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"caption": "One near-beer pioneer is Heineken, which launched alcohol-free Heineken 0.0 this summer in Europe and Israel.",
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"disqusTitle": "Pioneers Of High-Quality Near Beer Are Banking On Non-Drinking Binges",
"title": "Pioneers Of High-Quality Near Beer Are Banking On Non-Drinking Binges",
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"content": "\u003cp>Jeff Stevens decided to give up alcohol when he was 24.\u003c/p>\n\u003cp>He's 50 now — and he's had no regrets about going sober for the sake of his health. Except for one thing: He has really missed good beer.\u003c/p>\n\u003cp>\"If you're drinking, you have an infinite amount of things you can drink,\" Stevens says. Shelves are full of craft IPAs, stouts and bitters. \"Whereas only about half the bars I've been to have a non-alcoholic beer. And if they do, it's usually just one choice.\"\u003c/p>\n\u003cp>Usually, it didn't taste very good, which was especially disappointing for Stevens — a beer buff who did marketing for booze companies. \"There's this craft beer explosion happening all over the U.S., but no one is making non-alcoholic versions,\" Stevens says.\u003c/p>\n\u003cp>So he decided to do it himself. He started \u003ca href=\"https://wellbeingbrewing.com/\">Wellbeing Brewery\u003c/a> in Missouri last year, and he's planning to debut his first two beers — an amber and a wheat — in January.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The beginning of a movement\u003c/strong>\u003c/p>\n\u003cp>Stevens is a bit ahead of the curve in the U.S. — where most non-alcoholic beer on offer is the same limp, tinny stuff that first came out in the '80s, their only real selling point being the fact that they had less than 0.5 percent alcohol by volume. But alcohol-free beers are catching on in the UK, Europe and Canada, and specialty brewers and big brands alike are using new techniques to create new varieties of flavorsome booze-free brews.\u003c/p>\n\u003cp>Even in London — where I'm based, and where the pubs fill up by 4 p.m. — it has become increasingly common to find non-alcoholic craft ales stocked alongside classics. And they're almost suspiciously good.\u003c/p>\n\u003cp>When I bought a \u003ca href=\"https://www.brewdog.com/item/61/BrewDog/Nanny-State.html\">Nanny State\u003c/a> beer, from the Scottish brewery Brewdog, for a friend of mine — a professional chef — he slurped it down without noticing it was alcohol-free. Even after I told him, he happily finished it.\u003c/p>\n\u003cp>\"There's no real reason you can't make great quality non-alcoholic beer,\" says Rob Fink, whose \u003ca href=\"https://www.bigdropbrew.com/\">Big Drop Brewing Co\u003c/a>. in Berkshire, England, only makes beers with an alcohol-by-volume (ABV) lower than 0.5 percent. Most non-alcoholic beers you'd find 20 years ago were made by boiling the ethanol out of normal brews. \"The problem is, when you heat beer, you change its flavor,\" Fink explains. \"You destroy a lot of its delicate aromas.\"\u003c/p>\n\u003cp>Some of the newer, better alcohol-free beers are created through a process called \"arrested fermentation,\" Fink says. That's when you stop the brewing process before the yeast has turned the sugar into alcohol, usually by cooling things down to where the yeast falls dormant. But beers made this way were a bit too flat and sweet for Fink's taste.\u003c/p>\n\u003cp>\"At Big Drop we use a combination of different techniques to reduce the alcohol content of our beers,\" Fink says. The process begins with less grain than traditional beer recipes, \"because less grain means there's less sugar for the yeast to convert into alcohol,\" he says. The company also uses what Fink calls a \"lazy\" yeast — \"a strain of yeast that's particularly slow at converting sugar into alcohol.\" And the beer is brewed at a higher temperature, at which point the lazy yeast begins to act even lazier. Finally, at the very end of the brewing process, a bit of lactose is added to give the beers extra flavor and body.\u003c/p>\n\u003cp>There are other ways to reduce beer's alcohol content that Fink isn't using. At Wellbeing, Stevens uses a process called \"vacuum distillation.\" This means he heats up alcoholic beer in a vacuum, very gently, at low temperatures. So \"the beer hardly even notices\" that the alcohol is evaporating, Stevens explains. He also uses high-tech equipment to capture any aromatics that try to escape during the heating process, and adds them back in at the end.\u003c/p>\n\u003cp>Other brewers, including Germany's \u003ca href=\"http://www.clausthaler.com/\">Clausthaler\u003c/a>, use reverse osmosis, which more or less filters the alcohol out of the beer. Different techniques work best for different styles of alcohol-free beer, Fink says.\u003c/p>\n\u003cp>\u003cstrong>Seeking out the stout\u003c/strong>\u003c/p>\n\u003cp>Fink, who decided to cut back on alcohol three years ago after the birth of his first child, quit his job as a lawyer to start Big Drop in 2016, mostly because he was craving non-alcoholic versions of the craft stouts he loved. \"There are good European — German and Czech — alcohol-free options that I managed to find,\" he says. \"But none of them were stouts.\"\u003c/p>\n\u003cp>Fink says that he didn't start the company because he identified a trend, \"but it's been sort of a happy coincidence that this has become one.\"\u003c/p>\n\u003cp>Joining the growing group of near-beer pioneers is Heineken, which launched alcohol-free Heineken 0.0 this summer in Europe and Israel. My boyfriend and I were more than a bit skeptical when we picked some up from our local supermarket.\u003c/p>\n\u003cp>\"Not as bad as I thought it would be,\" is his verdict. \"It tastes like a mix of lager and grape candy.\"\u003c/p>\n\u003cp>It definitely doesn't taste like a regular Heineken — but that's exactly what Heineken brewers are going for, says spokesperson David Pugh. \"Removing alcohol from regular 5 percent Heineken,\" he writes in an email, \"wouldn't deliver the best tasting non-alcoholic beer.\" Instead, the company uses a mix of two brews with different flavor profiles, removes the alcohol and then adds in a proprietary blend of flavors at the end.\u003c/p>\n\u003cp>At this point, neither Heineken nor Budweiser — which released a non-alcoholic brew called Prohibition in Canada last year and the in UK this Fall — has plans to to sell their alcohol-free options in the U.S. But as Reuters reported last year, AB InBev, the company that owns Budweiser, \u003ca href=\"http://www.reuters.com/article/us-beverages-alcohol/big-brewers-see-strong-potential-for-weak-beer-idUSKCN0ZT0FB\">predicts\u003c/a> that low-alcohol and alcohol-free beers will make up 20 percent of its sales by the end of 2025.\u003c/p>\n\u003cp>That prediction is well founded, says \u003ca href=\"http://www.mintel.com/team/jforsyth/\">Jonny Forsyth\u003c/a>, at the global market research firm Mintel. \"Non-alcoholic beer has really risen in Europe, especially in Germany and Spain, to the point where it's become a mainstream option,\" he says.\u003c/p>\n\u003cp>The German beer company \u003ca href=\"https://us.erdinger.de/beer.html\">Erdinger\u003c/a> was one of the pioneers of a movement to make better non-alcoholic beer in the early aughts, Forsyth says. Now, it's \"Alkoholfrei\" beer is ubiquitous in central Europe. And for the past few years, Erdinger has been heavily marketing its alcohol-free beer as a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\">sports recovery drink\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ABV myth\u003c/strong>\u003c/p>\n\u003cp>Most German beers have traditionally had ABVs between 4 and 5 percent, Forsyth says — so the move to .5 percent ABV wasn't too hard to sell there. The \u003ca href=\"http://www.mintel.com/blog/drink-market-news/is-america-ready-for-lower-alcohol-beer\">craft beer scene in the U.S\u003c/a>., on the other hand, is ruled by super-strong Imperial Ales and tripels, Forsyth says. \"There seems to be this idea that high ABV means high quality.\" But he predicts that's going to change over the next few years, \"especially because every time I look at the younger generation, I see they're so much more health aware.\"\u003c/p>\n\u003cp>That's what Stevens at Wellbeing is banking on. \"Of course my potential market is people like me — who are sober — and also pregnant women,\" he says. \"But there are also people who do drink. And maybe they're out at a bar and they've had a couple, but they want to keep hanging out and watch the game, and they're looking for something else to drink — that's where I can offer something.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance writer based in London. Contact her @maanvisings\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Even if you're staying sober, sometimes you might just miss the taste of a really good beer. But the market for high-end booze-free brews has gone largely untapped. That's starting to change.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jeff Stevens decided to give up alcohol when he was 24.\u003c/p>\n\u003cp>He's 50 now — and he's had no regrets about going sober for the sake of his health. Except for one thing: He has really missed good beer.\u003c/p>\n\u003cp>\"If you're drinking, you have an infinite amount of things you can drink,\" Stevens says. Shelves are full of craft IPAs, stouts and bitters. \"Whereas only about half the bars I've been to have a non-alcoholic beer. And if they do, it's usually just one choice.\"\u003c/p>\n\u003cp>Usually, it didn't taste very good, which was especially disappointing for Stevens — a beer buff who did marketing for booze companies. \"There's this craft beer explosion happening all over the U.S., but no one is making non-alcoholic versions,\" Stevens says.\u003c/p>\n\u003cp>So he decided to do it himself. He started \u003ca href=\"https://wellbeingbrewing.com/\">Wellbeing Brewery\u003c/a> in Missouri last year, and he's planning to debut his first two beers — an amber and a wheat — in January.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The beginning of a movement\u003c/strong>\u003c/p>\n\u003cp>Stevens is a bit ahead of the curve in the U.S. — where most non-alcoholic beer on offer is the same limp, tinny stuff that first came out in the '80s, their only real selling point being the fact that they had less than 0.5 percent alcohol by volume. But alcohol-free beers are catching on in the UK, Europe and Canada, and specialty brewers and big brands alike are using new techniques to create new varieties of flavorsome booze-free brews.\u003c/p>\n\u003cp>Even in London — where I'm based, and where the pubs fill up by 4 p.m. — it has become increasingly common to find non-alcoholic craft ales stocked alongside classics. And they're almost suspiciously good.\u003c/p>\n\u003cp>When I bought a \u003ca href=\"https://www.brewdog.com/item/61/BrewDog/Nanny-State.html\">Nanny State\u003c/a> beer, from the Scottish brewery Brewdog, for a friend of mine — a professional chef — he slurped it down without noticing it was alcohol-free. Even after I told him, he happily finished it.\u003c/p>\n\u003cp>\"There's no real reason you can't make great quality non-alcoholic beer,\" says Rob Fink, whose \u003ca href=\"https://www.bigdropbrew.com/\">Big Drop Brewing Co\u003c/a>. in Berkshire, England, only makes beers with an alcohol-by-volume (ABV) lower than 0.5 percent. Most non-alcoholic beers you'd find 20 years ago were made by boiling the ethanol out of normal brews. \"The problem is, when you heat beer, you change its flavor,\" Fink explains. \"You destroy a lot of its delicate aromas.\"\u003c/p>\n\u003cp>Some of the newer, better alcohol-free beers are created through a process called \"arrested fermentation,\" Fink says. That's when you stop the brewing process before the yeast has turned the sugar into alcohol, usually by cooling things down to where the yeast falls dormant. But beers made this way were a bit too flat and sweet for Fink's taste.\u003c/p>\n\u003cp>\"At Big Drop we use a combination of different techniques to reduce the alcohol content of our beers,\" Fink says. The process begins with less grain than traditional beer recipes, \"because less grain means there's less sugar for the yeast to convert into alcohol,\" he says. The company also uses what Fink calls a \"lazy\" yeast — \"a strain of yeast that's particularly slow at converting sugar into alcohol.\" And the beer is brewed at a higher temperature, at which point the lazy yeast begins to act even lazier. Finally, at the very end of the brewing process, a bit of lactose is added to give the beers extra flavor and body.\u003c/p>\n\u003cp>There are other ways to reduce beer's alcohol content that Fink isn't using. At Wellbeing, Stevens uses a process called \"vacuum distillation.\" This means he heats up alcoholic beer in a vacuum, very gently, at low temperatures. So \"the beer hardly even notices\" that the alcohol is evaporating, Stevens explains. He also uses high-tech equipment to capture any aromatics that try to escape during the heating process, and adds them back in at the end.\u003c/p>\n\u003cp>Other brewers, including Germany's \u003ca href=\"http://www.clausthaler.com/\">Clausthaler\u003c/a>, use reverse osmosis, which more or less filters the alcohol out of the beer. Different techniques work best for different styles of alcohol-free beer, Fink says.\u003c/p>\n\u003cp>\u003cstrong>Seeking out the stout\u003c/strong>\u003c/p>\n\u003cp>Fink, who decided to cut back on alcohol three years ago after the birth of his first child, quit his job as a lawyer to start Big Drop in 2016, mostly because he was craving non-alcoholic versions of the craft stouts he loved. \"There are good European — German and Czech — alcohol-free options that I managed to find,\" he says. \"But none of them were stouts.\"\u003c/p>\n\u003cp>Fink says that he didn't start the company because he identified a trend, \"but it's been sort of a happy coincidence that this has become one.\"\u003c/p>\n\u003cp>Joining the growing group of near-beer pioneers is Heineken, which launched alcohol-free Heineken 0.0 this summer in Europe and Israel. My boyfriend and I were more than a bit skeptical when we picked some up from our local supermarket.\u003c/p>\n\u003cp>\"Not as bad as I thought it would be,\" is his verdict. \"It tastes like a mix of lager and grape candy.\"\u003c/p>\n\u003cp>It definitely doesn't taste like a regular Heineken — but that's exactly what Heineken brewers are going for, says spokesperson David Pugh. \"Removing alcohol from regular 5 percent Heineken,\" he writes in an email, \"wouldn't deliver the best tasting non-alcoholic beer.\" Instead, the company uses a mix of two brews with different flavor profiles, removes the alcohol and then adds in a proprietary blend of flavors at the end.\u003c/p>\n\u003cp>At this point, neither Heineken nor Budweiser — which released a non-alcoholic brew called Prohibition in Canada last year and the in UK this Fall — has plans to to sell their alcohol-free options in the U.S. But as Reuters reported last year, AB InBev, the company that owns Budweiser, \u003ca href=\"http://www.reuters.com/article/us-beverages-alcohol/big-brewers-see-strong-potential-for-weak-beer-idUSKCN0ZT0FB\">predicts\u003c/a> that low-alcohol and alcohol-free beers will make up 20 percent of its sales by the end of 2025.\u003c/p>\n\u003cp>That prediction is well founded, says \u003ca href=\"http://www.mintel.com/team/jforsyth/\">Jonny Forsyth\u003c/a>, at the global market research firm Mintel. \"Non-alcoholic beer has really risen in Europe, especially in Germany and Spain, to the point where it's become a mainstream option,\" he says.\u003c/p>\n\u003cp>The German beer company \u003ca href=\"https://us.erdinger.de/beer.html\">Erdinger\u003c/a> was one of the pioneers of a movement to make better non-alcoholic beer in the early aughts, Forsyth says. Now, it's \"Alkoholfrei\" beer is ubiquitous in central Europe. And for the past few years, Erdinger has been heavily marketing its alcohol-free beer as a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\">sports recovery drink\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ABV myth\u003c/strong>\u003c/p>\n\u003cp>Most German beers have traditionally had ABVs between 4 and 5 percent, Forsyth says — so the move to .5 percent ABV wasn't too hard to sell there. The \u003ca href=\"http://www.mintel.com/blog/drink-market-news/is-america-ready-for-lower-alcohol-beer\">craft beer scene in the U.S\u003c/a>., on the other hand, is ruled by super-strong Imperial Ales and tripels, Forsyth says. \"There seems to be this idea that high ABV means high quality.\" But he predicts that's going to change over the next few years, \"especially because every time I look at the younger generation, I see they're so much more health aware.\"\u003c/p>\n\u003cp>That's what Stevens at Wellbeing is banking on. \"Of course my potential market is people like me — who are sober — and also pregnant women,\" he says. \"But there are also people who do drink. And maybe they're out at a bar and they've had a couple, but they want to keep hanging out and watch the game, and they're looking for something else to drink — that's where I can offer something.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance writer based in London. Contact her @maanvisings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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"pbs-newshour": {
"id": "pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
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