BrauBeviale 2026: How New Beverages, Resource Efficiency, and Technology Are Changing the Industry

Along the entire process chain, providers present solutions from raw materials and production technology to filling and packaging up to marketing. New in 2026 is also the more compact hall layout in halls 6 to 12. The supporting program is under the guiding theme 'Time for Opportunities' and is meant to show especially what solutions are already practically feasible.

Non-alcoholic becomes a growth field

One of the most noticeable focuses is the expansion of the beverage portfolio. In addition to beer, wine, and spirits, non-alcoholic beverages are becoming even more central. This raises the question of how beverage manufacturers can respond to changed consumption habits without having to completely rebuild their existing production facilities. On the Main Stage, discussions will include how alternative beverages can be produced on existing equipment. Other topics range from special yeasts to alcohol reduction in wine. The development of non-alcoholic beer and how smaller and independent breweries can respond to changed markets are also on the agenda. Thus, product development increasingly moves into the area of strategic decisions. Those who can use existing technology more flexibly open up additional beverage categories without having to completely reset production.

Over 50 new drinks at the Discovery Bar

The extent of change in the offerings is to be demonstrated by the new Discovery Bar in Hall 6. More than 50 drinks can be tasted there. The range extends from functional drinks with electrolytes, probiotics, collagen, or protein to fermented non-alcoholic drinks, infused water, to non-alcoholic aperitifs, cocktail bitters, and ready-to-drink products. The focus is clearly on non-alcoholic concepts. Not only the product itself is interesting. Behind the bar stand startups, career changers, and established manufacturers, allowing visitors to directly engage with the companies behind the concepts. The Discovery Bar shows a market in which the boundaries between classic beverage categories are increasingly blurring. Beer manufacturers deal with soft drinks, spirits brands with non-alcoholic alternatives, new providers combine beverages with health, functionality, or taste.

Pilot Area shows what already works

With the new Pilot Area in Hall 9, BrauBeviale focuses on concrete practical examples. Projects that have already been technically implemented or are in an advanced stage of development are displayed. A focus is on the utilization of by-products. Beer spent grains, for example, can be processed into proteins for meat substitute products or into biopolymers for packaging. Further projects deal with waste-to-value concepts, a high-temperature heat storage for process steam from renewable energies, and a rapid test designed to detect spoilage agents in fermented beverages within less than an hour. Waste and by-products are increasingly not seen as mere cost factors, but as raw materials for further applications.

AI, Robotics and Energy Efficiency in Daily Production

Production technology also gets a lot of attention. On the Main Stage, topics such as intelligent energy management, peak loads, robotics, and the use of artificial intelligence to reduce energy and operational costs are discussed. Additionally, international metrics for breweries and data-driven opportunities for optimizing ongoing operations are debated. Particularly in the face of high energy costs, efficiency becomes a crucial competitive factor for beverage manufacturers. It's not just about how modern a facility is, but how well energy, water, raw materials, and production capacities are used in ongoing operations.

New Workshops Instead of Traditional Lectures

With the Focus Corner, BrauBeviale introduces another new format. Instead of traditional lectures, a maximum of 30 participants work in 90-minute workshops on specific issues. Participation is free, but prior registration is required. Topics range from sustainability assessments for breweries and more efficient logistics processes to non-alcoholic offerings for the hospitality industry. Also addressed are new regulations for environmental labeling and women's leadership and visibility in the beverage industry. The aim is for BrauBeviale to function more as a working fair: less general promises about the future, more discussion about how changes can actually be implemented within a company.

Wine, Start-ups and Logistics Get Their Own Areas

In Hall 7, several specialized offers are bundled together. The Wine Area is aimed at winemakers and businesses involved in wine production and packaging. In the Startup Zone, young companies present new technologies, products, and business models and look for customers, partners, and investors. The Logistics Area is dedicated to the part of the process chain after bottling. Solutions for reusable and empty goods, storage, transport, and process digitalization are the focus here. In this area, it is increasingly determined how efficiently products actually move from the manufacturer to trade and the hospitality industry. BrauBeviale 2026 will take place from November 10 to 12 at the Messezentrum Nürnberg. The fair is open from 9 am to 6 pm on Tuesday and Wednesday, and from 9 am to 5 pm on Thursday. With the Discovery Bar, Pilot Area, and Focus Corner, the fair in 2026 emphasizes concrete applications and new business opportunities. For the beverage industry, it will be particularly interesting to see how existing production can be combined with new products, more efficient processes, and changed market requirements. The decisive question is no longer whether the beverage market will change, but how companies can utilize this change for their own business.