Department of Agriculture and the VLB Berlin, Lafontaine has already experimented with 20 malted rice varieties. In partnership with Division of Agriculture rice breeders, the U.S. Malone said surveys on consumption frequency indicate that about half of Americans over 21 do not consume a single standard alcoholic beverage monthly. Low-alcohol beverages are those with 3.0% or less alcohol. Non-alcoholic drinks are those with 0.5% alcohol or less. "This trend only seems to be accelerating, which is why so many breweries are exploring lower-alcohol or zero-alcohol options," Malone said.Īlcohol-free, or zero-alcohol, beverages are considered those with 0.0% alcohol. Trey Malone, assistant professor of agricultural economics and agribusiness with the experiment station, said signs of future market growth in the non-alcoholic beer category could be seen in demographic studies that show younger generations drink less alcohol than prior generations when they were the same age. Consumer demand for non-alcohol and low-alcohol beers is at an all-time high, according to the Craft Brewers Conference website. For example, AB InBev, which owns several major beer brands, has indicated that they intend to have 20% of their global beer volume be no/low alcohol by 2025, Lafontaine said.Īthletic Brewing Company in Connecticut has become a leader in the non-alcoholic craft beer movement, he said. Large commercial brewers are focused on expanding their offerings of nonalcoholic beer brands. A September 2022 Bloomberg report said the global non-alcoholic beer market was worth $16 billion in 2021 and is forecast to reach more than $23 billion by 2025. With the inventiveness of American craft breweries, non-alcoholic beer is different than what it used to be even just a few years ago, Lafontaine said. He will be among the speakers at the Craft Brewers Conference & BrewExpo America on May 10 in Nashville, Tennessee, for a seminar titled "Novel Strategies to Develop Preferable Non-Alcohol and Low-Alcohol Beer and Alternatives." Lafontaine has been the author or co-author of many published research papers on studies of hops, non-alcoholic beer production and sensory testing. Lafontaine and Guimaraes work in the Food Science Department for the U of A's Dale Bumpers College of Agricultural, Food and Life Sciences and the Division of Agriculture's Arkansas Agricultural Experiment Station.
"We will still look at it as a fermentable starch source with a neutral taste, aroma and color, but we'll also look at what aromatic rice varieties such as ARoma 22 does with aromatics and flavor."Īssisting him in the research is chemistry Ph.D.
"We're going to look at rice in a number of different novel ways," Lafontaine said. Studying the health benefits of non-alcoholic beer is a part of the planned study evaluating how the qualities of rice affect beer brewing. Scott Lafontaine, assistant professor of flavor chemistry for the U of A System Division of Agriculture, said aromatic rice varieties like the division's latest jasmine-type rice, ARoma 22, could offer unique qualities for non-alcoholic beer. The growing demand for non-alcoholic beer has spurred new research using Arkansas-grown aromatic rice to expand flavor profiles of non-alcoholic beer, a category that has grown beyond "near beer" in recent years. Scott Lafontaine investigates the compounds, health benefits and other characteristics of beer. U of A System Division of Agriculture photo by Fred Miller
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