Trends in Beer: Non-Alcoholic Craft Brews

The U.S. Grant, a Luxury Collection hotel located in San Diego, California, has come up with a brand-new take on the latest trend of craft beers: non-alcoholic. In an article by Cat Wolinski at Men’s Journal, she reviews and discusses this interesting take on the adult beverages.

Led by level II Sommelier and certified Cicerone Jeff Josenhans, the Grant Grille Lounge team developed the soft craft beer with a process that is quite interesting. Casks of different craft brews are run through a centrifuge to remove the alcohol, and then the drinks are re-carbonated and re-bottled.

Josenhans has been helping the hotel with its beer for years and has created a vintage and reserve cellar collection. Some of these beers include the Stone Imperial Russian Stout (2006), AleSmith Olde Ale MMXIV (2014), and a bottle of FiftyFifty Eclipse aged in Pappy Van Winkle Barrels (2008).

With craft beers and new inventions popping up everywhere, the tabletop industry has unique opportunity to cater to upcoming trends and new food and beverages being served. Different brews, cocktails, and even non-alcoholic beers may require different glassware and barware. What works for a traditional stout, may not work for a saison, sour, or non-alcoholic ale. As each new innovation surfaces, it is more important than ever to keep up with the latest trends in the beer, wine, and cocktail world.

Check out the rest of the article here, at http://www.mensjournal.com/food-drink/articles/hotel-launches-line-of-craft-brews-with-a-unique-twist-no-booze-w489518

PHOTO: abcnews.com

-S. Jones