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209 - Non-Alcoholiic Stouts: Techniques, Tastings & Trends
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Treść dostarczona przez Mrs Joanne Love and Joanne Love. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Mrs Joanne Love and Joanne Love lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
It’s been a while since we’ve talked exclusively about non-alcoholic beer options. With Guinness 0 making such an impact recently, we thought it was time to give you a bit more insight into non-alcoholic stouts, exploring both the opportunities and challenges faced by big brewers and small craft beer producers alike. Larger companies like Guinness have harnessed their resources to master the art of creating non-alcoholic versions of their classic recipes, while smaller brewers continue to innovate despite financial constraints.
We'll take you through the sensory experience of tasting alcohol-free beers, breaking down the nuances in flavour, mouthfeel, and mouth-watering potential. Examining everything from the technology behind 0% ABV brewing, to a fun taste test of a cinnamon bun verses cinnamon and coffee stout from Mash Gang, our discussion covers the growing demand for health-conscious alternatives and the importance of consistent quality in craft beer venues.
We also delve into intriguing collaborations, such as a chocolate stout from Northern Monk partnering with Leeds-based Get Baked, analysing how ingredients like lactose can impact taste and accessibility. Whether you’re curious about how non-alcoholic stouts stack up to their full-strength counterparts, or looking for the next great alcohol-free drink, we've got recommendations and insights to share.
Would you drink a 0% Guinness, or would you rather just have a soda? Let us know!
Get in Touch:
Email: awomansbrewpodcast@gmail.com
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