In this method, both alcoholic beers and no-alcohol beers are made the same, and the alcohol is removed after the process. This is the favoured method with large breweries and beer brands, requiring them to buy additional equipment, which is usually expensive. Even within this process, there are several methods for dealcoholisation, and new processes are being developed every day. Here are the main ones:

• Boiling. Since alcohol has a lower boiling point than water, steaming the beer can leave it alcohol-free. It can, however, damage the flavour if the brewer is not careful.

• Vacuum distillation. Since high temperatures can modify the flavour, boiling in a vacuum is a better solution. This allows for the boiling point to be much lower.

Reverse osmosis. This method is the most technical on the list. The brewers pass the beer through a sophisticated piece of machinery membrane. The membrane catches the large flavour molecules while allowing the smaller alcohol molecules to pass through.

Here, the low-alcohol beverage is also made with the same process, and the alcohol is removed after the fact. The way to do it is by adding water to the beer until the alcohol content reduces to 0.5%. It is similar to having a large batch of soft drink concentrate and diluting it to reach the right consistency. However, it requires a significant amount of balancing to sustain the flavour and carbonation.

As mentioned above, alcohol occurs in craft beer during the fermentation process. This is when the yeast feeds on sugars from the malt. So another way to make the beverage alcohol-free is to limit that step. The most common thing for brewers is to adjust their recipe so it has fewer fermentable sugars, which leads to a lower ABV. There are also strains of yeast that naturally contain fewer sugars in them.

Another option is through arrested fermentation. In this process, brewers inactivate the yeast before it can start the production of high-volume alcohol. The way to do this is to lower the temperature of the beer near the freezing point while it’s fermenting, as yeast feeds on heat.

One final method to produce a completely non-alcoholic drink is by removing fermentation. This means that the wort won’t come in contact with the yeast, resulting in 0.00% ABV. This method guarantees no traces of alcohol, however, it may result in an overly sweet beer, which may resemble a dessert.

Alcohol-Free Punk is our flagship alcohol-free beer, inspired by the recipe of our original Punk IPA. What we’ve got is a non-alcoholic beer with the tropical fruity flavour of pumpkin. It’s incredibly light and crisp with a beautiful tropical white wine aroma, lots of citrus and pine and refreshing finish. Delicious!

Nanny State is the first alcohol-free beer that we ever released. It’s a dark beer balanced with a massive hit of bitter hops. We add hops all the way through the process of making Nanny State to give a really flavourful bitter beer despite the lack of alcohol. It has a nice copper body with aromas of rich malts, toasted bread crust and an aggressive piny and citrusy bitter hop taste. If you love hops but want to skip on the alcohol, Nanny State is the beer for you.

Alcohol-free Hazy is our Alcohol Free New England IPA. It’s a beautifully hazy, soft and juicy IPA with none of the alcohol. With a pale yellow colour and a subtle haze, it smells like orange and pineapple. Smooth, juicy, summery: it’s everything you want from a New England IPA.

What you get with Lost AF is a nice pale straw coloured body, crystal clear with a nice crisp carbonation. It’s has a lovely aroma of freshly cut grass, a little hint of lemon and a nice bread malt. It’s super clean, super crisp, very refreshing. The only thing missing here is alcohol.