National and international brewers, researchers, and suppliers will convene in Fayetteville for a technical forum dedicated to non-alcoholic beer production.
NABLAB 2026 is being organized by the University of Arkansas Center for Beverage Innovation in collaboration with the Master Brewers Association of the Americas Great Plains District and Fossil Cove Brewing Co.. The event runs February 5th–7th and is designed as an in-depth, hands-on forum for professionals working in low- and no-alcohol beer.
Conference timing, location, and participation
Core NABLAB programming takes place on February 5th at the Don Tyson Center for Agricultural Sciences and is tailored to commercial brewers, academic researchers, and ingredient and technology suppliers.
According to reporting by Magnolia Reporter, the conference is in-person only due to its interactive sensory and technical sessions. Registration is priced at $75 for February 5, with a $140 option that includes both NABLAB and the MBAA Great Plains District meeting.
Brewing research and process development focus
Sessions emphasize formulation and process design specific to non-alcoholic beer. Grist bill development and grain diversity are explored with contributions from Jessika De Clippeleer and Christian Schubert, while a dedicated sensory evaluation session is led by Alesha Ivey.
Fermentation innovation is a central theme, with Irene Cibin, Anthony Bledsoe, and Juan Ignacio Eizzaguirre presenting on hybrid, engineered, and non-conventional yeast strains developed for low- and no-alcohol formats.
Hop selection and flavor management are addressed in a block led by Tom Shellhammer, with participation from Haas, KalHops, and Hopsteiner, focusing on extract and hop technologies suited to NA beer flavor optimization.
Safety, stability, and draft quality programming
Product safety and stability receive significant attention, including microbial risk management, non-thermal inactivation technologies, and draft system considerations for on-premise service.
Presenters include Andrew Maust on hurdle technology, Florian Schrickel on non-thermal treatments, Grzegorz Rachon on NA beer safety, and Giulia Roselli on draft quality and dispense integrity in low- and no-alcohol beer. As reported by Magnolia Reporter, these sessions frame quality protection from fermentation through final dispense.
Compliance, market context, and associated events
Regulatory guidance is provided by the Alcohol and Tobacco Tax and Trade Bureau, with Aniko Kasprian addressing compliance considerations for low- and no-alcohol products. Category structure and market outlook are covered by Charles Nouwen.
The program also includes an NA sake innovation tasting led by Justin Potts, followed by an evening reception catered by Wright’s BBQ. Magnolia Reporter notes that the collaboration extends into February 6th and 7th with additional events hosted alongside the MBAA district and Fossil Cove Brewing Co.
Operational implications for industry stakeholders
For producers, NABLAB concentrates on recipe design, yeast selection, and hop strategies tailored to non-alcoholic constraints and flavor targets. Brand operators gain insight into stability, sensory consistency, and quality systems aligned with safety and compliance requirements.
Distributors and retailers can expect takeaways related to handling, shelf life, and positioning, while on-premise operators are directly addressed through draft quality and line integrity programming.
