UofA Non-Alcoholic Beer (NAB) Research & Innovation Meeting
University of Arkansas × MBAA Great Plains District × Fossil Cove Brewing Co.
When
Feb. 5-7, 2026
See the Schedule
Where
Don Tyson Center for Agricultural Sciences (DTAS)
1371 W Altheimer Dr,
Fayetteville, AR 72704
1371 W Altheimer Dr,
Fayetteville, AR 72704
Registration
Early Bird: Dec. 31, 2025
Regular: Jan. 18, 2026
Late: Feb. 7, 2026
Regular: Jan. 18, 2026
Late: Feb. 7, 2026
The University of Arkansas, in collaboration with the Master Brewers Association of the Americas (MBAA) Great Plains District and Fossil Cove, is excited to host several events over three days, bringing together 150–200 brewers, suppliers, and technical experts from across the region/world.
- February 5 – UofA Non-Alcoholic Beer Research & Innovation Meeting (NABLAB)
- February 6 – MBAA Great Plains District Annual Meeting
- February 7 – Frost Fest, Fayetteville’s premier beer festival (Fossil Cove Brewing – Washington Co. Fairgrounds in Fayetteville, AR)
Registration Details
| Event | Early Bird Dec 31, 2025 | Regular Jan 1–18, 2026 | Late Jan 19–Feb 7, 2026 |
|---|---|---|---|
| Feb. 5: NABLAB | $55 | $65 | $75 |
| Feb. 6: MBAA Meeting | $55 | $65 | $75 |
| Two-Day Bundle | $100 | $120 | $140 |
Attendees of the MBAA meeting are welcome to participate in the NAB Meeting at no additional cost. Breweries attending the MBAA meeting may set up a booth and pour at Frost Fest.
Beverage Donation
Interested in showcasing your latest non-alcoholic beer development during the NAB Showcase? And/or want to bring a beer to share with your fellow brewers?
We welcome contributions from breweries and innovators who want to highlight their newest products.
👉 Please contact:
Scott Lafontaine – University of Arkansas
Matthew Aitkens – University of Arkansas
Schedule
Thursday, Feb. 5th, 2026 (Dr. Scott Lafontaine, Moderator)
7:00-7:45 AM |
Arrive at DTAS – Registration and Networking Dr. Lafontaine is an Assistant Professor of Food Chemistry at the University of Arkansas and Co-Director of the Center for Beverage Innovation. His research focuses on the chemical drivers of aroma, taste and mouthfeel in fermented beverages, including beer, sake, and non-alcoholic drinks. He integrates sensory science, targeted metabolomics, and analytical chemistry to improve flavor quality and raw-material utilization, especially rice and specialty grains. He is also leading the development of a new university-based brewing innovation facility supporting industry-academic beverage research. |
7:45-8:00 AM |
Welcome to the University –Opening Remarks, Institution Overviews, and Room Introductions Dr. Meullenet serves as Senior Associate Vice President for Agriculture and Director of the Arkansas Agricultural Experiment Station. His background is in sensory science, food quality evaluation, and consumer preference modeling. He is known for his leadership in food science education and research infrastructure development, supporting statewide innovation in agriculture, food processing, and value-added product development.Dr. Edwards is Dean of Bumpers College and a long-time agricultural scientist specializing in crop management, agronomic systems and agricultural education. Before joining the University of Arkansas, he served as an administrator and agronomy professor, focusing on sustainable crop production, extension engagement, and the integration of applied research into industry and community practice. |
8:00-8:30 AM |
Developing Strategies to Create Great Tasting and Safe NABsDr. Scott Lafontaine (UADA) |
8:30-10:00 AM |
Session 1 – Designing the Perfect Grist Bill for Modern NAB Brewing |
8:30-9:00 AM |
Leveraging Novel Grains and Specialty Yeast in NAB Brewing Dr. Jessika De Clippeleer is an Associate Professor in the Department of Biotechnology at Ghent University and head of the Innovation Centre for Brewing & Fermentation (IBF), a joint research group with HOGENT University of Applied Sciences and Arts. Trained as a biochemical industrial engineer and food chemist, she began her malting and brewing career in 2005 and earned her PhD in Bioscience Engineering from KU Leuven on pale lager flavor stability. Her research focuses on alternative raw materials, yeast innovation, process optimization, and beer flavor quality and stability, with the goal of modernizing malting and brewing through novel technologies and fermented beverage development. |
9:00-9:30 AM |
Consumer Perceptions and Market Potential of Grain-Diverse NABs Dr. Christian Schubert is a trained brewer and maltster and a postdoctoral researcher from the Research Institute for Raw Materials and Beverage Analysis at VLB Berlin. He earned his PhD in 2024 from the Technical University of Berlin, where he also completed his Master of Science in Brewing and Beverage Technology. He additionally holds a Master of Engineering in Industrial Engineering and Management from the University of Applied Sciences Berlin. Since 2024, he has served as a visiting researcher in the Department of Food Science at the University of Arkansas, focusing on raw materials, brewing science, and beverage quality. |
9:30-10:00 AM |
Sensory Evaluation of NAB Flavor Profiles (Interactive) Alesha Ivey is a technical sales representative with Lallemand Brewing, where she supports breweries across North America in selecting and applying yeast strains, fermentation technologies, and microbial management strategies. Her work focuses on helping brewers optimize performance, troubleshoot fermentation challenges, and apply new yeast-based solutions for both alcoholic and non-alcoholic beer production. |
10:00-10:30 AM |
Break |
10:30-12:00 PM |
Session 2 – Fermentation Innovation – Better Yeast for Better NAB |
10:30-11:00 AM |
Hybrid Yeasts for Low Alcohol Fermentation Irene Cibin is a PhD researcher in Kevin Verstrepen’s lab in Leuven, Belgium, where she focuses on developing new yeast strains for non-alcoholic beer. She holds a Master’s in Molecular and Industrial Biotechnologies from the University of Bologna, Italy, and conducted her thesis research at Chalmers University in Sweden, working on molecular engineering of yeast. |
11:00-11:30 PM |
Engineering Yeast for Performance and Flavor in NAB Anthony Bledsoe is the VP of Product Strategy at Berkeley Yeast, bringing over 15 years of experience from breweries including Trumer Brauerei, Kona Brewing, Widmer Brothers, and Anheuser-Busch InBev. A graduate of the UC Davis Master Brewers Program, he has led brewing operations, process improvement, and innovation across breweries of all sizes. At Berkeley Yeast, he focuses on applying advanced yeast technology to solve production challenges and support breweries through practical, industry-driven innovation. |
11:30-12:00 PM |
Yeast Hunting for Special NAB Yeast Dr. Juan Ignacio Eizaguirre is a Postdoctoral Researcher at the Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich. He holds a degree in Biotechnology and Molecular Biology, as well as a Doctoral degree in Biology, working on Saccharomyces eubayanus in Patagonia. His research focuses on non-conventional yeasts in brewing. |
12:00-1:00 PM |
Lunch |
1:00-2:00 PM |
Session 3 – Interactive Hops and Extracts Session |
1:00-1:30 PM |
Interactive session to explore how hops and extracts can be used to improve NAB quality (Interactive) Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science at Oregon State University and one of the world’s leading experts on hops chemistry, hop aroma, and beer flavor stability. His research examines hop variety composition, extraction behavior, bitterness quality, and how hop compounds evolve during brewing and storage. His work heavily influences modern hop-forward beer design and the optimization of hopping strategies for non-alcoholic and low-alcohol beers. |
1:30-2:00 PM |
Interactive session continuedDr. Tom Shellhammer / Haas / KalHops / Hopsteiner |
2:00-2:30 PM |
Break |
2:30-4:30 PM |
Session 4 – The Next Generation of NAB Safety and Stability |
2:30-3:00 PM |
Challenge Study to Investigate Traditional Hurdle Technology / Factors in NAB or MIC Hop Product Study Andrew Maust is a PhD student in Food Science at the University of Arkansas focusing on the microbial safety and stability of non-alcoholic beer. His research includes challenge studies, hurdle-technology optimization, and the evaluation of new ingredients—such as hop compounds and flavor products—for their effect on microbial inhibition in low-alcohol beverages. |
3:00-3:30 PM |
Impact of Non-Thermal Inactivation Technologies on NAB Quality / Safety Florian Schrickel is a Research Associate at VLB Berlin, specializing in brewing technology, beverage processing, and non-thermal treatment technologies. His work includes evaluating production methods for non-alcoholic beer, optimizing process hygiene, and assessing the impact of alternative stabilization and inactivation technologies on product safety and shelf life. |
3:30-4:00 PM |
How Safe are NABs Dr. Rachoń is Section Leader for Brewing Microbiology at Campden BRI, a major UK research and technical services organization. He specializes in microbial stability, spoilage organism detection, and fermentation microbiology in brewing. His work helps breweries ensure product safety and consistency, with a strong focus on low- and no-alcohol beer, which presents unique microbiological challenges. |
4:00-4:30 PM |
Assessing Draft Quality Challenges in No- and Low-Alcohol Beer Through On-Site Pub System Screening Giulia Roselli is a final-year PhD researcher in the BBSRC Doctoral Training Programme at the University of Nottingham, working in partnership with Diageo PLC. Her research focuses on understanding and reducing the spoilage potential of no- and low-alcohol beers, integrating microbiology, fermentation science, and industrial brewing applications. She has a strong interest in R&D within the alcoholic beverage industry and aims to build a career at the intersection of academic research and commercial fermentation innovation. |
4:30-5:00 PM |
Break |
5:00-7:00 PM |
Session 5 – Rules, Retail, and Reinvention in Nonalcoholic Brewing |
5:00-5:30 PM |
TTB’s Top 5 Compliance Tips and Low/No Alcohol Regulations Aniko Kasprian is a regulatory specialist with the TTB focusing on alcohol beverage labeling, classification, and compliance. Her work includes interpreting federal regulations for low- and no-alcohol products, advising industry partners on permissible claims and product formulation issues, and supporting enforcement of national beverage standards. |
5:30-6:00 PM |
NA Market Overview Charles Nouwen is a beer industry strategist and founder of Peer to Beer. He previously served as Director of the AB InBev Global Breweries Experience and has been a prominent figure in brewery-to-consumer engagement, beer education, and beverage market development. His work focuses on helping companies understand consumer trends, storytelling, and brand engagement—particularly within the rapidly growing non-alcoholic beer category. |
6:00-6:30 PM |
NA Sake Innovation (Interactive tasting) Justin Potts is the Director of Brewing Relations at Origami Sake and brings nearly 20 years of experience working with breweries and fermented food producers across Japan. He has collaborated with dozens of sake makers—from small traditional producers to major regional breweries—and trained commercially at Kidoizumi Shuzo beginning in 2015. In 2022, he relocated from Japan to Hot Springs, Arkansas, to help build Origami into a U.S. hub for sake knowledge, production, and rice-based innovation. At Origami, he oversees brewing operations, quality, and technical communications, working closely with local rice growers and Japanese advisors to advance American-made premium sake. |
7:00-9:00 PM |
Reception / NA Showcase – Brewers Showcase Donated NA Products |
Sponsors
Gold
Silver
Bronze
Institutional Contributors to the Speaker Program
Travel Information
Attendees should fly into: Northwest Arkansas National Airport (XNA)
- Airport Code: XNA
- Distance to Fayetteville: ~30 minutes
- Rideshare Cost: ~$55–$70 (Uber/Lyft)
- Taxis, rental cars, and shuttles are also available.
Accommodation
All hotels are within ~10–15 minutes of the Don Tyson Center.
Inn at Carnall Hall (On-campus)
Historic boutique hotel located on Old Main Lawn at the University of Arkansas. The most scenic option, ~8 minutes from the meeting venue.
Hyatt Place Fayetteville / Springdale
New, upscale, and close to restaurants. Includes breakfast and bar area.
Sleep Inn Fayetteville
A budget-friendly, modern hotel with free breakfast and easy interstate access.
Things To Do in Northwest Arkansas (NWA)
Breweries • Trails • Museums • Food • Winter Activities
Local Breweries
Below is a comprehensive brewer’s tour of Northwest Arkansas.
📍 Fayetteville
🍺 Fossil Cove Brewing Co. (Host of Frost Fest)
- Known for: Hazy IPAs, kettle sours, creative seasonals
- Taproom + event space
- 1946 N Birch Ave, Fayetteville
🍺 Crisis Brewing
- Known for: British ales, lagers, local hangout
- 705 W Kennedy St, Fayetteville
🍺 Columbus House Brewery
- Cozy taproom, easy-going beer styles
- 701 W North St
🍺 West Mountain Brewing Co.
- Fayetteville’s original brewpub, right on the downtown square
- 21 W Mountain St
📍 Springdale
🍺 Core Brewing & Distilling Co.
- Known for: Arkansas Red, lagers, taproom classics
- 2470 Lowell Rd, Springdale
🍺 Saddlebock Brewery
- Rural, farmhouse-style setting
- 18244 Habberton Rd, Springdale
📍 Rogers
🍺 Ozark Beer Company
- Flagship: Ozark Lager, one of Arkansas’ most awarded beers
- Beautiful taproom in downtown Rogers
- 109 N Arkansas St, Rogers
🍺 New Province Brewing Co.
- 1310 West Hudson Rd
📍 Bentonville
🍺 Bike Rack Brewing Co.
- Craft beer with art and cycling culture
- 205 E Johnson Ave
🍺 Bentonville Brewing Co.
- Large taproom, food trucks, lagers, IPAs
- 901 SW 14th St
Major Attractions
Crystal Bridges Museum of American Art (Bentonville)
- World-class art museum, free general admission, designed by Moshe Safdie.
- Indoor walking trails, Frank Lloyd Wright house nearby.
- Perfect for a winter afternoon.
The Momentary (Bentonville)
- Contemporary art + music venue in an old cheese factory.
- Excellent rotating exhibitions.
- 40-mile paved trail system from Fayetteville → Bentonville.
- Great for winter walks or bike rentals (weather permitting).
Dickson Street (Fayetteville)
- Bars, music venues, restaurants, shops.
- Walkable entertainment district.
Botanical Garden of the Ozarks (Fayetteville)
- Open year-round; quiet and scenic even in winter.
January & February Weather in NWA
- Typical High: 45–55°F (7–13°C)
- Typical Low: 28–35°F (-2–2°C)
Expect cool, crisp weather. Occasional light snow is possible but not common.
Indoor activities (Crystal Bridges, local breweries, coffee shops) are popular winter options.
Transportation Around Town
- Uber/Lyft: Widely available
- Rental Cars: Plentiful at XNA
- University Parking: Free at DTAS
- Downtown Areas: Walkable with street parking
To learn more about the UofA Non-Alcoholic Beer (NAB) Research & Innovation Meeting, contact Scott Lafontaine.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three campuses.
The University of Arkansas System Division of Agriculture is an equal opportunity institution. If you require a reasonable accommodation to participate or need materials in another format, please contact the event organizer as soon as possible.