The nonalcoholic beverage industry is booming, with sales growing 20% every year since 2022. But even as the NA lifestyle goes mainstream, the price of nonalcoholic beer and wine can still be a barrier. Turns out, taking the alcohol out isn’t as simple as it sounds—it takes some serious food science and chemistry to make an NA drink actually taste good.
We spoke to the co-owner of Burden of Proof NA bottleshop and scientists behind Oddbird Wine to learn more about the future of NA drinks. Watch the full video on YouTube.com/vox
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