Why is NA wine so bad when NA Beer is pretty good?
David T. Stevens®, PMED
Host of "Return on Wellness" | Wellness Architect | Award Winning Keynote Speaker | 6x Fittest Male #EventProf
About 3 weeks ago I was fortunate enough to attend a Sonoma County "FAM" aka familirization trip where they showcase everything the destination had to offer for meetings, events, and incentives. One of the things they had planned for us was attending "Taste of Sonoma" There were over 100 wineries there and with that many wineries I knew there would be some winemakers on site too. This would be the perfect opportunity to talk to some winemakers about the NA Wine Making process and why wine isn't keeping up with NA Beer.
Only a couple were willing to dig into the conversation with me but it really came down to 2 reasons. However, I did get to learn even more about the beer and wine-making process. So lets dig into it shall we?
The Fundamentals of Fermentation
Beer Production: Beer brewing is a shorter, more controlled process involving the fermentation of grains (typically barley) with water, hops, and yeast. The fermentation process usually lasts a few weeks, producing alcohol and carbonation. Non-alcoholic beer is typically made by brewing regular beer and then removing the alcohol through various methods, such as vacuum distillation, reverse osmosis, or arrested fermentation.
Wine Production: Wine production, is a longer, more nuanced process. First harvesting grapes (only once a year), followed by crushing, fermentation, aging, and bottling. The fermentation process converts grape sugars into alcohol and can take months, if not years, to complete, with the aging process further developing the wine's flavors and complexity.
Alcohol Removal Techniques
Non-Alcoholic Beer:
For beer, removing alcohol is relatively straightforward. The most common methods include:
- Vacuum Distillation: Lowering the boiling point of alcohol to evaporate it at lower temperatures, preserving beer's flavors.
- Reverse Osmosis: Filtering beer through a membrane that separates alcohol from other components.
- Arrested Fermentation: Halting fermentation before significant alcohol is produced.
Non-Alcoholic Wine:
For wine, the alcohol removal process is more challenging due to the fact the alcohol levels are approximately 3X that of beer. Beer is usually ~5% and wine ~15%. So with wine the process may be the same, but had to be performed multiple times.
- Vacuum Distillation: Similar to beer, but wine’s delicate flavors and aromas make this process riskier.
- Reverse Osmosis: Effective but requires multiple passes and precise control to maintain wine quality.
- Spinning Cone Column: A more advanced technique using centrifugal force to separate alcohol while preserving flavor compounds.
Preserving Flavor and Quality
Non-Alcoholic Beer:
Beer flavors are generally more robust and less susceptible to changes during the alcohol removal process. The use of hops and malt provides a strong backbone of flavors that can withstand various alcohol removal techniques. Moreover, carbonation plays a significant role in the sensory experience of beer, which can mask any minor flavor alterations.
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Non-Alcoholic Wine:
Wine's flavor profile is highly dependent on the delicate balance of acids, tannins, sugars, and alcohol. The removal of alcohol significantly impacts the body, mouthfeel, and aromatic profile of the wine. Maintaining the integrity of these elements while removing alcohol is a complex task that requires advanced technology and meticulous care.
Aging and Complexity
Non-Alcoholic Beer:
Beer typically has a shorter shelf life and is consumed relatively fresh. The brewing and alcohol removal processes are designed to be efficient and quick, ensuring that the end product reaches the consumer while still fresh and flavorful.
Non-Alcoholic Wine:
Wine often requires aging to develop its full flavor potential. The alcohol removal process must be carefully integrated into this timeline, ensuring that the wine's aging characteristics are not compromised. Additionally, non-alcoholic wine must still undergo stabilization processes to prevent spoilage and maintain quality over time.
Market and Consumer Expectations
Non-Alcoholic Beer:
We have seen the market for non-alcoholic beer has grow rapidly, driven by consumers seeking healthier lifestyle choices without sacrificing social drinking experiences. The familiarity and variety of beer styles make it easier for brewers to innovate and meet consumer demands while putting out a product that closer mimics traditional beer flavors. Also NA beer has been around for a LONG time with brands like O'douls and what not.
Non-Alcoholic Wine:
Non-alcoholic wine faces a different set of challenges. Mostly that the market demand hasn't quite happened yet. It's a bit of a chicken/egg situation as the wine isn't very good so people aren't going for it. If winemakers have an incredible crop one year, and know they have get $100, $150., or event $200+ per bottle of wine with those grapes, they aren't going to use them to make NA wine which averages around $20. Traditional wine enthusiasts have higher expectations for complexity, mouthfeel, and flavor. Meeting these expectations without alcohol requires winemakers to employ advanced techniques and ensure the final product closely mimics the experience of traditional wine which frankly just isn't there yet.
Conclusion
Beer is a much quicker, year round brewing process with less alcohol and cheaper ingredients. It can be made year round and can get to shelves quickly and still be price comparably to regular beer.
Wine however take a full year to grow the grapes and harvest. Multiple years to age and develop and then the extraction process is 3X that of beer only to yield a price per bottle that could be as low as 10% of a great bottle of traditional wine.
As the market for non-alcoholic beverages continues to grow, demand will as well and more and more producers are trying their hand at this. At our first night dinner hosted by The Flamingo Hotel and Spa I was able to enjoy this NA Sparkling wine and it was one of the best I have had yet! If you're interested in how challenging the NA beverage market can be, you can read the Forbes story about this brand here.
As "The Most Interesting Man In The World" says -
"Stay Thirsty My Friends."
Event Curator + Human Experience Creator + Hospitality Enthusiast + Private Service Specialist + Continuous Learner
5moThank you for sharing! Very interesting. Gives you a deeper appreciation for what the wine makers are going through to try and achieve a NA wine.
I help conscious brands ELEVATE experiences | Speaker | LIGHTHOUSE | High Frequency Guide | Mindset + Meditation | Experience Designer | Event + Meeting Professional | Resilience Queen | Globetrotter
5moSounds like you’re becoming the next NA wine sommelier after reading this post! Thorough research, I just learned a lot. As a non drinker, I usually stick to club soda with a lime at events because most bars don’t have anything worth the sugar intake and calories for the NA crowd.
Senior Event Marketing Manager @ Arkestro | CTSM Certified Tradeshow Marketer | CMP Certified Meeting Planner | Strategic Marketing | Field Marketing | Contract Budget Negotiation | PR Media | Virtual Production | Saas
5moThanks for sharing! I have had someone ask at each social event for non-alcoholic wine and was told no and it is hard to acquire but she asks everywhere we attend an event. Nice to have some insight into the reason.
🎁 Personalized, Unique, and Impactful Onsite Gifting Experiences For Presidents Clubs & Events 🎁 | Co-Founder at Monte & Coe | Site Canada Board of Directors
5moThis is so interesting. I've never really contemplated alcoholic wine. But it completely makes sense that removing the alcohol would impact the fermentation process and composition of the end product.
Founder & Mentor @Amfasys Media Pvt. Ltd.
5moNon-alcoholic wine faces challenges in replicating the complexities of traditional wine flavors and textures, unlike the successful innovations seen in non-alcoholic beer.