Non-alcoholic beers are finally good — and they'll only get better from here. If you're curious to try one, here are some recommendations to get started.
"That said, January doesn't drive most of the sales volume," he added."The highest-selling week for NA beer throughout the year is the same as for total beer – the week surrounding the 4th of July.""A lot of the consumption is coming from people who drink [alcohol]," he said.
A woman drinks an alcohol-free beer during the annual"Fete de la Musique" , in the courtyard of the Elysee Palace in Paris in 2018."In general, I find the younger generations are pushing for more healthy-living style beverages," Garves said,"stuff with lower calories, lower carbs, no alcohol, and that's actually starting to permeate into the older generations, as well.
"You start off by drinking a full-strength IPA. You're enjoying it," Holl said."You have a second — and then for your third beer, you switch to a non-alcoholic that has the same flavors as the IPA. But it's not going to add to intoxication, it's not going to make your morning difficult."For a beer to be labeled non-alcoholic, federal law requires it to have less than 0.5% alcohol by volume.
Water boils at lower temperatures in low-pressure settings — and brewers are using the same principle to remove ethanol, the form of alcohol in beer, without using as much heat.normally boils at 173 degrees Fahrenheit. But under vacuum pressure, Garves said,"We can actually get it to evaporate off at about 20 degrees Celsius" — or 68 degrees Fahrenheit.
"If the yeast is unable to digest maltose, it's unable to create ethanol," she said, adding,"there are some really cool products out there." "If you never go above 0.5%, you don't need to get a lot of the licensing that you need to get if you make a full-strength beer and then pull out the alcohol," he said. That status means some NA sales wouldn't necessarily be included in traditional beer market estimates.
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