On Monday, Elysian Brewing unveiled a non-alcoholic version of its flagship Space Dust IPA, expanding its lineup to meet ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

Using precise mash temperatures, advanced hop extracts, and specialized yeast, brewers are rethinking how much alcohol it ...

Demand for nonalcoholic beer is booming, but despite all of the discussion about the “low-to-no” alcohol movement, the “low” portion of the conversation gets left out. Beers that fall between 2% ABV ...

Malt is often referred to as the soul of beer and is as essential to beer as grapes are for wine. Malt has almost as much ...

Beers need to have less than 0.5 percent alcohol by volume to be considered nonalcoholic. To make NA beer, the alcohol is either removed or it's not produced at all during fermentation. Nonalcoholic ...

People aren't drinking beer like they used to anymore. While our lower beer-drinking habits can be boiled down to a number of different factors, one of the reasons is more and more people are checking ...

That was the motto on a sign at Kevin Barnes’ former brewery in California over a decade ago. “Our flagship IPA became a double IPA, we were making imperial IPA, double stout. [But] all of us brewers ...

As many low- and no-alcohol options are positioned as healthier alternatives, featuring fewer calories and sometimes ...

"There is increasing consumer demand for low- or non-alcoholic beers..." Where is this demand? Who is demanding this? Is this market-speak or some ABA-sponsored representation to drive "demand"? I'm ...