| Non-Alcoholic Beer
by Cheryl DeFranco
Hello Bob and Friends-
I'm almost embarrassed to say this but on occasion I actually enjoy a
good zero alcohol beer. Now don't get me wrong I can and often do
enjoy my share of imperial stouts, double IPAs, and barleywines. It's
just that when I don't feel like having alcohol but still want the taste of
beer I turn to the NA brews. It's better than having a sugary soda.
I don't think I'm alone on this. I recently saw an article that said 84
percent of people who drink alcohol are looking to drink less, and
another article that claimed that my Generation Z is consuming less
alcohol than previous generations.
I'm betting that many of your readers are now saying 'What's the
point?' or 'Why? We have a non-alcoholic beer, it’s called Diet
Coke’,” I can understand that thinking but that doesn't help anyone
who wants to cut back on their alcohol intake for a variety of reasons
but still want to enjoy the taste of a good beer.
Providing more non-alcoholic beer options not only gives people a
new beverage to enjoy, but it also helps people feel more included.
At the end of the day, beer is pretty all-American, If you’re going out
with a bunch of folks in any setting, whether it’s a happy hour or an
end of work celebration or whatever, most likely there’s going to be
beer there. And not having a quality craft beverage available for
folks who are not drinking alcohol, for whatever reason, is just not
My curiosity about this was piqued when in read in a Bob and
Friends column that German Olympians and even marathoners use
non-alcoholic beers as fuel. Then I also read a report in BeerNexus
that Anheuser-Busch InBev said their low and non-alcoholic beers
will make up 20 percent of its production volume by 2025.
I'll be the first to admit that many of the NA beers simply don't taste
that good. However there are a few I can recommend. Guinness
Kaliber, Heineken Buckle, Busch N.A.,are all decent along with my
favorite one Coors Non-Alcoholic.
Of course there are many low alcohol session beers on the market
that deliver much better taste than any NA beer. But you've got to
remember there's a big difference between 4% ABV and .05% ABV.
By the way I did a bit of research and found there are several ways
to remove the alcohol from beer. The most common method is to
heat the brew. Since alcohol has a lower boiling point than water,
brewers can heat the fermented beer until the desired amount of
alcohol remains, A second way is to use reverse osmosis, the same
method that's used to desalinate ocean water. After the alcohol is
removed, a brewer must re-carbonate the beverage
So there's my report on NA beers for you Bob. Hope you like it.
Thanks Cheryl. Your article was most interesting. I've never been a
big fan of the flavor of most NA beers but of the ones I've tasted I
agree Coors is near the top. You make a good case that NA beers can
help bring people together. Anything that does that is okay in my book.
Again, many thanks for sending your article in- please write again!
I'd like to invite everyone to send me their own columns about anything
related to beer in any way just as Cheryl did. I select the best and
publish them here. So join in and get writing!
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