Beverage manufacturing consulting with a focus on non-alcoholic beer.

Six glasses of beer on wooden serving boards on a reflective table, with two people in black shirts standing in the background.

Process audits, yield and efficiency improvements, co-packer sourcing, and recipe development for breweries and brands working with NA technology.

Let's talk
Headshot of Ryan Brei, non-alcoholic brewing consultant with Good Egg Consulting. 
about ryan brei

Why good egg?

Ryan Brei has spent 15+ years in brewing and beverage manufacturing, including time at Octopi Brewing (Waunakee, WI, now part of Asahi) and Deschutes Brewery (Bend, OR), both recognized leaders in NA production.

He has spoken on NA beer production at MBAA and the Illinois Craft Brewers Guild, and works with clients across the brewery and independent brand spectrum.

Where I come in

services & experience

Most clients are either standing up an NA program for the first time, or looking to get more out of one they already have.

Engagements usually involve one or more of the following:

  • RO membrane dealcoholization: process audits, optimization, and operator training

  • Dealcoholization technology evaluation and implementation support

  • Co-packer identification and sourcing for NA brands

  • Recipe development and sensory evaluation

  • Yield, efficiency, and quality improvement for existing NA programs

Two men walking through a large industrial brewery or food processing facility with stainless steel tanks and pipes. 
scope

How it works

It usually starts with a conversation about where you are and what you’re trying to solve. From there, engagements are scoped to fit the work. Some are a single site visit with a written report, others are ongoing.

If you're working on an NA program — whether you're just getting started or hitting a wall — I'm happy to hear what you're dealing with and talk through how I can help.

Let's talk

Get in touch