You’ll find that a few of the subscription services mentioned below offer low/no alcohol beer boxes, or you can shop our full list of expert-approved options here. Taste-wise, many of them are (almost) on par with some of their alcohol-enriched, beery brethren. The advancements in low ABV brewing has skyrocketed in the past few years. Good news for those who abstain from booze (or are carrying on the good work done in Dry January) – there are now a couple of alcohol-free beer subscriptions. The acronym-less West Coast IPA is its punchier American cousin, typically heavy hopped to produce piney, grapefruit bitterness.Īn IPA made from roasted malts, resulting in a black, hoppy beer. Hazy, smooth and juicy, with the emphasis on fruity aromas from American variety hops. The 'D' stands for double.Ī New England IPA. It's a style that emerged from strong pale ales shipped to India that evolved in flavour during their hot, undulating oceanic voyage.Īn American take on the IPA, made with citrusy American hops.Īn even stronger, even hoppier style of IPA. A paler, hoppier and stronger version of a standard pale ale. Light enough for all-day drinking, there’s not a whiff of a dead squirrel in sight. At the other end of the spectrum, is this juicy session pale ale. Well known for their stunts, Brewdog were once credited as making the world’s strongest beer - a 55% brew, sold inside taxidermied wild animals, going for upwards of £500. Often light-bodied and hop-forward, these are boozes designed for long sessions down the pub – the kind of drinking frowned upon by most medical professionals. Saisons were traditionally brewed in Flemish farmhouses, made to keep the workers refreshed whilst still retaining their ability to wield sharp farming implements.Ī beer, usually less than 4.5% ABV. Rauchbier is a speciality of Bamberg, Germany: Their other culinary claim to fame is the equally divisive ‘blue sausage’.Ī spicy, rustic beer, originally fermented to a low-alcohol strength. Kolsch beers are regarded as the perfect session beer.Ī robust style of sour beer that originated from Brussels and surrounding area, brewed in open vats to encourage wild yeast fermentation.Ī dark, warming beer made from heavily roasted malts, popular with London port workers during the 19th century.Ī beer made with malts dried by beechwood fires that imparts a distinct, smoky favour that admittedly, is not to everyone's taste. In their original incarnation, Kolsches are brewed in Cologne, made under strict guidelines, but they have now been widely appropriated by craft brewers eager to expand their repertoire. Tastes a lot nicer than it sounds.Ī crisp, lightly hopped beer. Often mixed with either raspberry or woodruff syrup – the sweet addition being the cause of many flailing fights between biergarten drinker and wasp.Īn ancient gaelic beer made from heather and Bog myrtle. Here are some common (and lesser-spotted) beer styles you may find lurking in your local.Ī cloudy, sour beer, popular in Berlin. Here's how to know which craft beers will delight your tastebuds, and which are just Carling in a fancy can. But choice also means more chances to get it wrong. For the discerning beer drinker, these are halcyon days. This, in turn, has led the bigger breweries to up their game when it comes to choice and quality, to ride the wake created by this new wave of beery pioneers. This thirst for innovation, experimentation and collaboration, largely driven by independent small-batch brewers, has resulted in an unprecedented choice of beer styles, strengths and flavours available for the intelligent drinker to enjoy. The ‘craft’ beer scene was borne out of the desire to kick back against bland, mega-brand beers.
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