![]() ![]() And mainstream beer brands have jumped on the bandwagon. Indeed, the global wellness industry grew 12.8 percent from 2015 to 2017 and is now a $4.2 trillion industry. “Wellness and health is a big deal and many people are taking a look at their beverage alcohol consumption.” “Low or no alcohol is of interest to many brewers especially in the US because wellness is a huge facet that’s driving a lot of consumer packaged goods sales,” Julia Herz, the craft beer program director at the Brewers Association, told MarketWatch. Beers like its 95-calorie Kolsch (3.5 percent) alcohol by volume (ABV) are brewed with bee pollen, and its FKT (Faster Known Time) Pale Ale is made with salt and black currant with 5.5 percent ABV. ![]() Sufferfest launched in 2016 by founder Caitlin Landesberg, a long-distance trail runner aiming to create a post-workout brew. The gluten-reduced beer brands itself as “beer with benefits” marketed to athletes as a recovery drink because it contains electrolytes and sea salts to help drinkers refuel instead of leaving them dehydrated like most alcohol does. Sierra Nevada Brewing Company, the third largest craft brewery in the US, announced last month it purchased the low-alcohol, San Francisco-based Sufferfest Beer Company. And beer makers are adjusting to the changing demand. As American beer consumption continues to drop, brewers are attracting health-conscious consumers with no- and low-alcohol beverages that pack in vitamin-rich fruit and electrolytes with fewer calories.īeer volumes were down 1.5 percent in 2018, compared to a 1.1 percent decline in 2017, according to data compiled for The Wall Street Journal by industry tracker IWSR.
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