Tate Huffard, the CEO of Best Day Brewing in Sausalito, is at the forefront of a growing trend in the beverage industry: the rise of nonalcoholic (N/A) beers. Despite the decline in alcoholic drink sales, the demand for nonalcoholic options is on the upswing. This shift is reflected in the projected growth of the global nonalcoholic beer market, which is expected to double from $20 billion in 2023 to $40 billion by 2033.

Huffard, who moved to California in 2010, became inspired to create Best Day Brewing after realizing the social impact of beer culture and his personal experiences with drinking. His journey began with a challenge among friends to cut back on alcohol, leading him to explore N/A beer alternatives which ultimately motivated him to produce a high-quality product that truly resembled traditional beer.

Starting without a background in brewing, Huffard learned through trial and error and sought inspiration from countries where nonalcoholic beers constituted a significant market share compared to the U.S., where it lingered at 0.3%. His goal was to create a beer that wouldn’t distinguish itself from its alcoholic counterparts, and he turned this vision into reality after years of development.

Best Day Brewing launched in 2022 and has quickly made a name for itself as one of the fastest-growing nonalcoholic craft beer brands in the U.S. Currently, it is available in nearly every state, reflecting a broader trend toward health and wellness, particularly among millennials, many of whom are re-evaluating their drinking habits as they start families.

Looking forward, Huffard is excited about upcoming products, including a Mexican lager with lime and sea salt, and collaborations with environmental organizations like the Surfrider Foundation. He emphasizes that nonalcoholic beer consumers are not necessarily opting for sobriety; instead, they are seeking varied choices in their drinking options to enjoy life fully regardless of the occasion.

For those interested in trying Best Day Brewing, their products can be found at various retailers in the Bay Area, including Whole Foods, Trader Joe’s, and others.

Boston Beer Co., the company behind Samuel Adams, has outlined its plans for nearly $4 million worth of land acquisitions made last year in Cincinnati’s West End neighborhood. The company purchased two blocks of land bordered by Findlay Street to the north, John Street to the east, and Livingston Street to the south. These areas will be fenced and cleaned up to serve as a tractor-trailer staging area and drop lot.

The land’s purchase had generated interest when it was announced last November. Notably, the staging area will not extend east of John Street, where Boston Beer also acquired a vacant former factory building and adjacent warehouses facing Central Avenue in December.

For more details, you can read the full article from the Cincinnati Business Courier.

As I learned with my first sip, beer is an acquired taste. However, even among enthusiasts of lagers, stouts, pale ales, and IPAs, there’s a unique segment that can be rather perplexing: sour ales. These distinctive beverages, often aged in wooden barrels, rely on the intricate work of wild yeasts and bacteria.

Cameron Ball, the owner and brewer at La Mesa’s Helix Brewing, aptly describes sour ales: “These are not fast drinks like a beer you’d grab on your way home from work. I like to think of them as weekend beers that you’d take some time with.”

My journey into sour ales began about 20 years ago, thanks to "Dr." Bill Sysak. He was the beer ambassador at Stone Brewing and introduced me to sours during a tasting featuring selections from Oregon’s Cascade. My exploration deepened with trips to Belgium’s Cantillon, known for its fruit lambics, and Rodenbach, the home of acclaimed Flanders red ales.

Sour beers can be temperamental and challenging to create. Helix, which recently celebrated its 10th anniversary, has spent seven years honing its sour ale production under the "Sourworx" operation. On my latest visit, Ball had nine varieties on tap, showcasing the extensive range of flavors derived from the barrels that expand and contract with seasonal temperature changes. “It’s more of an art,” Ball noted, highlighting the need for creativity rather than merely following a recipe.

In addition to enjoying the sour beers, I indulged in some reading material that intersects faith and beer. "The Beer Drinker’s Guide to God" by William B. Miller, an Episcopal priest, reflects on the complexities of faith and alcohol, weaving humor and spirituality throughout its narrative. Another recommended read is "Pairing Beer & Chocolate" by David Nilsen, which offers delicious pairings, though it notably leaves out San Diego’s local breweries.

For those in the area, several upcoming beer-related events may appeal to sour ale fans. The Rosarito Beer Fest will take place on Saturday at Las Rocas Resort & Spa, and on Tuesday, Barley & Sword Brewing will host a cheese and beer pairing evening.

On the tasting front, here are a few quick reviews of sour ales to enjoy this summer:

• Bloodbuzz

  • Brewery: Helix Brewing, La Mesa
  • ABV: 6%
  • Description: A blood orange sour ale aged in barrels, offering a citrusy aroma and tart juiciness. Definitely a drink to savor.

• Energetic Allure

  • Brewery: Seek Beer, San Diego
  • ABV: 6%
  • Description: This gluten-free sour ale presented a unique visual separation in the glass, leaving me confused as to how to best enjoy it.

• One Way or Another (2017)

  • Brewery: Cascade, Portland, Ore.
  • ABV: 7.7%
  • Description: A marionberry and Meyer lemon sour ale that’s unapologetically tart and refreshing, reminiscent of sparkling wine.

As summer heats up, sour ales are a refreshing choice that deserves attention.