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Making nonalcoholic (NA) beer requires different techniques from traditional brewing, especially when using maltose-negative yeast (e.g., Berkeley Yeast’s NA Classic or NA Cabana), which ferments simple sugars but leaves maltose and maltotriose unfermented. Here’s a simplified guide to best practices for brewing NA bee... |
Hey, y'all, I'm Tim Shasha with Berkeley Yeast. This is my first video in a series about brewing non-alcoholic beer that is going to give you a head start on getting a high quality product to market. Craft beer is pretty new to the non-alcohol world, so I'm here to help us preserve our reputation as leaders of innovati... |
Oh, hello again. I'm Tim Shasha with Berkeley yeast and I'd like to welcome you to our second video on making safe and flavorful non-alcoholic beer. If you missed our first video, I would suggest clicking on the link to it in the notes below so you can hear about the two best tools for helping prevent the growth of pat... |
Greetings. Welcome to this very this first craft beer brewing wet live webinar on brewing with break side Berkeley yeast bring with non alcoholic yeast. I'm totally butchered that title already Tim and Anthony. I hope you guys forgive me on this one. This is something we've never done before thanks to all of you who ar... |
Hey everyone, Tim Shoshy from Berkeley East here again with my final video in a series exploring aspects of non-alcoholic beer production. Non-alcoholic beer sales have been reported to have grown almost 30% in 2024. That's a figure that breweries can't ignore, even if the segment is a small portion of overall beer sal... |
Berkeley NA Brewing Corpus
A text corpus about non-alcoholic beer brewing, created for training with Karpathy's nanochat.
Dataset Description
This dataset contains technical information about brewing non-alcoholic beer using Berkeley Yeast's maltose-negative yeast strains. The content covers:
- Food safety best practices for NA beer production
- Recipe development and mash procedures
- Yeast selection and fermentation techniques
- Pasteurization and packaging guidelines
- Hop usage and flavor optimization
Sources
The corpus is compiled from:
- Berkeley Yeast technical documentation
- Video transcripts from brewing tutorials
- Webinar content on NA beer production
Usage
For nanochat pretraining
# Load the raw text
with open("train.txt", "r") as f:
corpus = f.read()
With Hugging Face datasets
from datasets import load_dataset
dataset = load_dataset("YOUR_USERNAME/berkeley-na-brewing-corpus")
Format
train.txt- Combined plain text corpustrain.jsonl- JSON Lines format with "text" fieldtrain.parquet- Parquet format (if available)
License
MIT License
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