Nonalcoholic

Based on some of the latest economic data, here are a few visuals on the recent growth in nonalcoholic beer.

Special maltose-negative yeast strains offer an accessible route to nonalcoholic beer with a low cost of entry. While pitching the yeast is easy, however, dialing in a tasty NA product demands iteration and a careful process.

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

Plenty of evidence suggests that skillfully applied hop character can make NA beers more satisfying. While making them both tasty and food-safe is a challenge, the knowledge base is growing alongside the number of hop products that can help.

Nonalcoholic beer is a growing category, and some smaller breweries are getting into that space. However, doing it properly may entail much more study, planning, and compliance than you expect.

Hop water is going mainstream thanks to its broad appeal and low cost of entry for small breweries. In the second of a two-part series on producing hop water safely and profitably, we zoom in on production, packaging, and the importance of testing.

Bubbly, dry, quenching, and unencumbered by alcohol, calories, or carbs, hop water is gaining momentum—but is it a fit for your brewery? In the first of a two-part series, here are some key considerations.

In demand and on trend, hop water is proving to be a low-effort, high-reward offering for many small breweries.