Gluten-free beer used to have a terrible reputation. And honestly? Some of it was deserved. A lot of early gluten-free beers tasted thin, strange, overly sweet, or just felt like a compromise compared to “real” beer. But the category has changed massively over the last few years, while public opinion mostly stayed stuck in the past. Today, some breweries make gluten-free IPAs, lagers, and stouts that most drinkers would never identify as gluten-free in a blind tasting. Scotti

For a long time, many of us beer geeks ran away from lager. When we were younger, #Lager was usually the cheapest beer we could get our hands on. The supermarket stuff. The student-budget stuff. The “it’s cold and alcoholic, so it works” stuff. In most cases, that meant Lager. Well… at least for most of us. My friend Sébastien in Quebec once told me that the best value-for-money beer when they were younger was a #Belgian-style tripel from Unibroue . Which honestly sounds like

#AlcoholFree beer used to be the punishment drink. You know the one - sweet, thin, “kinda beer-ish” but not really beer. Fast forward to today, and suddenly you’ve got alcohol-free IPAs that smell like a tropical fruit bomb, lagers that actually feel crisp, and stouts that don’t taste like watered-down toast. So what changed? Spoiler: Brewers didn’t just remove the alcohol and call it a day. They had to rethink the whole process, because alcohol isn’t just “the fun part”. I