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…
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Dea Latis, a UK-based women and beer interest group led by Annabel Smith, is leading a vital new study to delve further into women’s attitudes and behaviours relating to the world of beer. Following their trailblazing 2018 report – The Gender Pint Gap – which ignited industry-wide conversations, Dea Latis’ subsequent research in 2019 highlighted…
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The hop industry is likely to face unprecedented challenges in the future: Climate change, higher production costs and increasingly stringent legal requirements in pesticide use are all potential threats to our companies and are likely to impact the business of brewing. With a new analytical tool, hop specialist BarthHaas aims to help its customers identify…
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Another tough year of business was had by the brewing sector, and even the major companies were not exempt. Modelo Especial won the off-premise sales title while Bud Light was enmeshed in the cultural wars and saw a decline in sales. As to the Brewers Association, craft breweries saw nearly no increase in 2022 and…
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A craft brewer in Ontario is applauding a plan by the province government to increase the number of grocery and convenience stores in the province that sell beer, wine, and other low-alcohol beverages. Convenience, supermarket, and big-box stores that participate will be allowed to offer beer, wine, cider, seltzers, coolers, and ready-to-drink cocktails starting on…
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Challenges continue in a mature and competitive market As 2023 draws to a close, the Brewers Association—the not-for-profit trade association dedicated to small and independent American craft brewers—recaps a year that proved challenging for many small and independent brewers facing a mature, competitive marketplace. Its mid-year survey indicated a production dip, with all signs pointing…
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According to a recent Cornell research, the absence of alcohol in nonalcoholic or low-alcohol beer, especially during production, storage, and pouring, may create an environment that is favourable for the proliferation of foodborne pathogens. According to the researchers, the lack of physical barriers that microorganisms need to colonize the beverage might make these brews more…
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A Finnish startup is creating beverages from carbon dioxide emitted during alcohol production, and attempting to decarbonize the alcohol business. The process of making alcohol is thought to be carbon-intensive. It is not only dependent on the production of basic materials like potatoes, wheat, and beets, but it also generates a significant amount of nearly…
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According to a survey by the food and drink production consultant NIRAS, brewers have the chance to establish new industry benchmarks as sustainability becomes a “must have” rather than a “nice to have.” The research, “Building sustainability in brewing,” examines how sustainability may soon become a de facto “licence to operate” through a mix of…
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The growing trend of low and no servings is “maturing” and “ingrained” in culture as items become increasingly “in their own right” to be consumed with alcohol. According to Becky Keane, co-founder of low and no brewery Nirvana in Leyton, East London, UK, there is a “misconception” that people only choose alcohol-free drinks because they…
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