Dry & Damp January: Craft Beer's New Wave - Sipisode 10
Body By Beer Podcast: Dry January; Craft Beer's Healthy Twist - Sipisode 10: Airing: 01/11/2024
*Sound of beer pouring
Introduction:
Chelsea: Welcome back to the Body By Beer Podcast! I’m Chelsea Rhoads, and with me my best friend Liz.
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This week we're tackling a topic that's hot on the social media threads today, and that’s dry or damp, January.
Chelsea: That's right, Liz. In today’s sipisode, we’re going to get into Dry and Damp January, ‘damp’ January which offers a flexible alternative to "Dry January" by considering moderate alcohol consumption vs. the cold turkey method introduced by ‘dry’ January.
Liz: Strategies for ‘damp’ January include limiting drinking to specific days or reducing drinking per outing. This concept supports a balanced approach to sobriety and moderate alcohol consumption, aligning with the rise in non-alcoholic beverage options.
Chelsea: See our segment on Shiner Bock and the rise of n/a beers. We’ll have a link in the comments. So, remember, even a slight reduction in alcohol can improve your liver and heart health, sleep quality, energy levels, and finances.
We’ll continue to progress this conversation as we weave it in and out of the sipisode, but sit tight because we’ve got our beer 101, ale academy segment. This is perfect for newbies and aficionados alike.
[TRANSITION MUSIC]
Ale Academy; Beer 101
Chelsea: Let’s get into our Ale Academy segment!
For our ale academy people this is a great chance to check out our Affiliate Partner The Microbrewed Beer of the Month Club! Where you can receive quality, exciting, and innovative craft beers each month! The beers have been vetted and selected by brewmasters and beer judges to ensure you receive high quality, 100% Satisfaction Guarantee beers that you'll love!
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So, Liz, how does dry/damp January fit into the world of beer newcomers and enthusiasts?
Liz: It's a great question, Chelsea. Dry or Damp January really challenges us beer lovers to think about moderation and mindful drinking. It's not just about cutting back; it's about a more health-conscious approach to enjoying our favorite brews.
Chelsea: That's right. And it's a perfect time to explore the world of non-alcoholic (NA) beers. Breweries are getting creative with NA versions of popular beers, which is great for those participating in Dry January.
Liz: Definitely, and don’t forget about the events! Breweries often host health and wellness events this month. Yoga or bootcamp at the brewery, anyone? If you leave a comment in the comments about an event near you, maybe we’d join you?!
Chelsea: Sounds like a perfect blend of wellness and beer culture that I’d be excited to join and talk about. And for our ale academy drinkers, let’s talk about what styles of drinks to look for, especially at breweries, brewpubs, or taprooms.
Liz: For starters, non-alcoholic beers are a HUGE hit. You can find NA IPAs, pilsners, lagers, and the gambit of styles, that mimic the flavors of their alcoholic counterparts.
Chelsea: And for those doing more of a Damp January, low-ABV beers, session beers, or cocktail beers are an excellent go-to. They offer great flavor with lower alcohol content. We have a list of punch.com’s list of top 15 beer cocktails out there. Check it out in the comments below.
Liz: Craft sodas are another great option. They're flavorful, non-alcoholic, and many breweries are producing their own unique versions. Check out versions of spruce and root beers out there!
Chelsea: Don't forget about hop-infused sparkling waters! They've been around a couple of years now and are gaining more and more traction, offering the aroma and taste of hops without the alcohol.
Liz: Some breweries might also offer unique herbal or botanical brews, focusing on flavor without alcohol.
Chelsea: Dry or Damp January is really about exploration and discovery in the beer world. It's a chance to appreciate the craft and the flavors beyond just alcohol content.
Liz: So, we encourage our ale academy listeners to ask their local breweries about special releases or events this month. Keep an open mind and try different styles of NA or low-ABV beverages.
Chelsea: Ok! That pretty much wraps up this session of Ale Academy. Remember, beer appreciation isn't just about alcohol; it's about the flavors and the craft.
[TRANSITION MUSIC]
Brew News Segment
Chelsea: Now it’s time for BREW NEWS! This segment is dedicated to bringing you the latest in craft beer news, focusing on local highlights and industry-wide trends. We've handpicked these topics from the most buzzworthy articles of the past week, ensuring you stay informed and engaged with what's happening in the world of craft beer.
Liz: A boozy banana drink in Uganda is under threat as authorities restrict home brewers
Tonto, a traditional Ugandan banana brew, is under threat due to modern challenges. Made from ripened bananas, sorghum, and fermentation, tonto is a part of Uganda's cultural heritage, enjoyed in various social settings. However, the rise of bottled beer, potential criminalization of home brewing, and a shift to more profitable banana cultivars threaten its production. The process, led by farmers like Girino Ndyanabo, is becoming more challenging due to increased costs and reduced availability of specific bananas. Despite these obstacles, tonto remains a cherished drink among locals.
Chelsea: The West Bank brewmaster hoping to keep her business bubbling along
The Guardian article discusses the journey of a female brewmaster in Palestine, Madees Khoury, a 37-year-old Palestinian woman, who is pioneering in the male-dominated brewing industry. Overcoming cultural barriers and gender norms, she is making a mark in a field where women's participation is rare.
While the number of working women has increased markedly across the West Bank and Gaza in the past decade, figures show that nearly 82% of Palestinian women remain outside the labour force, compared with 30% of men.
The story highlights her challenges and successes in this unique role, reflecting a shift in societal perceptions and gender roles within the professional sphere. Her work is an inspiring example of breaking stereotypes in traditionally male industries.
Madee, amidst the challenges of conflict in a war infected area and export restrictions, continues to manage Taybeh Brewery in Palestine with resilience. Despite setbacks from the 7 October Hamas attacks, including production slowdowns and employee injuries, her commitment remains unwavering. With family roots in Gaza, she feels both grief and fear but stays hopeful for a peaceful future. The brewery, started by her father Nadim and uncle David in 1994, symbolizes not just quality beer but also a liberal image of Palestine. From small batches brewed in a US dorm room to a family enterprise exporting to 18 countries, Khoury's journey from various brewery roles to management reflects her dedication to investing in Palestine’s state and economy.
Liz: Three promising hop varieties of the future of beer!
Nate at Treehouse Brewery highlights three promising hop varieties: HBC 1019, Allora (HS 17770), and the 30 + year old hop, known as Cascade. HBC 1019, used in Treehouse's Doomfire beer, offers tropical fruit flavors without harsh edges. They say that’s that part that makes it super special. Allora stands out for its intense peach aroma and has been trialed in small amounts at Tree House. Cascade, a well-known and been around for awhile, hop, exhibits unique characteristics based on its growing region, from white wine notes in New Zealand to distinct flavors in other regions. Treehouse is committed to sharing and inspiring innovation in the craft beer's ever evolving landscape, so we thought we’d join them on their mission!
Liz: Ok, that’s going to do it for our brew news today. We hope you enjoyed, and remember please drop any links or articles in the comments so we can discuss some of your favorite articles in the brewing industry!
[TRANSITION MUSIC]
Hoptimistic Inquiries & Community Stories Segment: Q & A
Chelsea: And now, It's time for – Hoptimistic Inquiries! Sticking with the trend we’ve seen some great questions over the last couple of weeks from newcomers and aficionados of beer alike. Take us away, Liz:
Liz: For Our Newcomers to Beer:
1. People want to know: Are There Health Benefits to NA Beers?
Calorie Content: NA beers generally have fewer calories than their alcoholic counterparts, making them a lighter option.
Hydration: Without alcohol, NA beers are more hydrating.
Lower Risk: They eliminate the risks associated with alcohol consumption, such as impaired judgment or potential addiction.
2. Chelsea: But, How Do I Find Good NA Beers?
Start with Familiar Styles: If you have a preferred beer style, look for an NA version of it. There are lots, and lots of options out there today.
Read Reviews and Recommendations: Online reviews and beer forums can be great resources to find highly-rated NA beers.
We’ve included a link to a sweet little na beer finder map we came across in the comments below. We also recommend using Untappd as a resource for nearby na options.
Ask for Samples or Tasting Flights: When visiting a brewery or taproom, ask if they offer samples of their NA beers to try before you buy.
Liz: For Beer Aficionados or for those who already know:
1. How Does the Brewing Process of NA Beers Differ?
Traditional Brewing Techniques: NA beers are often brewed just like regular beers, initially containing alcohol.
Alcohol Removal: The alcohol is then removed through methods like vacuum distillation or reverse osmosis, which gently extract alcohol while aiming to retain flavors.
Special Yeast and Techniques: Some brewers use special yeast strains or techniques that produce very little alcohol from the start.
Special yeast strains like ‘low alcohol yeast’ or ‘non alcohol yeast’. Unlike the commonly used ‘brewers yeast’ or ‘ale yeast’, ‘low alcohol yeast’ is less efficient at converting sugars into alcohol. This results in a beer that has all the traditional flavors and aromas but with a very low alcohol content.
Special techniques can be the controlled fermentation process where the brewing conditions are adjusted (such as temperature and fermentation time) to limit the yeast's alcohol production. This might involve fermenting at lower temperatures or for shorter periods, which restricts the yeast's ability to produce alcohol while still developing the desired beer flavors.
2. Chelsea: As a lover of craft beer, Can you Still Appreciate Beer Craftsmanship in NA Beers? 100%!
Complexity and Variety: Many NA beers now showcase a complexity and variety that mirror their alcoholic counterparts. Craft brewers are experimenting with hop varieties, malt balances, and brewing techniques to create rich flavor profiles.
Innovation in Brewing: The challenge of maintaining flavor without alcohol has led to innovative brewing practices, something that beer lovers around can appreciate as a new frontier in the craft beer world.
Sensory Experience: Tasting NA beers still offers a sensory experience. Evaluating aroma, flavor, mouthfeel, and appearance remains a significant part of the NA beer experience.
And most importantly, the community stays largely the same if not larger and more welcoming. It’s a beautiful thing.
Chelsea: So that will wrap up our hoptimistic inquiries segment. We love hearing from you, the new beer drinker and the beer lover, so keep those questions and stories coming!
[Transition Music]
Main Segment
Chelsea: Dry, Damp or Wet. This January is for you! Today, we're diving into a topic that's reshaping the beer industry – the adaptation of breweries and taprooms to Dry/Damp January. Liz, it's incredible to see how the industry is responding, isn't it?
Liz: It really is, Chelsea. Breweries are not just jumping on the bandwagon; they're brewing it! Many have started producing their own non-alcoholic beers, and not just the simple, light ones. We're talking about NA IPAs, stouts, and ales.
Chelsea: That variety is key. And it’s not just about the beers. Breweries are also getting creative with special events and releases, especially during January. They're creating a buzz and offering social settings that don’t focus solely on alcohol.
Liz: Mocktail menus are another big hit. Sophisticated, non-alcoholic cocktails are expanding options for everyone, whether you're participating in Dry January or just prefer not to drink alcohol.
Chelsea: I could see some breweries offering educational events about the brewing process of NA beers and the benefits of reducing alcohol intake. The story shared here is about crafting delicious non-alcoholic beverages and understanding why it matters.
Liz: Looking ahead, there is the ever popular collaborations with health and wellness brands that really amplify their reach. Brewery and yoga studios teaming up for an event is always a great weekend experience!
Chelsea: And breweries can look into integrating health-oriented options throughout the year too! Like low-calorie or gluten-free beers, showing a commitment beyond just January.
Liz: Community engagement is vital too. Breweries can play a big role in promoting responsible drinking through workshops or health fairs.
Chelsea: Absolutely. And what about offering NA beers and healthier drink options year-round, not just during Dry January, could really support this health-conscious trend. I know that a lot of breweries do this, but what about putting one of their own on tap through out the year? That could be interesting and very community focused. With na beverage consumption up yoy for the last couple of years. I would think that it would be beneficial to the bottom line as well.
Liz: What about Hosting events that educate customers about responsible drinking habits? Eh, could go either way. It's about enjoying beer responsibly and understanding its impact on health. But we also understand that sometimes you don’t want to think about anything in particular and the brewery or bar is a great place to unwind.
Chelsea: And never forget that creating an inclusive atmosphere in taprooms where choosing not to drink is normalized – that’s crucial. It’s all about respecting everyone’s choices.
Liz: Yes, and social events that aren’t centered around alcohol, like trivia nights or live music, can help create enjoyable settings without the pressure to drink.
Chelsea: Having the na options available in January and beyond is a cultural shift towards more inclusive and health-conscious social environments. Especially as customers become more health-conscious, the industry's adaptation to these trends is definitely something to watch.
Liz: Alright, beer lovers, it's time for some beer facts! Welcome to the Beer Facts' segment where we chat about fun facts about beer!
[Transition Music]
Sips of Wisdom: Beer Facts
Chelsea: I’m always excited to get into some Sips of Wisdom to share with you all. This is my absolute favorite part because these are the conversation pieces that I love to elaborate on and they can last a shift or a lifetime.
Today, we’re continuing into the fascinating world of non-alcoholic beers. Liz, it’s amazing how NA beers have evolved, isn’t it?
Liz: It really is, Chelsea. NA beers have this rich history that dates back to medieval times. Remember the "small" beers? They were the go-to over unsafe drinking water. Drink or die, they said. :)
Chelsea: That’s right. And then came Prohibition, the real game-changer. Brewers had to get creative with "near beers" under 0.5% alcohol. Talk about ingenuity in tough times! And if you don’t remember we’ve talked about this a couple of times. We’ll attach our favorite near beer videos in the description and the comments.
Liz: Fast forward to today, and the quality of NA beers is mind-blowing. Even over the past decade or so.Thanks to tech like reverse osmosis and vacuum distillation, they’re giving alcoholic beers a run for their money. They’re even combatting food-borne pathogens like E. coli and Salmonella because well, there’s no alcohol to kil the pathogens.
Chelsea: And who first invented NA beer remains a bit of a mystery. Was it medieval monks or Prohibition-era brewers? The jury is still out on that one. Probably a combination.
Liz: Prohibition even had its conspiracy theories, with rumors of breweries secretly making full-strength beers disguised as NA. How scandalous! Also, not surprised!
Chelsea: Oh, and let's not forget Dry January, the ‘coined’ term started in the UK in 2013 as a public health campaign. It’s not just a health trend; it’s changing the brewing industry and even our wallets.
Liz: Totally! And did you know, Chelsea, that taking a break from alcohol can have lasting impacts on drinking habits? That’s what research suggests. I also feel like that’s an obvious one.
Chelsea: It’s a journey from necessity to innovation. Now, here’s a fun fact: Big players like Heineken and Anheuser-Busch InBev are heavily investing in the NA market. Even Diageo’s, known for brands like Guinness and Smirnoff, is getting into non-alcoholic spirits. Really want to try the Guiness na. It’s at my local grocery store!
Liz: And on the craft side, Athletic Brewing Company is reshaping the craft NA scene in the U.S. Even Ryan Reynolds is catching on to this trend! We can thank him for Deadpool, Aviation Gin and moderation. Thanks, Ryan!
Chelsea: It's not just celebrities. Venture capital firms are betting big on the non-alcoholic and wellness beverage startups. The whole sector is buzzing!
Liz: BrewDog’s even joined the party, producing non-alcoholic versions of their popular beers. It's a sector that's definitely worth watching, especially during Dry January.
Chelsea: Absolutely, Liz. The non-alcoholic beverage world is expanding, and it's exciting to see where it's headed.
That’s it for the beer facts today. Stay with us for a round of 'Brews and Bites' where we pair our favorite beer with our favorite bites."
[Transition Music]
Brews & Bites Segment:
Liz: We’re always excited for eats and drinks, and that is because it is near and dear to us, the food and beer pairing! This is BREW & Bites!
This week we’re going to take you on an extension to our sensory journey of pairing. We hope that you’re maintain what you’ve learned when it comes to the 101 of beer and food pairing and making you step up your game a notch.
We’re still very much leaning on the side of being a lean, mean fighting machine and we’d like to focus specifically on hops for pairing.
I think this is a great way for people to focus on the simple ingredients and break down what they're puting into their bodies. What they're puting into their bodies as a means of moderation and understanding. All that being said, let’s talk about light fairs and what hops might pair well with them?
Focusing on light fares and hop pairings is a fantastic approach for those who are health-conscious and interested in understanding their food and beverage choices. Hops, are used in brewing beer for their flavor, aroma, and preservative qualities. Different hop varieties have different flavors and aromas, ranging from floral and fruity to earthy and bitter.
Chelsea, why don’t you start us out with some pairings:
Chelsea: Absolutely! Citrusy and Fruity Hops (e.g., Citra, Amarillo, Mosaic): Beers like APAs, IPAS & DIPAS
Light Fare: Grilled chicken or fish, light salads, and citrus-based dressings.
Pairing Rationale: The bright, fruity characteristics of these hops can complement the lightness of grilled poultry or fish, while accentuating the fresh flavors in salads, especially those with a citrus element.
Liz: Floral and Spicy Hops (e.g., Saaz, Fuggle, Hallertau): Beers like Pilsners, Bocks & English Ales
Light Fare: Steamed or lightly sautéed vegetables, herbed couscous, or lentil dishes.
Pairing Rationale: The subtle floral and spicy notes of these hops are a great match for the earthy flavors of vegetables and grains, enhancing the herbal and natural tastes without overwhelming them
Chelsea: Piney and Resinous Hops (e.g., Simcoe, Chinook, Cascade): American IPAs, West Coast IPAs, Pale Ales
Light Fare: Salads with robust greens (like kale or arugula), avocado, or dishes with pesto.
Pairing Rationale: The bold, pine-like quality of these hops can stand up to the strong flavors of darker greens and rich ingredients like avocado, balancing the dish’s richness with their pronounced flavor profile.
Liz: Earthy and Woody Hops (e.g., East Kent Goldings, Willamette): Beers like Bitters, Porters and Stouts
Light Fare: Mushroom dishes, roasted root vegetables, and nutty grain bowls.
Pairing Rationale: The earthiness of these hops pairs well with the umami flavors of mushrooms and the natural, grounding flavors of root vegetables and grains
Chelsea: Herbal and Grassy Hops (e.g., Tettnang, Noble varieties): Beers like German and Czech styles like Lagers, Kölsch, and Munich Helles.
Light Fare: Herbal soups, green salads, and dishes with fresh herbs.
Pairing Rationale: The herbal and grassy notes in these hops complement green and herbal flavors, elevating dishes that rely on the freshness of their herbal components.
Liz: As always, in each pairing, the goal is to either complement or contrast the flavors of the dish with the hop profile.
Chelsea: For those focusing on what they put into their bodies, understanding these pairings can lead to a more mindful and moderated consumption, where the flavors are appreciated and savored, and the choices are aligned with health and wellness goals.
Liz: We appreciate you tuning into the brews and bites, and we hope you’ve enjoyed this weeks segment on the Body By Beer Podcast. We’ve also included in the comments and descriptions a couple of links to our favorite go to resources and recommendations for learning about hops and how to pair them with your food.
[Transition Music]
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End the Sipisode!
Chelsea: Thanks for joining and supporting us this week on the Body By Beer Podcast. We hoped that you enjoyed the sipisode!
If you haven’t already, please make sure to subscribe, like, and share on Spotify, YouTube, or wherever you get your podcasts. And make sure to follow us on all social media channels @bodybybeerpodcast.
Liz: Cheers to making some incredible memories with us this week! Join us next time on the Body By Beer Podcast for another sipisode full of insights and fun.
We’ll continue to explore more fascinating tales from around the world of beer. If you have any suggestions or stories to share, drop us a comment. Thank you for listening!
Chelsea & Liz: "Cheers!"
