- Missouri-based Wellbeing has developed non-alcoholic (NA) beer that actually tastes like beer.
- Traditional methods used to make NA beer (halt brewing before sugars ferment or boil alcohol off finished batch) results in beer being too skunky, sweet or watery.
- Wellbeing adopted the vacuum-distilling method of lowering the boiling point to preserve flavor; this method was developed by University of Munich researchers.
- Although NA remains small (5% of US beer sales), Anheuser-Busch Inbev predicts it will grow to 20% by 2025.
