SF Chronicle recently dove into how Bay Area breweries are leaning into the booming nonalcoholic trend—and featured Fort Point Beer Co.’s bold move into the space. After three years and over 20 pilots, their team used a special yeast from Berkeley Yeast to brew nonalcoholic versions of their flagship KSA Kölsch and Villager IPA that taste strikingly like the originals. Instead of stripping alcohol out afterward, this yeast simply doesn’t consume the main sugar that becomes alcohol—and preserves more flavor from the get-go. The result? Crisp, flavorful beers under 0.5% ABV with fewer calories, pasteurized for freshness, and proudly brewed locally in the Bay Area. The piece notes how this shift isn’t just about trend-chasing—it reflects smart innovation, hitting growing demand while keeping that craft beer character intact. Read the article.
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Photo courtesy of sfchronicle.com
