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Let's talk Non-alcoholic beer
Posted on 4/28/13 at 1:27 pm
Posted on 4/28/13 at 1:27 pm
In the past 10 years or so (I'm just speculating -- I feel like 10 years is a fair estimate for American craft brewing), I feel as if beer has enjoyed a renaissance of sorts. Today there is a beer available for quite literally every palate. If you like a certain set of flavors, chances are there is a beer that can meet those desires. Microbreweries abound that cater to every taste except for one -- the non-alcoholic variety. To my knowledge, outside of the standard O'Doul's-esque beers, no analogues exist to the wonderful brews we know and love. Why is that? Is it just purely a matter of revenue? There aren't enough dollars to be generated in that particular market to justify the expenditures by breweries? Is it even possible to brew something like a non-alcoholic IPA? I guess home brewers might have some particular insight into this matter. It's just a random thought that popped into my head today.
7
Posted on 4/28/13 at 1:34 pm to Matisyeezy
I treat non-alcoholic beer like decaf coffee, its just not something I need in my life.
Posted on 4/28/13 at 1:36 pm to DEANintheYAY
I agree, Dean. I don't play with that garbage because it is exactly that -- garbage. But what would happen if there were a non-alcoholic beer that was actually, you know, good? Hell, I'd probably give it a shot.
Posted on 4/28/13 at 1:37 pm to Matisyeezy
Possibly. To be honest my mind is a bit hazy right now from too much alcohol last night. Might need to give this some thought once my mind clears.
Posted on 4/28/13 at 1:41 pm to Matisyeezy
Many craft brewers do produce "table beer" which is around 2%. They usually don't bottle this though. Just on tap.
Now if a drink is non-alcoholic, it can't be beer. I'm not sure what Odouls does to replace the barley/malts which in the brewing process begets sugar which yeast eats to produce alcohol. You could hop up an Odouls to make a sorta IPA.
Now if a drink is non-alcoholic, it can't be beer. I'm not sure what Odouls does to replace the barley/malts which in the brewing process begets sugar which yeast eats to produce alcohol. You could hop up an Odouls to make a sorta IPA.
Posted on 4/28/13 at 1:45 pm to Zappas Stache
quote:
barley/malts which in the brewing process begets sugar which yeast eats to produce alcohol
See, that's what I thought. I thought it was pretty intrinsic to the process. I saw some O'Doul's today, though, and it got me to thinking.
I've never encountered one of those "table beers,' but I've also never really looked. That's really interesting, Zappa, thanks for the input.
Posted on 4/28/13 at 2:14 pm to Matisyeezy
Demand and cost are the 2 main reasons imo.
Here's an article about 1 brewery doing just that: [link=(www.guysdrinkingbeer.com/michigan-brewer-taps-into-the-unexplored-market-of-non-alcoholic-craft-beer/)]LINK[/link]
Here's an article about 1 brewery doing just that: [link=(www.guysdrinkingbeer.com/michigan-brewer-taps-into-the-unexplored-market-of-non-alcoholic-craft-beer/)]LINK[/link]
Posted on 4/28/13 at 2:36 pm to Matisyeezy
A few imports make one I've had...warsteiner fresh, st Pauli girl, weihenstephaner, paulaner, and bitburger. All I personally find much better than the standard odouls or buckler. Fentimans makes a decent .5% shandy as well available locally.
Posted on 4/28/13 at 7:29 pm to lilwineman
St. Pauli's girl is decent.
Posted on 4/29/13 at 11:20 am to Matisyeezy
Scales of economy. Non-alcoholic brews are such a small part of the market even for the major brewers. When micro-brewers have limited capacity and a limited market there just isn't room to make one.
Posted on 4/29/13 at 1:27 pm to Matisyeezy
quote:
Let's talk Non-alcoholic beer
Let's not
Posted on 4/29/13 at 2:56 pm to REB BEER
For medical reasons I could not drink alcohol or caffeine for years, bad gastritis if I did. That means if I'm eating out the beverage choices are very limited, water or non alcohol beer. Some soft drinks like sprite don't have caffeine, but I didn't want all the sugar, 99% of restaurants don't have a no sugar no caffeine choice.
So I frequently got an Odouls or my favorite, Buckler. Keep in mind these beverages were invented by lawyers, not brewmasters. Places carry them so if someone gets drunk and hurts someone it lessens their liability if they offer a non alcoholic option.
But they are not bad, but it sure doesn't taste like beer.
So I frequently got an Odouls or my favorite, Buckler. Keep in mind these beverages were invented by lawyers, not brewmasters. Places carry them so if someone gets drunk and hurts someone it lessens their liability if they offer a non alcoholic option.
But they are not bad, but it sure doesn't taste like beer.
Posted on 4/29/13 at 3:05 pm to andouille
Interesting responses, guys, and largely in line with what I was thinking. I was also unaware of the other varieties of NA Beer that are out there. Interesting.
REB BEER, kill yourself. Don't like the thread, don't open it.
REB BEER, kill yourself. Don't like the thread, don't open it.
Posted on 4/29/13 at 5:48 pm to Matisyeezy
Clausthaler & Kaliber are both decent
I've also had the aformentioned St Pauli Girl which is OK as is Beck's
I've also had the aformentioned St Pauli Girl which is OK as is Beck's
Posted on 4/29/13 at 8:51 pm to Matisyeezy
Coors Cutter
Posted on 4/29/13 at 8:57 pm to TommyCheeseballs
quote:
Clausthaler & Kaliber are both decent
I've also had the aformentioned St Pauli Girl which is OK as is Beck's
All of those are far better, imo, than O'Doul's.
I occasionally take breaks from alcohol (although it's been about two years since my last break) and I tried most of the available non-alcoholic brews. In fact, it's about time for another break for me. When stopping off at my neighborhood bar on the way home on a Monday night and having 3 pints and 3 shots seems ordinary, I need to step back . . . or not. I don't know.
Posted on 4/29/13 at 9:09 pm to Matisyeezy
quote:
Let's talk Non-alcoholic beer
Oxy-moron if I've ever seen one.
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