Dealcoholized red wine is the hardest technical problem in the alcohol alternatives category. White and sparkling formats have closed more of the gap with their alcoholic counterparts, but red continues to be a challenge. Consumers often describe it as thin,
In most mature beverage categories, distribution is primarily a logistics function. Product moves from producer to shelf, and the category’s identity is already clear to the retailer and the consumer. Non-alc doesn’t operate that way. The category lacks consistent placement
Last month, Copenhagen saw the launch of Alexandra Hus, a mega-bar built on the premise that socializing is an alcohol-optional activity. EVE World, the hospitality collective behind the bar, designed its “triple-format” beverage program, where every drink on the menu
Emerging categories often begin with fragmentation. Small, founder-led brands test different formats, price points, and narratives. Then capital flows to underwrite experimentation. Over time, as funding tightens and operational realities surface, consolidation becomes attractive. The alcohol alternatives category now appears
Rande Gerber’s entry into non-alcoholic beer wasn’t an obvious move. His beverage track record runs through Casamigos—the tequila brand he co-founded with George Clooney and sold to Diageo for roughly $1 billion—which makes beer, non-alcoholic or otherwise, an unconventional next
For years, the beverage industry has largely interpreted moderation as substitution. Consumers drink fewer units of alcohol, so they replace cocktails, wine, and beer with non-alcoholic equivalents. But a different model of moderation is gaining traction, particularly in restaurants and
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