The non-alcoholic beer category is carving out a niche for beer lovers who want the complexity and taste of craft beer without the alcohol. But what does it take to create a brew that delivers the full flavor experience without the buzz? Can a non-alcoholic beer truly capture the essence of a traditional brew?

According to Jason Davis, a seasoned brewer with a deep technical background, non-alcoholic brewing demands creativity and an understanding of beer’s core components — texture, flavor, and mouthfeel. He explains that the absence of alcohol doesn’t require sacrificing richness. Instead, brewers balance malt and hop elements to craft a beer experience that’s just as satisfying. While the category is still in its early stages, Jason sees endless potential for growth, with innovation continuing to drive its evolution. 

On this episode of the Firebelly Social Show, Duncan Alney talks with Jason Davis, Founder and Brewer at Reveland Brewing, about the rise of non-alcoholic beers. They dive into the science behind crafting a truly great NA beer and discuss Jason’s journey from R&D brewer to founder. The conversation explores the role of innovation in brewing, Jason’s efforts to push boundaries, and the challenges and excitement of this rapidly growing category.

Here’s a glimpse of what you’ll learn: 

• [2:07] How session brewing sparked Jason Davis’ non-alcoholic beer journey
• [7:00] How to craft NA beers with rich mouthfeel and flavor
• [10:24] Why Bohemian golden lagers are revolutionizing the NA market
• [14:22] What it’s like pouring at America’s biggest beer festival
• [16:38] Reveland Brewing’s commitment to 1% for the Planet
• [25:55] The perfect food pairings for Reveland’s bohemian golden lager

About Jason Davis:

Jason Davis is the Founder and Brewer at Reveland Brewing and Peralta Beverage, LLC, a company dedicated to crafting elevated, high-quality non-alcoholic (NA) beers that bring real craft credibility to the fast-growing NA category. Previously, he was the R&D and Innovations Brewer at Berkeley Yeast, where he developed yeast strains and NA beer products. Jason’s work earned industry acclaim, including thousands of pours at the Great American Beer Festival and key distribution partnerships. He studied brewing science at the Siebel Institute in Chicago and the Doemens Academy in Munich.

Resources Mentioned in this episode

• Duncan Alney on LinkedIn
• Firebelly Marketing
• Reveland Brewing
• Joseph White on LinkedIn
• Humble Sea Brewing Co.
• Great American Beer Festival (GABF)
• 1% for the Planet
• “Vanessa Royle: Complex, Sophisticated Nonalcoholic RTD Cocktails” on the Firebelly Social Show

Quotable Moments:

• “In order to really be successful in this, you have to innovate. You have to do it on your own.”
• “The best ones are brands that deliver as well. It still should taste; it should still feel like beer.”
• “The Germans think of beer in a different way, and I got the opportunity to learn from them.”
• “If you’re going to do something, do it big on the first one; make something that appeals to everybody.”
• “It’s a creative outlet. Brewing is just like an extra fermentation step on top of that.”

Action Steps: 

1. Focus on crafting beers with true complexity: Developing non-alcoholic beers that offer depth, mouthfeel, and complexity ensures they stand out in the market.
2. Embrace continuous innovation in brewing techniques: Constant experimentation and the adoption of new methods will push the boundaries of non-alcoholic beer and enhance product offerings.
3. Prioritize using high-quality ingredients: Sourcing the best ingredients is essential to ensuring the final product has the right flavors and textures.
4. Foster partnerships with distributors who share your vision: Collaborating with like-minded distributors ensures your brand’s story and quality reach the right audience.
5. Commit to sustainability and social responsibility: Integrating responsible practices, like donating a portion of profits, builds brand loyalty and aligns with consumers’ values.