You Need to Try These Great-Tasting Nonalcoholic Beers. No, Really.
AS A FOUNDING father of the modern American craft-beer movement, Garrett Oliver has experimented with it all. Oliver’s been the brewmaster at Brooklyn Brewery for the past 27 years, and he’s overseen IPAs, brown ales, red ales, farmhouse ales, pumpkin beers, winter beers, Belgian ales, session ales, and even an American wild ale aged on sour cherries in bourbon barrels. Yet up until two years ago, there was one style of beer he found so repugnant—so offensive to beer—that he would not think to drink it, let alone brew it himself. “I had zero interest in nonalcoholic beer the same way that I have no interest in sugar-free or fat-free cakes and cookies,” Oliver says.
But after Brooklyn’s CEO, Eric Ottaway, observed the prevalence of “near beer” on business trips to Europe, the company began to consider paying for market research for the first time in its history. In 2018, a six-figure investment showed encouraging potential and prompted Oliver to begin development on Brooklyn Brewery’s first NA beer.
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