Low/no-alcohol World Beer Awards winners 2018

Germany remains a country kilometre ahead of the rest of the world in low-alcohol brewing, scooping up 17 of the 34 awards given to beers of this type at the World Beer Awards 2018 (see table). Belgium and the UK came a distant second with three, closely followed by Canada and the US with two. The Czech Republic, Denmark, Iceland, the Netherlands, Spain and Vietnam all managed a single entry, with Vietnam being the only Asian country in this year’s alcohol-free roll of honour.  ■

Name Expression Category Style Country Winner Title
Maes 0.0% Lager Light Belgium Country Winner
Maes 0.0% Lager Light Belgium Style Winners
Hoegaarden Rosee 0.0 Wheat Beer Alcohol Free Belgium Silver Medal
Partake Brewing Pale Ale Pale Beer Low Alcohol Canada Country Winner
Partake Brewing Pale Ale Pale Beer Low Alcohol Canada Style Winners
Pivovar Samson Pito Lager Light Czech Republic Silver Medal
Svaneke Bryghus Don´t Worry Pale Ale Pale Beer Low Alcohol Denmark Country Winner
Franziskaner Alkoholfrei Zitrone 0,0% Alkoholfreies Weißbier 0,0 -Mix Citrus Flavoured Low Alcohol Germany Silver Medal
Franziskaner Alkoholfrei Blutorange Alkoholfreies Weißbier-Mix Blood Orange Flavoured Low Alcohol Germany Country Winner
Franziskaner Alkoholfrei Blutorange Alkoholfreies Weißbier-Mix Blood Orange Flavoured Low Alcohol Germany Style Winners
Hachenburger Radler Alkoholfrei Flavoured Low Alcohol Germany Gold Medal
Craftwerk Brewing Mad Callista Session Lager Lager Light Germany Country Winner
Waldhaus Sommer Bier Lager Light Germany Silver Medal
Clausthaler Dry Hopped Lager Light Germany Bronze Medal
Clausthaler Unfiltered Lager Light Germany Gold Medal
Riegele BierManufaktur IPA Liberis 2+3 Pale Beer Low Alcohol Germany Country Winner
Hachenburger Alkoholfrei Pale Beer Low Alcohol Germany Silver Medal
Franziskaner Alkoholfrei Alkoholfreies Weißbier Wheat Beer Alcohol Free Germany Silver Medal
Maisel’s Weisse Maisel’s Weisse Alkoholfrei Wheat Beer Alcohol Free Germany Country Winner
Maisel’s Weisse Maisel’s Weisse Alkoholfrei Wheat Beer Alcohol Free Germany Style Winners
Lauterbacher Schlanke Weisse Wheat Beer Alcohol Free Germany Gold Medal
Schlappeseppel Weißbier Alkoholfrei Wheat Beer Alcohol Free Germany Bronze Medal
Ketterer Weizen alkoholfrei Wheat Beer Alcohol Free Germany Bronze Medal
Warburger Bio Weisse Alkoholfrei Wheat Beer Alcohol Free Germany Silver Medal
Volcania Light Beer Lager Light Iceland Silver Medal
Grolsch 0.0% Lager Light Netherlands Country Winner
Mahou 0,0 Tostada Lager Light Spain Silver Medal
Moritz 0.0% Lager Light Spain Country Winner
Adnams Ghost Ship Alcohol Free Pale Beer Low Alcohol United Kingdom Bronze Medal
Infinite Session Pale Ale Pale Beer Low Alcohol United Kingdom Country Winner
Nirvana Karma Pale Beer Low Alcohol United Kingdom Bronze Medal
Surreal Brewing Company Non-Alcoholic Red IPA Flavoured Low Alcohol United States Country Winner
Athletic Brewing Company Run Wild Pale Beer Low Alcohol United States Country Winner
Sagota Alcohol Free Beer Pale Beer Low Alcohol Vietnam Bronze Medal

Source: World Beer Awards

Be wary of “persistent hangovers”

Feeling crummy more than a day after an alcohol session should give us pause for thought.

The alcohol response of our brains changes depending on our alcohol exposure over the past few hours and days and, less obviously, that over the last few months and years.

In our student days and early twenties, for instance, many of us might drink enough to move our brains into the outer regions of dependency, where our neurons misbehave when alcohol free.

No klaxon accompanies this shift so we may never know it happened. And our recovery from it can happen without us knowing too, with our drinking levels falling as our circumstances change.

But we can also inch into dependency at any time if we drink heavily for long enough, perhaps triggered by friends, a trauma or Christmas. We can unwittingly inch out of dependence again too. But we can’t rely on it.

So how do we know where we stand? It is not easy. If we drink less than the UK guidelines of 14 units (140ml) of alcohol a week for months, there is little chance of a problem. If not, we can’t be so sure.

We can look for clues, however: If we binge-drink, the classic pattern of the enthusiastic “social drinker” in northern Europe and North America, then our recovery after a heavy one is a good place to look.

Overlong aftermath
Having routine hangovers means we are not looking after our brains very well and could eventually face difficulties. But discomfort within the first 24 hours is a normal reaction to an alcohol overdose.

But feeling meh more than 24 hours after an alcohol session is something else. We might think it is a “prolonged [or delayed] hangover”, but it is not an overdose rebound, but a reaction to absence.

We have, in other words, some degree of withdrawal. We might sweat, have headaches, feel grumpy, tense, forgetful or nauseous. If we have anything more than the mildest discomfort we should go and see our doctor.

“Two-dayers”, as this phenomenon is sometimes dismissed, are potentially a sign we are flirting with alcohol dependency. Nobody wants to find this out, but the sooner we do, the easier it will be to reverse.

Avoiding heavy alcohol use for three months to a year is typically enough to be rid of it. Making this change on purpose is not always easy, but we can get help from our doctors and online and offline support.

If we stick to it we can reasonably expect clearer thinking, better memory, improved and more stable mood and better sleep. And, on a more practical level, we can substantially cut costs and so improve our finances.

Looking out for “persistent hangovers” or “two-dayers” can enable to look past unhelpful folk wisdom and misinformation to identify a potential problem, a crucial step in improving our long-term wellbeing. ■

Alcohol: Take courage from competence

Like England’s footballers, who overcame a decades-long inability to win on penalties, we are better off finding our courage through practice, not through alcohol.

Sports sponsorship, like Budweiser’s backing of the World Cup, and thrilling advertising images reinforce the phoney link between alcohol and courage, despite codes barring it being done explicitly.

Alcohol plays no part in the confidence of sports people, or anyone else. We all know it, but facts are not what advertising is about. Advertising connects feelings, not facts, in this case tension and alcohol relief.

Our pre-scientific alcohol lexicon provide a flimsy barrier to prevent this powerful emotional linkage. The phrase “Dutch courage” contains only an oblique reference to the Netherlands to trigger suspicion.

Own goals
Lingering misgivings about the Low Countries, alas, do little to prevent our behaviour from being influenced, so we often turn to alcohol to cocoon ourselves from anxiety and even use it to assuage our excitement.

This is doubly ironic, if not more. We watch sport stars perform feats of skill with amazing calm, focus and concentration, while consuming a substance which interferes with our ability to emulate them.

Alcohol inebriation slows our brain function, reducing our competence in activities requiring us to use our brains. This includes practically everything, even sleep.

And, of over the long term, using alcohol tends to fuel our fears and anxieties and lengthen jumpiness after stressful events, whether they end badly or well.

Practice kills nerves
The competence we developed in our jobs and sports mean we are rarely gripped by nerves. Experience teaches us, like professional sportspeople, to know our limits, estimate risk and gauge the chances of success.

Our biggest worries typically revolve around the more haphazard world of our social lives. We often worry about our ability to converse, make friends, find partners and, heaven forbid, give a speech.

We are often first faced with these types of challenges at the same time as we have our first chances to drink alcohol. And they often remain paired thereafter, seemingly inextricably linked.

Alcohol reduces our awareness of distractions which might interrupt our flow, but it does not give us any new skills. We can make fluent, jovial, spontaneous conversation just as well without alcohol. Even dancing is possible.

Social situations which do not enforce alcohol drinking are a help, though not necessary if we can slip under the radar. Like practising penalties, socialising without drinking will eventually bring results.

Liberty includes the freedom to think clearly

Restricting alcohol use can dramatically improve our decision-making, the key to our personal freedom.

Our choice to consume alcohol is often coerced, through social pressure and misleading ideas. And alcohol reduces our ability to assess our options. Continue reading “Liberty includes the freedom to think clearly”

Minimal alcohol drinking linked to longer life

Our life expectancy is lower if we drink more than 125ml of alcohol a week, according to new research.

“Drinking alcohol at levels which were believed to be safe is actually linked with lower life expectancy and several adverse health outcomes,” says Dr Dan Blazer from Duke University, a co-author of the Lancet study.

The decline in life expectancy was found to start slightly below the UK’s guideline maximum amount of 140ml, or 14 UK units, a week. Guideline maximums in Italy, Portugal and Spain are almost 50% higher, while the US one for men is nearly double.

The lives of those who drank 125-250ml a week were shorter by around six months over the age of 40. Those who drank 250-438ml lived between one and two years less, while drinking beyond the top end of the range typically cut lifetimes by between four and five years.

It strengthens evidence, the authors say, that “total cardiovascular disease risk is actually comprised of several distinct and opposite dose–response curves rather than a single J-shaped association”.

Higher alcohol consumption was associated with a higher risk of stroke, heart failure, fatal hypertensive disease, and fatal aortic aneurysm, with no thresholds below which lower alcohol consumption stopped reducing risk (see chart).

But higher consumption was also associated with a lower risk of non-fatal heart attacks, or “myocardial infarctions”. The authors say, however, that the increased risk of having fatal heart problems means we are likely to lose years of life if we were to drink alcohol to ward off non-fatal problems.

“The key message of this research for public health is that, if you already drink alcohol, drinking less may help you live longer and lower your risk of several cardiovascular conditions,” said Dr Angela Wood, lead author of the study from Cambridge University.

Non-drinkers were excluded from the study, because we often stop drinking when we develop health problems, so skewing the numbers. The study also excluded people with pre-existing heart conditions. ■

Alcohol: One of many ways to flavour

Alcohol transports complex aromas exceptionally well, and aroma enriches our experience by awakening memories, feelings and appetites. But we need not ingest alcohol to experience it and alternatives abound, opening up many exciting new possibilities.

We can find a whiff of alcohol rewarding, having evolved from insects, tiny early mammals and more recently apes for whom mouldering fruit is a valuable lifeline. Our evolutionary heritage also means we are equipped to digest small quantities without a hitch.

Nearly all perfumes are based on an alcohol solution, and for good reason. Alcohol is a versatile solvent able to break down oily compounds and preserve organic ones. And it also evaporates quickly at room temperature, so sending aromatic compounds whirling into the air.

Alcohol also mixes with water, so we can use it as a flavour-enhancer in mostly made of water, which we need to live. Beer and wine are water with a flavour-enhancing 5-15% alcohol, while spirits have 35% or more and “fortified” wines and cocktails are usually in the middle.

But we can harness alcohol’s aroma-enhancing properties using tiny quantities. A splash can be enough, like a dab of perfume. And we do not need to ingest it to appreciate its aromatic contribution. Professional wine-tasters spit out their samples.

So the current low-risk guideline of no more than 14 UK units (140ml) of alcohol is more than enough to make full use of alcohol’s merits as a flavour enhancer, for both food or drink. The risk of overstepping the mark can be more easily avoided if we leave it out of our diet entirely.

And eliminating alcohol need not diminish our enjoyment of flavour. Water is an extraordinary solvent too, able to deliver a huge range of aromas with no added health pitfalls. We can significantly enhance our experience by simply paying more attention as we eat and drink.

Life is getting easier if we choose to avoid alcohol, with a growing range of “unleaded” versions of traditionally alcoholic drinks, allowing us to blend in easily and have the positive placebo effect with no risk. Mocktail recipes abound for the adventurous.

We can also enormously boost water’s flavour-bearing capacity without adding alcohol to it. Heat makes water a much better solvent and also makes it evaporate far faster, making aroma airborne, as with alcohol. So warm drinks are typically far more aromatic than cold ones.

Hot water’s heightened extraction and evaporation is the driving force of cocoa, tea and coffee. Both they offer a huge range of flavours, aromas and oral sensations rivalling their colder cousins. We can also get a benign buzz from caffeine and the mildly sedating effect of theanine in tea.

Communities of enthusiasts and vendors give us easy access to good information and supply. There are tens of thousands of teas and coffees, all with fascinating history, science, culture and innovation to explore. So too cooking and home-made drinks.

Limiting our alcohol consumption to safeguard our wellbeing does not limit to our access to the life-enhancing world of taste and smell. It can, in fact, make us value it more and be more open to new experiences which are at least as enjoyable and eye-opening.

 

Alcohol: Our legacy social medium🗼


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