Sweet, unfermented stew of barley. A foam explosion. When the beer isn’t sour, it has a sour funk. weak, thin, undercarbonated, and watery. When drinking nonalcoholic beers, these are just a few of the flaws you may frequently run upon. In contrast to the gloomy truth that craft beer sales are declining, the category is flourishing, with new options appearing every day. However, an excessive number of these choices aren’t very good. Why does consistency in this ever-popular category seem to be so difficult to achieve?

The solution could lie in secrecy. N/A beer has become increasingly popular due to brewers who keep their innovations to themselves and proprietary procedures. It has developed in the exact opposite way over the last few decades than the rest of the craft beer sector.

Executive editor of Craft beverage & Brewing Magazine and the Brewing Industry Guide Joe Stange says, “In American craft brewing, there’s been a ‘no secrets’ culture—I can tell you all the details, but you’re still going to wind up with a different beer.” “On the other hand, it’s a habit that makes everyone better—sharing the methods and procedures that really work well lifts all boats.” Brewers are frequently eager to share their breakthroughs during show-and-tell when they come up with a game-changing ingredient or technique; as a result, beer gets better. Conversely, with nonalcoholic beer, brewers are left to their own devices.

Read the full story (by Courtney Iseman)  HERE.

SOURCE: PUNCH
PHOTO CREDIT: Aaron Amat/Dreamstime