The low alcohol (“lo”) beer segment is gaining traction, complementing the growing interest in no-alcohol beers. This growth is driven by consumer preferences and propelled by tax incentives, traditional beer styles, and brewer innovation.
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To reach broader audiences and appeal to drinkers of every age, breweries are producing flavorful sodas that are as compelling as craft beers.
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Lower-alcohol beer can be produced through various methods, including limiting fermentable sugar formation during mashing, halting fermentation before all sugars are converted, using yeast strains unable to ferment certain sugars, and removing alcohol via vacuum distillation or membrane filtration.
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Many breweries are now producing light lagers to meet the growing consumer demand for low-calorie, easy-to-drink beers. These light lagers provide a refreshing alternative for beer enthusiasts and often feature unique ingredients and branding to stand out in the market. Breweries see these offerings as a way to attract a broader customer base and provide an approachable option in their taprooms and retail spaces.
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NA beers are substantially different from standard beers in the sense that they have no ethanol, and therefore have fundamentally different characteristics which require different criteria for evaluation.
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Exploring the balance between brewer-driven and consumer-driven innovation in the beer industry, suggesting that true innovation addresses consumers’ unrecognized needs and requires patience, rather than simply responding to their current demands.
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