If you think non-alcoholics are easy to make and have no future in the market, think again. John Lyda—full-time instructor at and stalwart of A-B Tech’s Craft Beverage Institute of the Southeast and meadmaker extraordinaire—foresees that, as the industry innovates, non-alcoholic liquor will become as popular as their alcoholic counterparts. The industry, John says, will start to explore more flavor-wise, profile-wise, and body-wise in non-alcoholic beer—and that’s something important as people are starting to realize that DUI charges cost a lot of money.

In this episode, John and I discuss non-alcoholic beers, wines, and other beverages, why they’re difficult to make, and why they’re becoming more popular in the market. We describe ethanol’s function as a flavor component in beverages. We also describe how we’re diversifying our curriculum (and toys) at the CBI and explain how the Institute is supporting local breweries, wineries, and cideries.

This week on Consuming the Craft:

●     Ethanol and how it marries the flavors in a drink

●     Distilling ethanol with a rotary evaporator

●     Why making non-alcoholic wine taste good is a feat

●     The reason non-alcoholic beer is difficult to make

●     No Drink November and the sober-curious movement

●     Why John and I love our jobs and how the CBI is supporting local breweries, wineries, and cideries

●     Consumers getting more educated in the world of craft beer

●     Low ABV drinks and why non-alcoholics are getting more popular

●     My seasonal drinking habit and the beer that transcends all time and seasons

Connect with John Lyda:

●     John Lyda on LinkedIn

Consuming the Craft

Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.

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