We know its been done in Australia (by Americans at that) with Burleigh Bighead.
We know the American market is trending towards low-carb, low-alcohol beers.
Put these together, it seems the American market would be receptive to a "no-carb" beer. I am at a loss to find any brewery doing "no-carb" in the U.S. What am I missing?
I am interested to hear your thoughts on the following:
We know the American market is trending towards low-carb, low-alcohol beers.
Put these together, it seems the American market would be receptive to a "no-carb" beer. I am at a loss to find any brewery doing "no-carb" in the U.S. What am I missing?
I am interested to hear your thoughts on the following:
- Even if you eliminate all the residual sugars, alcohol still has carbs. With this said, are there regulations preventing the "no-carb" label from being used (from a marketing perspective)?
- With all the "low-carb" beers our there, why have breweries stayed away from "no-carb" production?