After a heavy Christmas of what felt like drinking throughout the day and feeling pretty rubbish every time I woke up, I decided to switch my drinking habits and look at other options to enjoy myself without it needing to consume alcohol in the process.
What I found was quite interesting, I realised that the alcohol I was consuming was actually habitual, it was me telling myself that I needed or fancied a drink, when actually I would have been just as happy drinking something flavourful without alcohol content in the same situations.
This has since led to me choosing to not drink throughout the week as I actually don’t need too and this decision has changed my relationship with alcohol completely with positive effect.
I now look forward to a drink of my favourite alcoholic tipple at the weekend, compared to my old habit which was just going straight for an alcoholic option over just learning to enjoy something just as tasty but without alcohol content.
In this article I am going to run through how a non-alcoholic drink is made after doing pretty extensive research on the topic by merely just being interested in learning more.
The benefits to drinking less are astounding and it really makes a huge difference to not need that pint when you get home from work or that glass of wine with your favourite Netflix show.
Its changed the game for me and I hope that this article can give you some insight into how non-alcoholic drinks are made, the process of which alcohol is removed or not fermented and how many people are making the change to teetotalism.
Non-Alcoholic Drinks – How Are They Made?
Alcohol-free, non-alcoholic drinks, also called temperance drinks, are alcoholic drinks that don’t contain alcohol or have the alcohol removed or reduced to almost zero percent.
They are typically made with carbonated water, sugars from grains that naturally produce a less fermentable drink and special types of yeast.
Here, we will take a closer look at how non-alcoholic drinks are made and discuss some of the different techniques used.
We will also explore some of the health benefits of drinking non-alcoholic drinks.
How Is A Non-Alcoholic Drink Made?
Depending on the type of spirit or variation of normal alcoholic drinks, non-alcoholic drinks are typically made with various natural flavours. To achieve the desired taste and consistency, a variety of ingredients can be used, including:
This typically tends to be a special kind of yeast that has been manufactured for the sole purpose of making non-alcoholic drinks. These special yeasts have been adapted over time to allow the taste and aroma to really come through the drink compared to the original process of adding and taking away the yeast at certain points of the mashing process which led to a lack of taste and depth to the drink.
The grains tend to also be dependent on what the alternative drink is aiming to be. If they are creating a beer they tend to use oats, maize or rice. If they are making a spirit they tend to use the same processes whilst removing the alcohol and then add all of the botanical flavours to preserve the usual taste of a normal alcoholic drink.
Caffeine can be added to non-alcoholic stimulant drinks or if the intention of the non-alcoholic spirit is to induce a level of good mood and energy, they may add natural floral ingredients that replicate a natural stimulant.
B-Vitamins are found naturally in most non-alcoholic spirits known as water-soluble vitamins, B vitamins are necessary for human health. The body uses them to convert food into energy and support various essentially biological processes. This gives you all of the benefits without the downside of actually drinking alcohol.
Herbs And Spices
There are many herbs and spices that can be used to flavour non-alcoholic drinks, including mint, ginger, cinnamon, cardamom and juniper to name a few. These ingredients often have nutritional benefits, such as boosting metabolism or aiding indigestion and tend to be found less in non-alcoholic drinks.
Non-alcoholic drinks can sometimes contain added sugar and artificial sweeteners to make them palatable.
While these additives may not be healthy for you in large quantities, they are generally considered safe when consumed in moderation.
I would recommend researching the drinks throughout our site as we only focus on healthier, great tasting non-alcoholic drinks.
What Are The Health Benefits Of Non-Alcoholic Drinks?
Non-alcoholic drinks offer several health benefits, including:
Replacing sugary drinks with non-alcoholic drinks can help increase your daily water intake and improve your overall hydration levels.
This is important for maintaining good health, brain and body functioning especially during hot weather or after participating in physical activity.
Improved Mental Clarity
Some of our most creative hours are after the sun goes down when there is less distraction. If we decide to have an alcoholic drink instead of a softer option, we lose that mental clarity. If you want performance at work the next day, choosing a non-alcoholic option allows you to sleep better and have firm clarity the next morning.
Reduced Risk Of Obesity And Chronic Diseases
Replacing high-calorie beverages with non-alcoholic drinks can help reduce your risk of developing obesity or chronic diseases like heart disease, stroke, and diabetes. Non-alcoholic drinks tend to have almost half the calories of a normal alcoholic drink, which can often lead to a natural healthier calorie intake.
What Is The Process Of Making A Non-Alcoholic Drink?
Two main production methods are currently used for non-alcoholic beers. One way to prevent alcohol from forming during fermentation is to interfere with the brewing process.
Alternatively, beer can be removed from alcoholic status by removing the alcohol.
Alcohol Reduction And Prevention
The following techniques involve limiting or not allowing the production of alcohol to produce non-alcoholic beer.
Unlike alcoholic beer, these seem to be more popular among non-alcoholic craft breweries since they don’t need extra equipment.
A no-fermentation brew is made by excluding yeast from the wort (extracted liquid during the mashing process), reducing the possibility of alcohol being produced. Hence why you will see 0.5% alcohol content.
Limited or Arrested Fermentation
Beer is brewed in such a way as to limit or prevent fermentation during the brewing process. In a standard recipe, the wort contains more fermentable sugars. Which is where the alcohol content can be higher or lower depending on the sugars.
A brewer typically prepares the wort to have fewer fermentable sugars. The yeast won’t form a large amount of alcohol if the fermentable sugars are lowered purposefully.
Utilization of Special Yeast
Due to the growing popularity of non-alcoholic and low-alcohol beer, yeast suppliers have been working hard to research and develop specific yeast strains to allow the great taste and aroma of normal beers and spirits.
These yeasts are relatively new in the non-alcoholic brewing community and more research and development is going into the process as the years move on.
Beers that have been fully brewed and are alcoholic are removed from the alcohol using one of these methods. It is possible to remove many different substances with this method, but many are relatively new to the market.
A lower temperature is required for alcohol to boil than for water.
Brewers understand the needed quantities of Ethyl Alcohol and Ethanol to be classed as non-alcoholic and can heat the fermented beer until it contains the lowest proportions of each.
Some brewers use vacuum distillation instead to mitigate this effect.
Rather than heat the beer to a point where its flavour might be lost, it stays at a relatively warm temperature. In this way, the taste is preserved while the alcohol is evaporated out.
During the production of the drink, a membrane is used that allows alcohol, colour, and some flavour and aroma compounds to pass through.
This is a new technology but it effectively allows the brewery to create the aesthetically perfect drink.
Essentially, the beer is drained of its water, the alcohol is distilled off, and then the water is added back in the way the brewery want the product to look like.
Using reverse osmosis involves the beer passing through a semipermeable membrane under high-pressure conditions.
In this particular membrane, alcohol and other small molecules are filtered out, but the larger molecules responsible for beer’s qualities remain in the concentrate.
During diafiltration, deaerated water is continuously injected into the beer concentration during this process until it reaches the desired alcohol concentration.
What Brands Are Getting Into Making Non-Alcoholic Drinks?
The production of non-alcoholic beers has been successful with a few brands.
This has really come from huge marketing campaigns with big influencers including F1 champion Nico Rosberg.
Bitburger, Kalibur, Buckler, Bravus Brewing, Wellbeing Brewing, and Heineken 0.0 are known really as the pioneers of non-alcoholic brewing, however some of the methods used to create original non-alcoholic beers involved a lot of glucose syrup and were actually seen more like stimulant drinks.
However, many smaller breweries are starting to produce non-alcoholic beers specifically as a replacement for craft beer.
These breweries often experiment with different brewing methods and ingredients to create new and interesting flavours. And ones that can match or beat original alcoholic drinks.
How Many People Are Turning To Non-Alcoholic Drinks?
Non-alcoholic spirits are expected to grow in 2022 and beyond; analysts told Insider.
Since consumers are starting to turn away from booze-filled nights to put their health and wellbeing first, the non-alcoholic beverage industry has grown tremendously.
Many people are cutting back on alcohol entirely, while others switch to drinks that taste like their favourite tipples without alcohol.
In 2021, Nielsen data shows that non-alcoholic beverage sales in the United States rose 33% to $331 million. It has also performed particularly well in e-commerce, as Nielsen found a 315% increase in online non-alcoholic and low-alcoholic beverage dollar sales.
How Much Is The Non-Alcoholic Drink Market Worth?
Non-Alcoholic Drinks are expected to generate US$445,241m in revenue by 2022. According to the CAGR 2022-2026, the market will grow by 4.83% annually – https://www.statista.com/).
In the UK it is expected that by 2026, 32% of spending and 13% of volume consumption in the Non-Alcoholic Drinks market will be attributable to out-of-home consumption (e.g. in bars and restaurants).
In the Non-Alcoholic Drinks e-commerce market, 3.3% of total revenue will be generated through online sales by 2022.
Non-alcoholic beers are becoming increasingly popular as people become more health-conscious and find better alternatives than feeling groggy in the morning.
There are becoming more inexpensive methods for de-alcoholising beer/spirits and many brands are starting to produce their non-alcoholic varieties.
The market for non-alcoholic drinks is expected to grow significantly in the coming years. And it’s an exciting market and trend to be a part of.