You may have heard the term from a mate and wondered what the go was, or maybe you’re completely confused. Whatever the case, let’s break down exactly what gypsy brewing is, its advantages and drawbacks, and why it’s changing the face of non-alcoholic beers in Australia.
While it’s been a summer libation in Italy for decades, the spritz has become pretty ubiquitous in recent years in Australia. Traditionally made with a bitter orange alcoholic aperitif, the wine-based cocktail is drunk before dinner as an aperitif, while nibbling on a few snacks. With its refreshing taste, slightly bitter flavour profile and vibrant orange hue, it’s no wonder the Italian spritz has found a place at Aussie barbeques, parties and dinners.
As we finally head towards warmer weather, the festive season is fast approaching and there are many parties, dinners and barbecues to be had with friends and family. And while we here at Craftzero love an ice-cold frothy when we’re flipping snags, some occasions might call for something a little different. While rosé wine may often be perceived as a tipple for the more refined and effeminate bevvy at gatherings, we’re here to put a cork in that.
If you’ve ever had a hankering for an old fashioned or a gin and tonic but needed to drive home, or didn’t want to face a splitting headache the next day, you’ll see the appeal of a non-alcoholic spirit. Sure, that’s a bit of a confusing term. How can a spirit be non-alcoholic? And if it has no alcohol, can it still be a spirit? Does it taste any good?
There’s nothing better than kicking back with mates and smashing a few cold brews on a hot summer’s day — except maybe doing it hangover-free! Non-alcoholic beer has come a long way in the past few years and the benefits of incorporating non-alcoholic beer into rotation are significant. What was once watery tasteless swill, is now a like-for-like, beautiful, crafty, beery drinking experience. In most cases, you can’t even taste the difference between the best non-alcoholic beer and an alcoholic beer. Technology has come a long way and both the big commercial breweries, and the smaller craft boys are constantly working on ways to create the best-tasting non-alcoholic beer.