Most drinkers today are looking for healthier booze as opposed to the stuff they previously drank. This inordinately means bringing forth certain changes in one’s fixed recipes. But what if you could use whatever you had, simply by tweaking things a little? Well, that is certainly something to ponder upon.
The research company Nielsen recorded sometime back that most drinkers today looked for different alternatives to beer. In today’s world, Hard seltzer is the way to go. Back in 2019, sales reached $1.2 billion and continue to rise in the present year.
And why does one drink this ‘healthier booze’? This is an indulgence that doles out fewer carbs, fewer calories, a minuscule amount of alcohol, and less guilt.
A lot of breweries today are taking in the shifting trends and trying to acclimatize and adapt to it. It is now left to the smaller breweries to either get on the bandwagon or be left astray.
Here are a few paths through which smaller breweries can bring in ‘healthier booze’.
Most breweries produce it with the age-old technique of sugar water with yeast. The yeast could be anything- from beer to wine, anything that requires a lot of nutrients. After the fermentation, most breweries would start dilution, for they are usually concocted at high gravities. As far as flavoring goes, you can either do it while packaging or at the bar.
Why do you make it? It is cheap.
No, and Low-Alcohol Beer
Brewing this can be complex, but if done correctly, all the fitness nuts will lift you on their shoulders. For this, you need to first brew beer. Next, try removing the alcohol from the beer. Not that easy now, is it?
What you can do is heat the bear to 172°F, which will lower the alcohol content. Yet, this can result in a change of taste in the beer, due to oxidation. Now, while you can use vacuum-distillation technology to reduce the heat, it doesn’t come cheap.
There are a lot more ways to experiment with it, but all of them leave large sugar residues. So, do pasteurize.
As we have seen, light beer is not exactly new to the USA. With Bud Light, Coors Light, and others, there are enough varieties to choose from. What is new, incidentally, is the micro-brewing industry jumping in on it.
This becomes ironic when you realize the micro-brewing industry grew due to light beer in the first place. And then you have the craft brewers, who mess around with the light brew to find the balance. After all, it all depends on what tastes well.
Healthier Booze Is The Way Forward
Most people who buy kombucha don’t care about the taste or the flavor. What interests them is the live probiotic inside, which is beneficial for a healthy gut. Kombucha, in itself, is alcoholic tea made with a combination of bacteria and yeast. If it is Hard Kombucha, one can link the presence of some more alcohol in it.
Making Kombucha should be pretty easy for these breweries. This relatively healthier booze requires the same equipment for brewing, fermenting, re-fermenting, that are present in most breweries.
Hard coffee brews aren’t exactly healthy drinks. But they do serve the purpose of being beer alternatives. The two most famous brands in the market currently are La Colombe and Pabst Blue Ribbon. While serving hard coffee would be pretty easy and convenient for most bars with a nitro tap, it doesn’t come close to a coffee stout. On the other hand, one may never know when a trend overshadows quality.
So, if you are an avid drinker looking for some healthier booze for your palate, do give these a try. You won’t be disappointed.