Comments on: The strategy behind non-alcoholic beer

By: Rufus the pet Aligator

Rufus the pet Aligator — Sat, 28 Aug 2010 20:29:19 +0000

Would sell more if you could get 2l of it for 99Y.

By: grumpy old git in japan

grumpy old git in japan — Tue, 17 Aug 2010 12:53:22 +0000

I think the buzz comes from the MSG in at least one of them. I have not checked all.

I love the idea of a non-alcoholic beer but these are best avoided. They are shit mostly and remind me of the taste of battery acid.

They are not even real beer with all its lovely hops and Vit B contents, just some awful chemical concoction.

By: Bob Henrickson

Bob Henrickson — Sun, 08 Aug 2010 11:11:12 +0000

Greetings from one of your many JT fans in Hawaii -
My parents had non-alcoholic beer in Denmark in the 1950s. I’d guess the Europeans had a long history of making it.
When we quit drinking alcoholic beverages 25 years ago, we began drinking German non-alcoholic beers with Italian, Jewish, and Hawaiian food (we can buy several German NABs in Hawaii, and introduced one of them to our local supermarkets). We prefer the drier one with food . . . it tastes something like Heineken.
I’ve read that NAB accounts for some 20% of U.S. beer sales now. When we go to a Hawaiian party, we have a six-pack of NAB put in the cooler just for us, and we stay sober watching others get silly or aggressive. Takes a little getting-used-to, but not at all unpleasant. We drive home safely, and feel fine the next morning.
So NAB’s for people who want the taste, but not the effect . . . like say, decaf coffee. Hope this is helpful.
Best wishes for your continued success, and aloha!