5 beer innovations

Rising innovations in beer are offering consumers low- to no-alcoholic options and sustainable alternatives to traditional malts and brews. Read on for the top five pints hitting glasses this year.

1. Rice

Rice beers are growing in popularity and catching up with traditional barley malts. Scientists and drink manufacturers are uncovering that milled rice brews can both improve the flavor profile of low and non-alcoholic beers and introduce new flavors altogether with exotic beer variations. Food chemist and author from the University of Arkansas System Division of Agriculture Scott Lafontaine called rice “a tool for innovation,” that offers brewers the ability to create beer that’s “sessionable [under 5 percent alcohol], efficient, and aligned with both tradition and the evolving preferences of today’s consumer.” Globally, rice brews are expected to reach US $5.51 billion by 2031.

Today's consumer is seeking healthier, more sustainable options in every aisle of the grocery store, and beer is no exception.

Samara Oster

Founder, Meli

2. Quinoa

A new brew backed by research from a Massachusetts Institute of Technology (MIT) and a Harvard graduate has broken the mold with a gluten-free beer alternative. Meli is brewed entirely with quinoa (4.4% ABV) and is the first of its kind in the US. With no added sugar, this brew’s prime targets are the wellness-conscious consumers who want to indulge without the guilt of a heavier, more traditional beer. “Today's consumer is seeking healthier, more sustainable options in every aisle of the grocery store, and beer is no exception,” Meli founder, Samara Oster tells VML Intelligence. “We are excited to provide a thoughtful beer for the growing number of drinkers who are going gluten free, reducing sugar, and looking for products that have less of an impact on the planet.” Launched earlier this year, it is sweet, contains essential nutrients, and a glass serves up 7% of consumers’ daily potassium intake.

Meli beer. Images courtesy of Grant Legan

3. Mushroom

Collider adaptogenic beer is a boost for your brain, fueled by mushrooms instead of grains. One of several mushroom based brands, Collider’s brews have a very low alcohol content at 0.5% ABV and instead leverage “functional mushrooms and mood-boosting botanicals to relax you,” without the hangover. Launched in 2024, Colliders are gluten free, low calorie, and taste similar to traditional beers, enticing curious beer enthusiasts to try a new take on the beverage. At the end of last year Collider Brew Co received £720,000 ($975,000 USD) in pre-seed funding, giving the adaptogenic non-alcoholic beer momentum to grow.

4. Ancient grains

According to food publication Bon Appétit, a traditional African grain is poised to change the beer brewing game. Fonio, an ancient African ingredient, can be grown with little water and is used for a range of other grocery items: noodles, cereal, salad grains, and even for baking. Chef Pierre Thiam told Bon Appétit that this brewing alternative is better for the soil and could “bring economic opportunity to the community” in the semi-arid Sahel region where it is naturally grown. Thanks to Chef Thiam’s collaboration with the Brewing for Impact Initiative, the brews have hit North American markets through supply giant RahrBSG as of this year.

5. Regenerative barley

Grobund, Carlberg’s first beer made with regenerative barley, is targeting using 100% regenerative grains by 2040. Launched this year in Denmark, the beer giant plans to expand its pour globally in the years to come. This Earth-friendly practice aims to “reduce those emissions while contributing to better soil health and increased biodiversity” as part of an agreement by Carlsberg’s regenerative initiative, Managing Director Peter Haahr Nielsen said. “We at Carlsberg see a future in brewing with regenerative grain and that we want to contribute to the development of regenerative agriculture. Not just in Denmark, but worldwide.”

From alcohol-alternatives to good-for-you brews, beer is having a moment in the world of food and drink. Consumers are increasingly health conscious and environmentally aware, so finding modern ways to enjoy what they love is both enticing and satisfying for these bevvy lovers.