Similarly,
Alcohol -free beers increasingly attracting:
According to the Swiss Brasseries Association, 7% of beers drunk in our country are alcohol -free. For example, It is even the most promising sector, estimated a professional in the branch Monday in the morning of the RTS. Meanwhile, There is described the development of new brewing techniques.
The alcohol -free beer market – which can however contain up to 0.5% alcohol – is increasing. Furthermore, while the beer market as a whole is in regression, notes Arthur Viaud, boss of the Vaudoise Brasserie La Nebuleuse. Meanwhile, Its alcohol -free beer production jumped 60% in the first half of 2025, in annual comparison, to meet demand.
The trend is also visible to Migros, which does not sell alcohol. “The assortment [de bières sans alcool] increased by 80% in three years. will continue to grow, “said spokesman Tristan Cerf last May in the 19:30 [voir encadré].
The less alcohol -free beers increasingly attracting pronounced attraction for alcoholic beverages. the diversification of the offer could explain the progression of production, but also taste and new brewing techniques.
Keep the aromas – Alcohol -free beers increasingly attracting
“Historically, the boiling technique was mainly used for alcohol -free beers. But when a liquid is turned to the boil to remove alcohol. there are unfortunately aromas that also leave, and that gave products that were quite average,” notes Arthur Viaud.
“Today, we have the ability to use specific yeast strains for example, which allow the fermentation of the product. We are already on a slightly different logic. It is a fermentation that will produce very little alcohol, and we do not lose the aromas. It allows us to work on different styles. We have a product that is incomparable in terms of quality made,” he says.
>> Also review the development subject on the development of alcohol -free drinks:
Radio subject: KS
Adaptation web: Julie Liardet
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