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(CNN) — They may not be intoxicating, but some authorities argue that non-alcoholic beers and mocktails should not be accessible to minors, advocating for regulations to limit sales to this age group.

The demand for nonalcoholic beverages is on the rise as particularly young adults aim to decrease their alcohol consumption. To qualify as nonalcoholic, these beverages must have an alcohol content of under 0.5% alcohol by volume.

The sober-curious movement has led to the production of packaged nonalcoholic drinks that often mimic the appearance of alcoholic beverages. Examples include Budweiser Zero and a nonalcoholic Corona beer, which is presented in the brand’s distinctive longneck bottle.

“This allows inclusion for many people using these products in social situations,” commented Dr. Molly Bowdring, an instructor at the Stanford Prevention Research Center.

But the products may offer an entry point into drinking culture that some experts are worried could foster unhealthy habits.

Actress Kristen Bell ruffled some feathers last year when she said on a talk show that she lets her daughters — now ages 9 and 11 — drink their dad’s nonalcoholic beer at home.

“They’re unlikely to lead to intoxication, but they contain many of the same cues as alcohol – flavor, look, smell,” said Bowdring, who recently published a commentary on the issue in the journal JAMA Pediatrics.

She says there’s emerging evidence that nonalcoholic beverages may prime kids to switch to the real thing.

The research that’s raising eyebrows comes from Japan, Taiwan and Australia.

Surveys of elementary, middle and high school students in Japan, where the legal drinking age is 20, found that 20% to 30% said they were drinking nonalcoholic beverages. Additional studies in Japan found that elementary school students who said they drank nonalcoholic drinks were more interested in drinking alcohol than those who said they didn’t have these kinds of beverages.

Nonalcoholic beverage use in junior high and high school was linked to the likelihood that a person had had alcohol in the previous 30 days.

In Taiwan, where the legal drinking age is 18, high schoolers who said they drank nonalcoholic beverages were more likely than those who didn’t to express an intention to drink alcohol.

In Australia, where the legal drinking age is 18, researchers conducted focus groups and surveyed teens ages 15 to 17 about the use of what they called zero-alcohol beverages. They found that more than a third had tried zero-alcohol drinks, and more than 1 in 5 were drinking them at least monthly. In the survey, teens who said they had tried zero-alcohol drinks were 2.5 times more likely to have also drunk alcohol compared with those who’d never had them.

Dr. Leon Booth, a research policy fellow at the George Institute for Global Health in New South Wales, Australia, said teens appear to be drinking these for a mix of reasons. Some were just curious about new products and tried them but didn’t drink them frequently. Others, though, said they had used zero-alcohol drinks to fit in with older friends who were drinking.

“They are effectively role-playing drinking when they choose a zero-alcohol version of an alcoholic product, instead of a regular soft drink or something else obviously not alcoholic,” Booth wrote in an email.

“In the focus group discussions, a few teens mentioned they had gotten used to the taste of beer by drinking zero alcohol versions, which suggests that zero alcohol beverages can acclimatise young people to the taste of alcoholic beer,” he added.

The Distilled Spirits Council, representing alcohol manufacturers, insists that nonalcoholic drinks resembling alcoholic beverages should not be used by children and teenagers.

“Non-alcoholic drinks that replicate alcohol branding are intended for adults, and many alcohol producers have committed to voluntarily indicate age restrictions on such products,” stated Lisa Hawkins, spokesperson for the council, via email. The council has not adopted a stance regarding government-required age limits.

Bowdring mentioned that there is minimal research on the prevalence of these nonalcoholic drinks among American youth, but she is currently conducting a survey. She reached out to officials across all 50 states and the District of Columbia to inquire about regulations concerning the sale of nonalcoholic drinks, finding that most states, including California, have no regulations.

According to Bowdring, twelve states mildly restrict sales of nonalcoholic beverages to minors, though these rules seem to be more accidental than deliberate.

“My read of the situation, having talked to a lot of folks, is that there weren’t specific laws or policies written in for nonalcoholic beverages, but rather their definition of alcohol simply encompassed nonalcoholic beverages,” she said.

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Do you know your Citra from your Simcoe hops?

Hops grow on a vine at the Morrier Ranch in Yakima, Washington.

Beer aficionado Tony Rehagen here. I’m reporting from seat 29F on Alaska Airlines Flight 473 en route to Seattle, alternating between typing and savoring a Fremont Cloud Cruiser IPA. The refreshing, piney taste of this brew, combined with our Pacific Northwest destination and the season, brings one topic to mind: hops.

September marks the peak of the harvest season for US hops, with 99% of them cultivated in Washington, Oregon, and Idaho. Hops, or humulus lupus for the scientifically inclined, are one of beer’s four essential components—alongside malt, yeast, and water. In the US, they play a pivotal role due to their natural bitterness, citrusy and floral tastes, and earthy, often fruity scents. These characteristics distinguish the pale ales and IPAs, like the Cloud Cruiser, that spearheaded the Craft Beer Revolution and continue to top craft beer sales nationwide.

Hulk Hogan co-founded Real American Beer, which is expanding its footprint in Illinois.

CHAMPAIGN — Hulk Hogan of WWE fame is coming to Champaign this week.

Real American Beer, a brand co-founded by Hogan, has announced that it is expanding its footprint to Illinois. Hogan is holding a three-day tour to promote the launch, which includes three stops in Champaign on Friday:

“I’ve got some unforgettable memories from my time wrestling in this state — like the Rosemont Horizon in ’85, where I defended the WWF championship,” Hogan said. “Now, I’m back with Real American Beer, and we’re here to make history once again.”

Hulk Hogan’s Real American Beer is expanding its footprint in Illinois.

Fans will have a chance to meet the team, sample beer and win merchandise at the events, company officials said. Additionally, the Real American RV will be at Kam’s Bar at 7 p.m. Friday for a Tailgate Viewing Party.

Illinois marks the 12th state in Real American Beer’s expansion.

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Meet The Pantagraph’s 20 Under 40 — a talented group of young leaders who, despite their age, are already leaving a mark on our community.

Rivian Automotive is investing in the Dallas market with plans for its first showroom in the city — adding another site in Tesla’s backyard.

The Normal Town Council has approved plans to subdivide a 381-acre plot of land across the street from Rivian Automotive’s plant for future development.

A new children’s activity center opening doors Tuesday in Bloomington is seeking to help children and their families socialize with indoor play areas.

Einstein said: “Compound interest is the eighth wonder of the world. He who understands it, earns it; he who doesn’t, pays it.”

Saline Main Street’s Oktoberfest is bringing back its Wiener Dog races this year.

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Tree House beer, traditionally a specialty brew only accessible to those willing to journey to its Central Mass. brewery to purchase it, has further expanded its reach with a new pick-up point at the Prudential Center.

The brewery based in Charlton introduced an indoor pop-up and a curbside drive-through service at the Prudential Center’s garage, enabling customers to collect cases without exiting their vehicles. Both services commenced last weekend on a trial basis, a company announcement revealed. Tree House Brewing Co. also maintains an outdoor taproom at the Prudential’s South Garden.

Established in 2011, Tree House Brewing does not distribute its beers through retail stores. Instead, it has been growing beyond its Central Massachusetts origins, inaugurating a new outlet in Tewksbury with a unique Tree House-owned golf course last year—details here. The company also has locations in Sandwich, Deerfield, and Woodstock, Conn., and is preparing to open a new venue in Saratoga Springs, N.Y.

Previously, only the Tewksbury site offered the convenience of a curbside pickup service, as mentioned on their website.

Tree House is introducing a new Boston-themed craft beer named “Hello Boston.” However, those eager to try this specialty IPA will need to make their way to the Prudential Center, as this brew will only be available at their Back Bay location.

“Tree House is honored to be rooted in New England and especially proud to represent Massachusetts,” the company stated on social media. “We began with a burst of passion and optimism in 2011, and we’re excited to bring our offerings to Boston with a pop-up location in the bustling heart of the city at the Prudential Center.”

The pop-up will initially operate on Fridays and Saturdays, with plans to soon expand its hours. The goal is to open daily from 11 a.m. to 8 p.m. For curbside pickup, customers should place their orders online and arrive at the designated garage at their selected time.

Camilo Fonseca can be reached at camilo.fonseca@globe.com. Follow him on Twitter @fonseca_esq and Instagram @camilo_fonseca.reports.

It is feared farmers will only be able to supply around a fifth of their usual turnover this autumn, potentially causing a price increase for beer drinkers as a result of one of the worst harvests in decades.

The price of a pint of beer is expected to rise significantly due to a disappointing summer affecting crucial crop yields.

The UK is anticipated to record one of its most disappointing harvests, with a lack of sunshine leading to poor yields of wheat. Farmers may achieve only about 20% of their standard autumn turnover. Experts suggest that England might experience one of its three worst harvests since records started in 1983.

The acreage planted with wheat has decreased by almost 10%, and two-thirds of British farmers report financial losses. During the winter and spring, excessive rainfall waterlogged many fields, destroying sown crops and preventing further planting. Mike Wilkins, a Wiltshire arable farmer who lost about half of his yield, spoke to the BBC, stating, “We have lost thousands and thousands of pounds this year, it has been catastrophic.”

According to Farmers Weekly, UK cereal output is anticipated to decline by more than 3 million tonnes compared to the five-year average this season, marking 2024 as one of the poorest harvests in recent decades. New analysis of government data illustrates the significant impact that prolonged periods of heavy rainfall had on the planting and growth phases, resulting in an estimated 13% decrease in yields for crops like wheat, winter and spring barley, oats, and oilseed rape.

This situation is also affecting brewers, leading to increased production costs for beer, which are likely to be passed on to consumers. This, coupled with ongoing inflation, is expected to drive up the average cost of a pint once more. The Morning Advertiser, a publication dedicated to the pub trade, reported these trends after conducting a reader survey. It noted that the current average price of a lager in London stands at £5.59, which is 80p more than the national average.

The data also highlights a distinct North-South price divide within the UK. There exists a mid-country “belt” that generally offers more affordable lager prices. In areas like the Midlands and Wales, the average price is noted at £4.74, which is less expensive compared to the southern regions, the North West, and Scotland. However, the most cost-effective pints are found in the North East, where the average cost is £4.56.

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A tournament Saturday in Omaha’s Blackstone District transformed Farnam Street into a competitive cornhole arena.

Duo teams competed in the Omaha Sports Commission’s second annual Cornhole Classic, which was enhanced by the presence of beer, a DJ, and screens broadcasting college football games.

Following a brief explanation of the rules, the games commenced at around 11 a.m. with teams aligning themselves along the cornhole boards arrayed across Farnam Street, which was cordoned off between 39th and 40th Streets for the occasion.

Teams took part Saturday in the Omaha Sports Commission’s second annual Cornhole Classic on Farnam Street in the Blackstone District.

Throughout the day, Blackstone was buzzing with live music and various celebrations as a part of its Second Saturday events.

The champions of the event’s double-elimination cornhole tournament were poised to receive $200 worth of gift cards for local shops in Blackstone, along with a new set of cornhole boards. The entry cost for each team was $45, which included two drink tickets.

Larissa Buster and Marisa Mathews, colleagues from the College of St. Mary, formed a team named “Is(s)a Squad.” Their involvement in cornhole stretches beyond this event; they have also participated in a recent league as hobbyists.

Buster mentioned her fondness for the simplicity of cornhole and looked forward to competing with Mathews to see how well they would perform in this particular Saturday’s tournament.

“It’s a nice summer and early fall game,” she said. “It’s a beautiful day out for it.”

Mathews said she’s gotten more into playing cornhole in the last few years.

“I’m originally from California and never had played it before I came to the Midwest,” she said. “It’s pretty fun.”

Amir Parikh of Chicago tosses a beanbag during the Cornhole Classic tournament on Saturday.

The atmosphere of the event created a jovial environment, according to Buster.

“It feels like a neighborhood celebration for Blackstone,” she commented. “It’s an extremely enjoyable event.”

Varnica Bajaj chose to bring Amir Parikh, who was visiting from Chicago, to the tournament for an engaging Saturday activity. They warmed up while waiting for their initial match.

“It appeared to be a fantastic chance to connect with the Blackstone community,” Bajaj remarked.

Creighton’s Norah Sis spikes the ball past USC’s Mia Tuaniga in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Creighton’s Kiara Reinhardt, left, embraces Kendra Wait as they celebrate a point against USC in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Creighton’s Kendra Wait, left, and Elise Goetzinger try to block the ball against USC in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Craig Dykers, a Snøhetta architect, discusses the exterior of The Phillip G. Schrager Collection at The Joslyn in Omaha on Friday, Sept. 6, 2024.

Sunlight pierces through the windows inside The Joslyn on a bright Friday morning, September 6, 2024.

During an intense first set at the Devaney Center in Lincoln on Thursday, September 5, 2024, Nebraska volleyball players Bergen Reilly (2) and Andi Jackson (15) attempt to block a shot from Citadel’s Ali Ruffin (18).

Leah Robinson of Elkhorn North competes energetically in the Platte River Rumble held at Eugene T. Mahoney State Park in Ashland on Thursday, September 12, 2024.

A tightly packed group of runners kick off the Large School Varsity boys 5k at the commencement of the Platte River Rumble, located at Eugene T. Mahoney State Park in Ashland, on Thursday, September 12, 2024.

A large cluster of runners starts close together at the start of the Large School Varsity Boys 5k in the Platte River Rumble at Eugene T. Mahoney State Park in Ashland on Thursday, Sept. 12, 2024.

Liana Pendley, of Plattsmouth, Neb., carries red balloons prior to a college football game between the Nebraska Huskers and the Colorado Buffaloes in Lincoln, on Saturday, Sept. 7, 2024.

The Nebraska Cornhusker Marching Band line up before a college football game between the Nebraska Huskers and the Colorado Buffaloes in Lincoln, on Saturday, Sept. 7, 2024.

Nebraska’s Dante Dowdell (23) jumps over Colorado’s Shilo Sanders (21) with the ball during the first half of a college football game at Memorial Stadium in Lincoln, on Saturday, Sept. 7, 2024.

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Tate Paulette adds bappir to a fermentation vessel while trying to replicate an ancient beer. Photo by Brian Zimerle.

While working on his dissertation about grain storage in Mesopotamia, Tate Paulette joined forces with the Great Lakes Brewing Co. in Cleveland and the University of Chicago’s Institute for the Study of Ancient Cultures to recreate a Mesopotamian beer.

Positioned between the Euphrates and Tigris Rivers, the now called Iraq, northern Syria, and southeastern Turkey was the birthplace of the world’s first cities. Around 3400 to 3200 B.C., Mesopotamia introduced the earliest writing systems, and notably, a frequent subject was beer.

Historical beer from this region was crafted using malted barley, yet was devoid of hops. Paulette suggests the use of aromatics was likely. The exact nature of the beer from this time is uncertain, with possibilities ranging from a thick, porridge-like concoction to a more liquid, drinkable version. It’s theorized that more viscous beers might have been consumed with straws to strain out solid particles.

“In the Land of Ninkasi” tells the story of the world’s first beer culture.

As for the experimental brewing project, the team worked on a beer using no hops, replicating the brewing process as closely as possible and dubbing the beer, Enkibrew, named for Enkidu, a mythological character from The Epic of Gilgamesh. The team also made a version using modern equipment and a modern yeast source. It tasted somewhat like a Belgian saison.

For Paulette, the journey resulted in a book — In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia.

September 12, 2024

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by American Society for Microbiology

When diastatic strains of Saccharomyces cerevisiae, or brewer’s yeast, land in the wrong place, they can become a craft beer brewer’s nightmare. Diastatic yeasts are variant strains of yeasts that secrete glucoamylase, an enzyme that can break down dextrins into simple sugars, which can spoil fresh beer by augmenting the alcohol content, changing the flavor and in worst-case scenarios, making bottles explode.

One potential solution to yeast overgrowth in beer production may be found in a recent study published in Applied and Environmental Microbiology. Researchers, including brewers and microbiologists, discovered that certain proteins called killer toxins, naturally produced by many varieties of S. cerevisiae, can suppress problematic diastatic strains, offering a way to manage the issue effectively.

“Typically, if there’s a diastatic contamination, the entire batch of beer has to be discarded, which is costly,” explained microbiologist and study lead Paul Rowley, Ph.D., from the University of Idaho. “Our study demonstrates that introducing killer yeast at the point of contamination acts as a remediation strategy, preventing the diastatic strains from proliferating.”

Diastatic strains of S. cerevisiae are critical in crafting Belgian-style saison beers known for their higher alcohol content. Challenges arise, according to Rowley, when these strains inadvertently become part of the brewing process for pale ales and other beer types, triggering unwanted secondary fermentation. Despite stringent monitoring practices at breweries, these strains can occasionally go undetected.

Rowley notes that these diastatic variants are difficult to distinguish visually on an agar plate. “They look identical to non-diastatic types,” he explained. The significant difference lies in a genetic change in the diastatic yeasts which enables them to break down residual starches more effectively. “In appearance, yeast remains yeast,” he added.

Large breweries sidestep contamination issues by pasteurizing beer, although it’s costly and some small brewers claim it alters the flavor. Nicholas Ketchum, a microbiologist at Rhinegeist brewery in Cincinnati, Ohio and co-author of a recent study, oversees monitoring diastatic contamination there.

The initiative started when Ketchum was teaching applied microbiology and brewing at a community college in Cincinnati. While preparing a lecture about wild yeasts and killer toxins, he conceived the idea that these proteins could be a cost-effective solution to diastatic contamination. He conducted initial tests, shared early results at the World Brewing Congress in 2020, and later discussed the findings on a beer brewer’s podcast, which intrigued Rowley.

In Rowley’s laboratory, researchers including Victor Zhong and Ximena Garcia tested 34 diastatic yeast strains against Saccharomyces strains that produce eight different killer toxins. The most potent, K1 toxin, halted growth in over 91% of the diastatic strains tested.

Ketchum mentioned the next objectives involve understanding the mechanism better and devising ways to make it applicable for craft breweries. He noted that there’s a lot still unknown about how the process works, highlighting that toxin effectiveness may vary based on overall yeast concentrations, not solely on diastatic types. Additionally, Rowley is exploring the prevalence of this issue among smaller breweries.

The potential relationship between the amount of yeast and the effect of toxins is also under examination by Rowley’s team.

Rowley continues to investigate killer toxins, which haven’t been well studied. “Yeasts are a lot more complicated than we might think,” he said.

More information:

Applied and Environmental Microbiology (2024). doi.org/10.1128/aem.01072-24

Journal information:

Applied and Environmental Microbiology

Provided by

American Society for Microbiology

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Reporting by Heather Schlitz, Editing by Caroline Stauffer and Anna Driver

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