What Is the Purpose of NA Beer?
As a former brewery owner, I have seen a wide range of beer ordering techniques that often include requests for the “lightest thing,” “highest ABV,” “newest thing on the menu,” or “whatever IPA is on tap.” People seem to have different objectives in mind when they go out to any type of drinking establishment. But how does that objective change when the variable of alcohol is removed? Is alcohol just a temporary delivery vehicle to an altered state of mind? Are the art and science of mixology lost when alcohol is removed? What is the purpose of non-alcoholic beverages in today’s drinking landscape?
Over the last few months, I have refrained from alcohol as a way to repair and reflect on my own mental health. I have taken this time as an opportunity to explore the newly expanding NA landscape, mostly in the form of NA beer. In the last few years, numerous establishments locally, nationally, and internationally have been expanding and growing their business to include NA products.
For some, the reason to choose NA is actually no choice at all. Many people cannot consume alcohol for medical reasons and will never again feel the effects of alcohol. Those people still want to be able to visit those spaces where they previously could enjoy a drink, but they don’t want to risk feeling left out compared to everyone around them. Having NA products available, especially in traditionally alcohol-only establishments, allows those abstaining to fit in with those who are enjoying alcoholic beverages. Having a similarly made or packaged product in hand just somehow feels more natural than that ice water or a concoction of bar mixers that’s supposed to be a mocktail.
The larger shift in drinking culture is not solely about converting to NA. Those who do still imbibe alcohol are looking for options that are similar to their alcoholic drink of choice. A long afternoon mountain bike ride might warrant that crushable Pilsner, but what if there was an option without the effects of alcohol, especially in a less hydrated and worn-out state? Or maybe you have a few more things to accomplish for the day or a long drive ahead of yourself.
From my experiences, the NA beer world is still evolving. Breweries of all sizes are still experimenting with and honing their processes and recipes. Some are better than others, and some are much better than others. Removing alcohol requires additional equipment and different methods to make beer within the 0.5% abv range to be considered NA. It’s not as simple as taking an existing product and removing the alcohol either. Alcohol itself provides complex flavors, residual sweetness, and contributes mouthfeel to a beer. Take that away and you need other properties and ingredients for the final product to make up for that omission.
Exclusively NA bars, breweries, distilleries, wineries, and bottle shops have been cropping up all over the country, giving the largest selection of NA beverages that we have ever seen. From Martin House Brewing’s Wings-flavored seltzers and Celestial Beerwork’s hop waters to Community Beer Co.’s NA beers, the metroplex is beginning to embrace NA, and there are more options now than ever before.
In the end, the choice about deciding to go NA is yours and yours alone. No one can make that choice but you. You may decide that NA isn’t right for you. You can’t find that replacement for your go-to beer, wine, or cocktail. Conversely, you might find that NA option that really sings to you and becomes your new staple. All I say is that you respect others’ choices and please drink responsibly.
Collin Zreet is a former brewery owner and is one of only eight Advanced Cicerones in the state of Texas. Throughout his experiences in the craft beer industry, he has specialized in sensory and beer quality, judging several professional beer competitions, including the Great American Beer Festival. He was also an instrumental part of setting the styles and guidelines for the Texas Craft Brewers Guild’s annual state-wide Brewers Cup. He also specializes in beer and food pairing, creating and leading over 25 beer dinners across the Dallas-Fort Worth metroplex.