standards across various countries and highlighting the recent growth in the non-alcoholic beer market. It discusses technological advancements, consumer preferences, and the limited availability of craft non-alcoholic options, emphasizing the importance of effective marketing strategies in this evolving segment of the brewing industry.%0aThe production strategies include thermal dealcoholization, membrane methods, and fermentation techniques that leverage specific yeast strains to minimize alcohol content. The document also provides insights into wort production parameters and cautions regarding pasteurization requirements, ensuring that brewers adhere to best practices for quality and safety in non-alcoholic beer production.