Ninety-nine percent of a beer is alcohol or water. Maintaining that one percent of flavorful compounds is the challenge.
Can alcohol really be faked in a healthy way, or would a synthetic version introduce new risks? Is it possible to create a product that imitates alcohol without introducing the possibility of addiction or dependence?
Increasingly, many are beginning to abstain from alcohol for a plethora of reasons. How has this affected beers?
Beverage companies are coming up with alternatives to sugary mocktails to punch up the region’s alcohol-free nightlife.
The rise of virgin drinks reflects our drinking culture, not our health anxieties.
Non-alcoholic cocktails are a minefield, and no-lo wines are still a no-go, but alcohol-free beers continue to impress.
This is usually the season for atoning for festive excess. If you have decided (heroically) to stick to dry January, these recipes will help.
You don’t need alcohol to make your holiday festive. Serve this instead.
It is no longer the preserve of the pregnant or religious.
The controversial term may be new, but the goal is the same: Drink less. And I do.
The booze-free cocktail movement seems to be following the evolution of craft cocktails.
Euphoric drinks are rising in popularity, but do they work?
There are more nonalcoholic spirits, spritzers, and mixers than ever—and they're worthy of display in a fancy home bar setup.
Dry January may be over, but the thirst for alcohol-free drinks is still going strong.
The science behind the latest (non-)drinking trend.
For years, non-alcoholic beer required a sacrifice: to lose the buzz, you also had to lose the flavor. But that has changed in recent years, thanks to new technology that lets brewers make beer that tastes great, without the alcohol.
In Normandy, north of France, Valérie de Sutter grows juniper berries, an ingredient commonly used in gin. But this isn't just any gin, it's alcohol-free.
For a country where alcohol, often wine, is an integral part of the culture, the concept is relatively still foreign. But some statistics show French people are drinking less and less of the hard stuff.
There's no better time to drink booze-free booze, from faux tequila to adaptogenic tonics that would fit in at any fancy cocktail bar.
Craft breweries and beer giants alike are bringing non-alcoholic suds to the masses.
Marathon parties don't have to mean going overboard with the booze. Here’s the low- or no-alcohol cocktails for your next shindig.
Non-alcoholic drinks are everywhere, disguised as the real thing. This assumes we imbibe to look like we belong, but there’s more to drinking than that.
Alcohol releases endorphins and aids group interaction, and there’s craftsmanship to appreciate in wine and whisky. That’s why they won’t go out of fashion
Now a fixture of fine dining, alcohol-free mocktails may well be the most interesting option on the drinks menu these days. Pair them with a multicourse restaurant meal, or mix them at home with these nine refreshing recipes.
A few years ago, alcohol-free beers and wine were a rarity. And what was available was pretty execrable. Today, the market is booming and you can order a pint of alcohol-free IPA, with all its rich hoppiness, or a glass of “de-alcoholised” merlot that actually tastes like wine, not jumped-up grape juice.
An increasing variety of exciting nonalcoholic beverages are here to replace the Shirley Temple.
We believe that non-alcoholic craft beer should taste just as great as any other traditional craft beer you may have tried in the past.