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.
The rising tide of sparkling hop water coincides with two persistent consumer trends: the widespread love of hops and the growing thirst for nonalcoholic drinks.
While not without risks, hop water is relatively quick and inexpensive to produce. It also provides another way for brewers to work with hops and hop products while embracing their aromas and flavors.
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