A new report from Global Market Insights predicts the market for non-alcoholic beer and wine in North America will grow from about $20 million in 2018 to an estimated $80 million by 2025. The predictions are based on advanced technology to brew non-alcoholic beer as well as consumer demand.
The report was released in mid-July, but small and independent U.S. craft brewers don’t need a report to tell them what beer lovers want. Several breweries have already recognized there’s a place in their portfolio for non-alcoholic craft beers.
While you still have to search a little to find them, non-alcoholic craft beers exist. The breweries who make them are eager to extend the craft beer experience, minus the alcohol, to people who want to be part of the craft beer community.
Headquartered in Minneapolis, Hairless Dog Brewing Co. has seen sales of its non-alcoholic craft beer take off since founders Paul Pirner and Jeff Hollander began selling their first batch of brew in late 2018. The duo recently signed a deal with Total Wine & More to take Hairless Dog nationwide in November 2019.
Nonalcoholic beer is coming out from the back of the cooler.
As more people turn to buzz-free beverages for celebrations and nights out with friends, a new wave of no-alcohol brews with more flavor and panache is hitting the market.
Minneapolis craft brewers Paul Pirner and Jeff Hollander are among those pushing hard to meet rising demand.
Beer or Gatorade? There’s no contest when it comes to taking the podium. The German Olympic team shipped thousands of cases of non-alcoholic beer into Olympic Village during the 2018 Pyeongchang Games and tied Norway for the most gold medals. Conventional beer can be healthy. Non-alcoholic beer is even healthier. And we partnered with WellBeing Brewing, the country’s first brewery dedicated to craft non-alcoholic beer, to make WellBeing Victory Wheat the healthiest--and most hydrating--pint you’ve ever cracked open.
Cheers to breaking milestones. WellBeing Victory Wheat is the first non-alcoholic craft beer to introduce electrolytes into the brewing process.
When you live in San Diego, the craft beer capital of the world, beer tasting becomes woven into the fabric of your social life. My husband and I would go check out new breweries and taste lineups of sours or Flemish style ales, not to mention big IPAs. With friends we’d picnic at Stone Brewery, celebrate at Ballast Point, or take our dog to Coronado Beer Company. We homebrewed and we went to game nights where a new craft beer was always on tap. This all matched my enthusiasm for wine as well, which equally called for visits to the Mexican wine valley. For a long time, my identity was rooted in considering myself a wine and craft beer connoisseur.
But a few years ago, I started getting sober curious.
Non-alcoholic beer has long had a negative stigma associated with it. When ordering or indulging in an NA beer, one might get questioned:
“Does that taste like beer?”
“What’s the point?”
“Isn’t that just wasted calories?”
“Why don’t you get a real beer?”
Like most topics in life, a lack of education leads to ignorance, so I cannot blame society at large for not understanding the innate value that these unique beverages can bring to individuals and to the world as a whole. It all starts with recognizing the global significance and potential impact NA beer has on people of all walks of life, all over the world. NA beer is not only “real beer”, it is a global movement. A movement I like to call “The NAB Effect”.
Most people don’t associate sobriety or mindfulness with Las Vegas. The city of sin has done a good job of cultivating a very specific narrative of blackout partying thanks to movies like The Hangover and the “What happens in Vegas, stays in Vegas” motto.
When I moved back home to Las Vegas I was about 6 weeks dry and I was surprisingly calm. Because I’d grown up in Southern Nevada, I knew that there was so much more than long drunken casino nights to be had--plentiful hiking and a vibrant downtown arts scene are just some of the perks offered in this supportive and progressive desert community.
One thing I was worried about however was what to drink. Sounds silly, I know, but after years of unwinding with alcohol after the workday, I needed to be diligent about creating new habits. Over the next two years I restocked the areas in our kitchen that would have held alcohol in our past life and instead filled them with alcohol-free alternatives.
For all the beer snobs out there, here’s a quick quiz: What’s the fastest-growing category of beer? Is it IPAs? Sours? Some European brew with a name you don’t know how to say?
Nope. The fastest-growing beer segment is… non-alcoholic beer. That’s right, O’Doul’s die-hards: According to recent research, non-alcoholic beer sales grew 3.9% last year while boozy beer sales grew just 0.2%.
Today, non-alcoholic beer accounts for just 5% of overall beer consumption. But AB InBev, the largest beer company in the world, plans for 20% of its beer sales to be low or non-alcoholic by 2025.
I'm finally no longer embarrassed to say I don't drink - in fact I'm proud of it. And as time goes on, I realise that more and more other people are interested in how to do it too. And if you've just finished dry January and are considering staying away from alcohol, you might be one of them.
The health risks of alcohol are becoming so much more evident to us these days. Alcohol is linked to seven forms of cancer, including breast cancer and bowel cancer - the less you drink, the lower your risk. A bit like smoking really…
Alcohol can contribute to diabetes, heart disease and pancreatitis, as well as liver disease and mental health issues. But we're finally getting more clued in. The tide is beginning to turn - even here in Ireland. With big breweries such as Guinness, Heineken and Budweiser all bringing out new zero per cent alcohol beers, as well as independents like Brew Dog joining in, you know there has been serious thought put into how the market is changing.
After a long day on the canning line, sometimes the last thing a brewer wants is a beer. Enter hop water, a zero calorie, zero-ABV alternativethat is becoming the refreshment of choice for brewers like Jerry Gnagy at Against the Grain Brewery and Smokehouse in Louisville, Kentucky.
Gnagy began making hop seltzer for the brewery workers as an alcohol-free alternative to beer. Gnagy adds dry hops and sometimes a little hop oil to seltzer water. “There’s no alcohol, malt or sugar, just the hop flavor,” he says. “We add a bit a caramel color so it looks like a beer.”
For decades, non-alcoholic beer and its thin, acidic tastehasoffended the very idea of beer. But now, craft breweries focused solely on beer without booze are producing pints worth toasting. The Runner's World staff rounded up the most promising options—from a legit IPA to a creamy stout—for anyone seeking beer sans buzz. These are our five favorites.