From someone who thought raspberries belonged only in yogurt and cakes A title we didn't borrow from a brewery, but one that could just as easily have appeared on a chalkboard in a trendy taproom. Sour beer is the sourest child of the craft brewery. Hot, but also ice cold. Expect fruity explosions, sparkling acidity, and a taste that fluctuates between lemonade, white wine, and that first lemon drop you'll never forget. No beer pairs better with sunny patios, overflowing picnic baskets, or anything as crisp as linen. Why? Read on below. With fermentation, yeast, ginger, and a fair amount of flavor confusion. Sour beer: fresh, funky and absolutely contemporary Sour beer isn't a modern trend, but a style with history and character. Lambic and Kriek were already being brewed in Belgium when Pilsner was still considered innovative in the rest of Europe. Today, this classic gets a fresh twist with flavors like mango, cinnamon, blackcurrant, and passion fruit. Anything goes, as long as it's sour and surprising. The magic lies in the microbe: Lactobacillus, for example, or Brettanomyces. What sounds like a forgotten Roman general is actually a wild yeast that sends your taste buds on a wild journey. And all of this results in a crisp, fruity, and tangy beer that doesn't cost the earth. Small story, big comeback Sour beer didn't just happen. In Belgium, brewers simply let their wort (unfermented beer) sit in open vats so that wild yeast could thrive. That would be risky today, but back then, people simply brewed with nature. Later, more adventurous brewers actively pursued this concept: They added raspberries, some wood-aged complexity, and fruits typically found in smoothies... and voilà: the modern sour beer was born. With or without alcohol. The first time is… surprising The first sip of a sour is rarely love at first sight. It's more like: Huh? And then: What is this? And then: Another sip. Because somehow it does something to you. Your tongue dances. Your mind hesitates. You taste lemon, vinegar, peach, and suddenly: Wow. This is good. It's like espresso, sushi or techno: at first you don't understand it, then you can't live without it. Alcohol-free? Then the sourness comes into its own. Acidity gives non-alcoholic beer character. It provides freshness, excitement, and a constantly evolving flavor. Whether citrus, pineapple, ginger, or raspberry: acidity wakes up your mouth. And before you know it, the glass is empty again. What do you drink with it? Sour beer is like a culinary chameleon: It loves to dance with food, preferably in surprising combinations. Don't overthink it. Consider: What would you squeeze a lime on, or what would you serve with a refreshing dressing? Some ideas: Goat cheese or soft Brie pair wonderfully with a slightly tart raspberry or berry sour. The creaminess of the cheese and the crisp acidity of the beer complement each other better than any romantic comedy. Spicy dishes like Thai curry or ceviche? Sour beer softens the spiciness like a lime when enjoyed. Especially with a hint of ginger or citrus in the glass. Something sweet like cheesecake, apple pie, or even vanilla ice cream? That's where the sour note really comes into its own – the contrast is crucial. A sour with peach or cinnamon? Yes, sir! And sometimes... just nothing. Just the beer, cold, in a nice glass. On the balcony. In the sun. And someone next to you asks: "What are you drinking now?!" Who is this mad at? For the curious. For anyone who already enjoys a good glass of wine, a refreshing pilsner, or a robust IPA – and simply wants to try something different. For anyone who isn't afraid of a little adventure in the glass. Or simply: for anyone who wants to rediscover their taste buds. Sour is the new pleasure Sour beer isn't the easiest beer to make, but it's the most surprising! It's a beer that inspires reflection, tasting, wonder, and laughter. It's creative and a little different. Non-alcoholic sours don't even cause a hangover. So the next time someone asks you, "What would you like to drink?", don't say, "Just a beer." Say, "Give me something crazy. Something sour. Something... different." And who knows, maybe you'll be the first to frown and then grin. Cheers! With spout 🍋 Frown at the first sip, smile at the last!

At ONP5 we sell only non-alcoholic beers. That is not only in our name, but in everything we do. For us, <0.5% alcohol is not a limit, it is a principle. But even with that focus, things can go wrong. And they did.   What happened A few months ago we ordered a batch of alcohol-free beers from Czech craft brewery Zichovec. One of those beers — tellingly named “Drink and Oops… Nevermind” — turned out to be 0.8% alcohol upon arrival . The brewer had intended to make an alcohol-free beer, but that did not work out. As a result, this beer did not meet our standard and should actually have been returned immediately.   Our choice: return or sell? We were faced with a choice: Sending the beer back to the Czech Republic, with all the associated transport and environmental impact Or sell the beer, with a clear warning that this was the only exception in our range We chose the latter. From a sustainability and transparency perspective. We have clearly stated on the product page that this beer contains 0.8% ABV and is different from our offer. No hidden info, no small print.   The offer Because the expiration date was nearly approaching, we have put the beer on sale from March 1st — just like all our beers that are approaching the best before date — with a 50% discount. Not to get rid of it quickly, but to prevent food waste , something we at ONP5 take seriously.   Phone call from the NVWA On March 11, we received a phone call from the NVWA ( Dutch Food and Consumer Product Safety Authority) . Based on an anonymous tip, an investigation had been started. The conclusion: we had committed an offense. In the Netherlands, you are not allowed to offer beers with more than 0.5% alcohol with more than 25% discount . The law does not know any exceptions. We immediately took the product offline and stopped selling it.   A fine On May 14th we received the report: a fine of €1565 . According to the NVWA this is a “light” fine, considering the fact that our webshop has less than 50 employees. We have exercised the right to comment. In this we explained: that this was a one-off situation and that the product was immediately removed from sale; that we have consciously opted for sustainability and transparency; that we did not knowingly break the law, but simply did what we normally do with near-expired stock. But the fine remained.   What do we think about this? In fact, the fine is justified. The law is clear: above 0.5% alcohol, you may not give a discount above 25%. We did that – albeit unconsciously. But in terms of content it feels disproportionate. It was about one beer, one time. We have transparently labeled the product as an exception. We took immediate action when this was brought to our attention. And importantly, there has been no risk to public health. No deception, no large-scale distribution, no campaign with stunt offers. In fact, we tried to prevent food waste by not destroying it unnecessarily. We understand the importance of clear rules, especially around alcohol. But rules must also be applied with common sense and context. As far as we are concerned, a warning would have sufficed .   What do you think? Was the NVWA right to impose a fine? Or could this have been done differently? We are curious about your opinion.

A title we stole from Brouwerij Uiltje. One of the many craft breweries that have ensured that the IPA has made a huge advance in recent years. Also, and perhaps especially, in the alcohol-free beers the IPA is very popular. In our shop alone we sell 86 (June '25) different types. The history of the IPA is a bit of a mystery. The story goes that the Pale Ale from England became increasingly popular in India during the colonization in the 19th century. In order to survive the long boat journey, the brewers added extra hops, which made the beer more bitter and gave the beers a higher alcohol percentage. These Pale Ales for India then also became popular in England itself and are therefore still among the most important beer types to this day. The real, less romantic, story is that the Bow Brewery used India Pale Ale as marketing to (re)conquer the English market in the 1830s. According to the BJCP ( the beer style guide) IPA beer was never even transported to India at that time. The brewery itself went out of business a few years later, but they did ensure that we can still enjoy these bitter beers today. In the meantime, dozens of types of IPAs have been created. Some brewers started adding aromas or using hops that had more flavor to suppress the bitterness. In the US, brewers focused much more on using different types of hops and a proliferation of IPAs emerged. While in England, brewers focused on making the IPA more consistent and better and used a limited number of hops. English IPAs are also generally lower in alcohol percentage. In addition to the American and “original” English IPA, there is now also a Black IPA, Double or Imperial IPA, Triple IPA, New England IPA (NEIPA) and a Session IPA. All variants in which the addition of multiple and different types of hops is varied. They have in common that they all have an IPA bitterness. For the alcohol-free beers, the bitterness of the IPA is very well suited to compensate for the loss of taste due to the alcohol. By adding the extra hops, the beer still gets a full taste. And certainly if you combine this with the addition of aromas of fruit, flowers and/or herbs, you get very nice combinations. A bitter (non-alcoholic) beer takes some getting used to. It's like coffee, the first time you really have to swallow it but after a few tastes you get used to it and you start to appreciate it. And there are a few IPArels among them 😉 Cheers!

Let me get straight to the point: De Molen brewery is closing. It's scheduled to be completed by October 1, 2025. Royal Swinkels, owner of De Molen since 2019, is pulling the plug. The official reason: "The current setup in Bodegraven is no longer profitable." There's a good chance the beers will be brewed elsewhere within the group under the same name, but in any case, it's the end of an era. And what's happening at this once-pioneering brewery at dusk? They're releasing a non-alcoholic beer: Marsh & Mallow . Surprising? Yes. Reason to take a moment and reflect on the history behind this iconic brewery? Certainly. How it all began: a mill, a brewing book and a dream De Molen (the Mill) was founded by Menno Olivier, a homebrewer with a "Great Homebrewing Book" in hand and a homemade system in the attic. What began as a hobby became serious as he built courses and tastings around it. In 2004, he founded his brewery in the De Arkduif grain mill in Bodegraven—a site dating back to 1697 that immediately gave the brewery its name. Menno initially expected little more than a few visitors from the area: "the mayor and an elderly local man," as he put it. But when his beers appeared in the global top 10 of RateBeer.com (the predecessor of Untappd), everything changed. The phone line started ringing off the hook, exports went to 45 countries, and the brewery moved to a larger location. Fortunately, Menno received help from John Brus, who later founded his own brewery: Delftse Brouwers. From independent to industrial branches In 2019, De Molen was fully acquired by the Swinkels family (Bavaria). This meant that its independence and official status as a craft brewery disappeared. Nevertheless, De Molen remained an important place for many beer lovers. The Borefts beer festival organized by the mill is one of the most famous festivals in the world. And fortunately, the Brouwcafé on the Oude Rijn River remains open even after October. Beer, mustard and farewell At this brewery café, you can still enjoy their signature beers—including a growing non-alcoholic selection. Highly recommended: the beer mustard soup. Made with mustard they make from leftover beer (which they also use to make syrup and sambal). According to the bartender, he'll get into trouble with his customers if he ever takes it off the menu. Menno himself has since left De Molen completely. He now lives in Spain, where he founded Menno Olivier Brewing and acquired a stake in La Pirata – a Spanish brewery that also produces remarkably good non-alcoholic beer. At a recent beer festival, he spoke with visible pain about having to watch what was happening to his life's work. And what about the new non-alcoholic beer? Marsh & Mallow. Alcohol-free. Sweet, smooth, slightly malty. Of course we tried it. Because even at the end of an era, a new non-alcoholic beer is cause for reflection—especially when it comes from a name like De Molen. Would you like to try Marsh & Mallow for yourself? You can easily order it from us: www.ondernulpuntvijf.com . Note: This blog is based (in part) on the article Raoul wrote in the book Craft Beer . It's still available for purchase from us.

Cider is a delicious drink with a refreshing, fruity flavor. But did you know there are several different ways to make cider, and some methods are as old as time itself? One such method is the keeving method , an ancient technique that has gained increasing attention in recent years among cider lovers and producers seeking a pure product. In this blog, we'll take a closer look at what exactly the keeving method entails, why it's so special, and how it works perfectly to make cider alcohol-free and preserve its flavor. What is the keeving method? The Keeving Method is a traditional cider-making method that originated in the cider-producing regions of Normandy and Brittany in France. What makes this process unique is that it's a natural process that partially halts the fermentation of apple juice. This is achieved by adding pectin, a substance that occurs naturally in apples and other fruits. Heating apple juice creates a gel-like sludge that deactivates the yeast in the juice or slows the fermentation process. This ensures that the sugar in the juice isn't completely converted to alcohol, resulting in a cider with a lower alcohol content and a sweeter flavor. It's a delicate balance between science and craftsmanship, and the cider maker must know exactly when to stop the process. The Keeving Process The keeving process begins with the harvest of pectin-rich apples, usually certain varieties specifically selected for cider production. The juice is then pressed and slowly heated, causing the pectin in the juice to form a gel. This gel rises to the surface and is removed by the cidermaker along with other impurities created during the process. This results in a clear cider. What happens next is the secret of the Keeving method: The juice is chilled to slow or even (temporarily) stop fermentation. This prevents the yeast from converting all the sugar content into alcohol. Unlike a dry, heavily fermented cider, the apples retain their natural sweetness, resulting in a more balanced and fruity drink. Why is Keeving so special? The keeving method is unique in that it imparts a refined flavor to the cider not often found in commercially produced, fully fermented ciders. Not only does the cider have a lower alcohol content (between 0.3 and 4%), but the apples' natural sugars remain prominently present. This makes the cider pleasantly sweet, yet without feeling overly sticky or heavy. The flavor is fresh and complex, with a subtle fruitiness that really showcases the apples. Furthermore, keeving is a manual process that requires considerable skill and patience. It's not mass production, but rather an artisanal method of cidermaking, where the cidermaker has complete control over the outcome. This often makes keeving ciders special and limited-edition, making them even more appealing to cider lovers. Durable and very low alcohol content What makes the Keeving method truly appealing to many cider lovers is its ability to produce very low alcohol levels , as low as 0.3% (so not completely alcohol-free). This is achieved by stopping fermentation early, before the yeast has converted all the sugar into alcohol. The result is a cider that still retains the rich, fruity flavor of the apples, but with minimal alcohol content. This technique makes it possible to enjoy a refreshing cider without the alcohol, perfect for those seeking a light yet flavorful experience. By controlling fermentation in this way, the cider not only remains less alcoholic, but also sweeter and fresher, without losing any of its flavor. This opens the door to ciders that perfectly meet the modern demand for lighter, lower-alcohol drinks without compromising the traditional cider experience. The future of keeving In recent years, interest in the keeving method has increased significantly worldwide. Many cider producers in France and abroad have rediscovered the process and embraced it for themselves. Brands like Galipette use keeving to produce cider that remains true to the traditional French cider tradition, but with a modern twist. As consumers increasingly seek authentic, artisanal products, the keeving method is the ideal way to produce cider that's not only delicious but also tells a story. It offers an alternative to mass-produced cider, focusing on quality, craftsmanship, and a unique taste experience. Galipette Rosé without alcohol As far as we know, Galipette Rose is the only non-alcoholic cider (0.3%) produced using the keeving method. And you can taste it. The keeving method is a fascinating and authentic process.

Last week I had an interview with Teo Musso, Founder of Birra Baladin. This interview highlights the passion and dedication Teo Musso has for creating innovative, sustainable beers, and how his vision continues to evolve with projects like the non-alcoholic beer. From his early days in the wine region to leading a craft beer revolution in Italy, Teo’s journey has been one of creativity and determination, supported by his son Isaac and his team at Birra Baladin. Raoul van Neer (ONP5):  Good afternoon Teo. It’s a pleasure to finally meet you. Teo Musso (Birra Baladin):  Hi there, the pleasure is all mine. Raoul:  Can you tell us a bit about your background and the history of Birra Baladin? Teo:  Absolutely. Birra Baladin was founded 39 years ago in my small village in Italy, located in the heart of the wine region, near Barolo. My family was involved in wine – my father was a grape cultivator and made wine at home. But it was in the early '90s when I started brewing beer, as I saw an opportunity to introduce something different for wine lovers. My focus was on making beer that could be enjoyed alongside wine in restaurants and for wine enthusiasts. Raoul:  That's an interesting angle, creating a beer for wine drinkers. How did you evolve from there? Teo:  In the beginning, I focused on selling beer to the wine world, especially in wine magazines and restaurants. It was about positioning beer alongside wine. Then in 2006, I began a new project to transform Birra Baladin into a farm, Birrificio Agricolo Baladin. I started cultivating hops in Italy and developed the first Italian beer made entirely with local ingredients. This is also when I introduced craft beer in cans, a new idea at the time. Raoul:  That's was revolutionary approach, especially for Italy! And you also ventured into non-alcoholic beer, correct? Teo:  Yes, that’s right. In 2020, during the pandemic, I began working on creating a non-alcoholic beer . I didn’t want to use the traditional method for alcohol-free beer, so I focused on microfermentation – a very delicate and small-scale fermentation process. After three years of research, we released the first non-alcoholic craft beer with botanical ingredients and cannabis infusion, which was unique at the time in Italy. Raoul:  That’s truly innovative! The addition of cannabis oil and other botanicals must have made it stand out. How did you come to use such unique ingredients? Teo:  I wanted to make something surprising and different. The craft beer drinkers in Italy haven’t really explored the non-alcoholic market, so I thought, why not make it more appealing by using cannabis oil and botanicals like chamomile and orange peel? We also developed a special extraction process for these ingredients, using microwaves to create a clean and concentrated flavor. It’s a very unique method for non-alcoholic beer. Raoul:  It’s definitely a refreshing taste that stands out from other non-alcoholic beers I’ve tried. Can you tell us more about the collaboration with the University of Turin in developing this beer? Teo:  I worked with several universities on this project, including the University of Turin. The focus wasn’t just on non-alcoholic beer, but also on circular economy principles – how to upcycle the waste from beer production. The project involved new techniques for extracting aromas and for dry hopping, which is especially challenging in non-alcoholic beers since they don’t go through the pasteurization process. It’s a delicate balance to maintain clean flavors and aromas in these beers. Raoul:  It sounds like a true scientific and creative endeavor. And the yeast – are you using a special strain for your microfermentation process? Teo:  Yes, for the microfermentation, I work with two different strains of yeast. We’re constantly experimenting to find the best combination for our non-alcoholic beers. Raoul:  That’s fascinating. And what led you to start exploring the non-alcoholic beer category in the first place, given that you already had so many successful beers? Teo:  It was driven by my belief that this could be an interesting product for many people. Non-alcoholic beer is appealing for sports enthusiasts, people who are driving, or those who simply want to enjoy a refreshing beer without the alcohol. It’s also part of the growing trend of people looking for healthier options. Raoul:  I can see that. What do you envision for the future of non-alcoholic beer at Birra Baladin? Teo:  I believe that this part of our production will continue to grow. It may not take over 50% of our output, but I can see it reaching up to 20% in the future. In fact, this year, we’re producing ten times more non-alcoholic beer than last year. And we’re focusing on botanical ingredients, as it’s an area we’re really passionate about. Raoul:  That’s impressive! And are these botanicals all cultivated on your farm? Teo:  Yes, 95% of the ingredients for our beers are cultivated at Birra Baladin. We focus on clean, sustainable agriculture, and the quality of our ingredients is a cornerstone of our beers. Raoul:  That’s amazing! Lastly, Teo, I’ve always loved the story behind the glassware you designed for Birra Baladin. Could you tell us about it? Teo:  Of course. In 2006, I collaborated with a designer [ed: Lorenzo “Kuaska” Dabove] to create a special glass for Birra Baladin. It was important to me to have a glass that was not only functional but also elegant for restaurants. The glass needed to represent both the technical aspects of drinking beer and the aesthetic of enjoying it at the table. We were fortunate that it became a huge success. The brand name, TeKu, is prindted in the base of the glass, which became an iconic feature. Raoul:  I’ve seen that glass in many places, and it’s such a unique design. Thank you so much for sharing all of this with me today. Let's keep in touch. Teo:  We sure will. Thank you and ciao! This interview took place on Wednesday, April 29 2025.

A brief review... Five years ago, I came up with the idea of opening an online shop for non-alcoholic beer. During my time at ING, I learned that the best way to start a business is to think from the perspective of a customer problem and start small. This "problem" was obvious, as there were (at the time) few tasty non-alcoholic beers available, and I myself abstain from alcohol for a period every year. And I really like good beer. I've written dozens of business plans for other ideas and created one for this concept too. Then I launch a website where I offer five beers. I buy these first beers from another specialty store and present them online with beautiful photos and descriptions. The first order comes from my friend Fred, who continually encourages me to persevere. Orders from friends and family soon follow. After four weeks, I receive my first order from a "stranger" in Enschede—my first real customer! What follows is an exciting and educational journey: the search for good packaging, clever shipping solutions, and, of course, the tastiest beers. I travel all over the country to breweries, which even led to a book about craft beer breweries in collaboration with Mo'Media . After six months, our house is full of crates and boxes of beer, so I'm looking for external storage space. Due to the coronavirus lockdown, a space at the NDSM shipyard in Amsterdam that is normally used for workshops has become available. It's refrigerated, spacious enough to store beers, and ideal for packing orders—with Sam's help. After a few months, the lease expires, and I have to find another location. I find it on Hellingweg in Scheveningen, less than 100 meters from our house. After installing air conditioning (because our beer needs to stay cool in the summer), we're ready to move in. David joins us and is tasked with packing all the orders and continuing to set up the shop. We're continuously developing the online shop, for example, with the introduction of the Advent calendar in 2021 and surprise packages for customers who are having trouble deciding. We're discovering new, delicious beers and, for the first time, importing beers from England and Poland ourselves. It remains a magical moment when I see a pallet full of new beers in front of the warehouse. Then Janine enters the scene. She's just moved from Utrecht to The Hague and is looking for a job. Her question comes just as I'm starting a new interim assignment at Achmea. Together with David, she's continuing to develop the webshop. She makes sure the site looks great, introduces subscriptions, and ensures good communication via social media, Google, and the weekly emails. Customer-focused work is her absolute talent, and this is reflected in the over 200 5-star reviews on Google – we're very proud of that. I continue to take care of purchasing and administration. After two years, Janine is moving to Venlo, and we have to end our collaboration. The (web)shop is now running smoothly, all processes are optimized, and it takes up (relatively) little of my time. Bas has taken over, and with the help of Zoë and Fenna, we're managing to keep the webshop running and make it profitable for the first time (although "running pretty well" is probably a better description). My most important lesson from the last five years is that you shouldn't be afraid of new challenges. From handling transport for beer imports to registering deposits for new cans, anything is doable if you take a moment to consider it. And that only works if you approach it with genuine enthusiasm. I would therefore like to close with the quote from Georg Wilhelm Friedrich Hegel that appears at the end of my CV: “Without passion, nothing great has ever been achieved in the world.”

We are regularly asked if we ever drink alcohol ourselves. The answer is yes and no. Yes, we do drink a regular beer from time to time . We are not against alcohol and understand that many people see it as a tasty snack. And no, we regularly don't drink alcohol for a while (we do drink non-alcoholic beer, of course). We believe that the decision whether to drink alcohol or not is up to each individual. In this blog we will look at the benefits of drinking less alcohol or even stopping altogether. Advantages and Disadvantages of Alcohol We probably don't have to tell you, but we'll tell you anyway: drinking less alcohol or stopping altogether has several benefits. You'll sleep better, your blood pressure will go down and you'll even lose weight. Your skin will be healthier and you'll look fresher. And the best part: you'll have more money left over too! By the way, did you know that the Cancer Research UK links alcohol to an increased risk of at least seven different types of cancer? Of course, you often hear that alcohol has benefits. It creates social bonds, creates comfort and ensures a relaxed atmosphere. And when combined with good food, it enriches the culinary experience. However, it is your own choice whether and how much you drink. We will not judge or condemn you. If you want to drink less or even stop drinking altogether, there is really only one person who can make that decision. And that is you. Especially if any form of addiction is involved, there is only one person behind the wheel (figuratively speaking). Don't be afraid to seek professional help if you need it . So why ONP5? What we like to promote is non-alcoholic beer. Our enthusiasm for non-alcoholic beer started years ago, as I myself abstain from alcohol for a period of time every year. And because I love good beer, I started looking for tasty non-alcoholic beers. I found them in various shops and ordered them online both at home and abroad. Then I realized that there must be more people out there who, like me, are looking for good non-alcoholic alternatives, and that's how ONP5 was born . Today we help people all over the world who, like me, are looking for delicious non-alcoholic beer. It doesn't matter to us whether you drink non-alcoholic beers alongside your regular beer or whether you avoid alcohol altogether. We don't want to pass judgment on that either. Always delicious What never ceases to amaze us is how delicious non-alcoholic beers are today. Thanks to improved techniques, better yeasts and tasty ingredient combinations, the quality is getting better and better. Well-known breweries such as Vedant , Moersleutel , FrauGruber and Sudden Death are venturing into non-alcoholic beer and raising the bar ever higher. We often say: "I don't understand why people still drink beer with alcohol when they can have this." In summary Whether you drink alcohol is up to you, but with our non-alcoholic beers there is actually no reason not to drink less or even no alcohol at all. Everyone can enjoy it!

These are the best Non-Alcoholic Beers of the moment on Untappd: Omnipollo – Space Jam Lassi Gose: Our Absolute Number 1! 🚀✨ This is without a doubt the best non-alcoholic beer we sell! Omnipollo – Space Jam Lassi Gose is a true flavor explosion, with a perfect balance between fruity sweetness and refreshing sourness. Thanks to the full unique taste sensation, this beer gets the highest score on Untappd in our webshop!  Are you looking for a non-alcoholic beer that really impresses? This masterpiece from Omnipollo is not to be missed! 🍻🔥 Facts:  Taste:    Blueberry, Sour, Raspberry, Pineapple and Marshmallow  Untappd score:     ☆4.18  Check-in:      ✓360 For sale here for €6.5   2. Omnipollo – Blackberry Marshmallow Lassi Gose: New, and already a winner! 🍇🔥  This beer has only just been found in our webshop, but is already scoring high at the first check-ins! Omnipollo – Blackberry Marshmallow Lassi Gose is our #2 best beer, and for good reason. The combination of creamy marshmallow and fresh blackberry provides a unique taste experience that you don't want to miss.  Facts:   Taste: Fruity, Blackcurrant, Marshmallow  Untappd: ☆4.16 Checks in:     ✓ 12 For sale here  for €6.5 3. Omnipollo – Raspberry Peach Marshmallow Lassi Gose:  Again Omnipollo! In our humble opinion the tastiest from the Bianca series (or do you have to discover that yourself? 😉). Omnipollo Raspberry Peach Marshmallow Lassi Gose is bursting with fruit, with a perfect balance between sweet and sour. The creamy marshmallow touch completes it and provides an unparalleled taste sensation. Facts:   Taste: Sour, Sweet, Raspberry, Peach  Untappd:   ☆ 3.99  Check-in:   ✓ 337 For sale here  for €6.5 4. Frau Gruber – Lucky Liver IPA  Since its founding in 2016 by Matthias Gruber and Enzo Frauenschuh, FrauGruber Craft Brewing has shaken up the German beer world. The Augsburg brewery is known for its hoppy and aromatic beers, with a strong focus on IPAs, Double IPAs and New England IPAs. Their brewing style is innovative and international, inspired by American craft beer culture.  Frau Gruber's non-alcoholic beer, and what a beer! Lucky Driver IPA is a thick, juicy and hazy IPA as we have come to expect from them. Delicious hop aromas and a full, tropical taste make this beer incredibly successful. Facts:   Taste: Lemon, Fruity, Hazy IPA  Untappd:   ☆ 3.97 Check-in: ✓ 263  For sale here  for €5.5 5. Mash Gang – Hypnagonia Simulation  Ranked #5 in our shop, Hypnagonia Simulation is a Pale Ale that perfectly balances between fruity softness and light hoppiness. Brewed with HBC 630 hops, this beer offers delicate floral and honey-like aromas, with a subtle sweetness and a refined bitterness.  Refreshing, drinkable and accessible – a must-try for lovers of subtle hop profiles! 🍺🔥  Facts:   Taste: Hoppy, Tropical, Sweet, Fruity,   Untappd:   ☆ 3.83  Check-in: ✓75 For sale here  for €6.5 6.  Funky Fluid-Free Gelato Mango Sticky Rice  A winner from the Free Gelato series that you don't want to miss! This alcohol-free pastry sour is inspired by Italian ice cream and the famous Thai dessert, packed with mango, coconut and creamy sweetness. The thick, full body and the fresh acidity make every sip a party. With the best score in our webshop, it is at the top of the Free Gelato series of beers! Facts:  Taste: Mango, Coconut, Carrot, Sweet, Untappd: ☆3.82  Check-in: ✓ 759  For sale here  for €5 7. Funky Fluid – Free Gelato Szarlotka: Apple Pie in a Glass! 🍏🥧  At #7 in our list and the 2nd best Funky Fluid beer in our webshop! Free Gelato Szarlotka is a surprising sour that tastes like a fresh apple pie, complete with juicy apple and a hint of cinnamon. Sweet, sour and wonderfully creamy – a unique experience for every beer lover. Facts:   Taste: Apple, Cinnamon, Sour  Untappd: ☆3.82  Check-in: ✓ 985  For sale here  for €5.15 8. Cloudwater – AF Pink Grapefruit Radler: Refreshing & Spicy! 🍊🍺  Cloudwater brings a great non-alcoholic option with the AF Pink Grapefruit Radler! This refreshing radler is packed with fresh grapefruit and orange peels, giving it a tangy yet smooth taste. Lively, thirst-quenching and perfect for anyone who doesn't always like IPAs but still wants to try something unique.  Cloudwater beers are selling fast, so be quick before they're all gone! Facts:     Taste: Grapefruit, Radler, Orange, Sour Untappd: ☆3.76  Check-in: ✓ 192     For sale here  for €5 9. Rock City Brewing – Fokhol Alcohol: The Best of Rock City! 🍍🍺  #9 on our list and the best of Rock City Brewing on Untappd! Fokhol Alcohol is an alcohol-free beer that you don't want to miss. With its unique South African hops and tropical vibes, this beer brings a fresh, vibrant taste that will completely surprise you. It's so delicious that you almost forget it's alcohol-free!  With a fantastic rating on Untappd, this beer is an absolute winner in our webshop! Taste it, experience it, and you won't want to miss it. 😎🍻 Facts: Taste:  Tropical, Fresh taste  Untappd: ☆3.68  Check-in: ✓ 100  For sale here  for €6.5 10. Piwne Podziemie – NoLo Hoptimista: The West Coast IPA you have to try! 🍺🌟  #10 on our list and an absolute must of the NoLo beers! Piwne Podziemie NoLo Hoptimista is an alcohol-free West Coast IPA that is bursting with flavor. It offers a complex and hoppy mouthfeel, with rich, robust flavors that are perfectly balanced with the ideal amount of bitterness. Facts:     Taste: Bitter, Citrus, Grapefruit, Fruity  Untapped: ☆3.67  Check-in: ✓300  For sale here  for €4.5

A lot of people participate in Dry January. As we mentioned before, it is very popular and our turnover in this month is about twice as high as in other months. But there are also still people who don't like it, especially on social media. And we see a movement where people choose not to drink for a month or not to consume alcohol for a longer period. So it's time to delve deeper into this and list the developments around Dry January. History If we go back to the origins of Dry January, we end up in Finland, where people have been encouraged to take it easy in January since 1940. The Tammikuu ilman alkoholia, as it is called there. One in 8 Finns now participates in the alcohol-free month. The real popularity of Dry January came when a charity in England organised the initiative in 2013. Since then, its popularity has skyrocketed in many countries and it has become a global phenomenon with millions of people participating. Two sides of the same coin On the one hand, this growth in popularity causes people to abstain from alcohol for longer periods of time, such as a few months or a year. And some people choose a different month to abstain. On the other hand, there are also voices that say that alcohol-free (beer) is not cool and there are people who do not (yet) accept that you do not drink for a month. We see the latter as a growth spurt in popularity. Where jokes were made at first like “non-alcoholic beer is like a bra on the clothesline..” (do we even have to finish the sentence?), we now see new jokes on social media. A well-known one is of course someone ordering a Dry White Wine (“because I’m doing Dry January”). But also people who fully commit to doing Dry January and then come up with multiple excuses to drink anyway (a wedding, a birthday and finally “because it’s Tuesday” 😂). We like it a little less when two friends meet and one offers a beer, the other responds that he’s doing Dry January, to which one walks away and responds with “See you in February”. But despite these (new) jokes, not drinking is gaining popularity. We often see that people choose a different period to not drink. A friend of mine who has not drunk in September, one that does not drink in February (which is of course also the shortest month of the year) or several that do a number of months or a year in a row. People are becoming more aware of the negative consequences of consuming alcohol and are more concerned with their health. People are sporting more than a few years ago. For example, the number of gyms has quadrupled in the past 25 years and with the rise of smartwatches and fitness trackers, people are much more concerned with their daily activity. And people pay more attention to what they do or do not consume. Not drinking alcohol is also part of that. And because the taste of alcohol-free beers has become increasingly better, we are seeing an increasing demand for them. What does the future hold for Dry January? We predict that its popularity will only increase. For example, many restaurants and cafés have tasty alternatives, especially during this period, and they will also realise that the demand for these drinks remains throughout the year. We therefore think that Dry January will have a major ripple effect and that more people will participate and also become alcohol-free for longer or different periods. We will also see that alcohol consumption will decrease and that there will be less excessive drinking. A glass of beer or wine every day will become less and less accepted and people will slowly become aware of this. In the meantime, the aggressive lobby of alcohol giants will also be curbed. For example, in England and Australia, alcohol-free beer may not be advertised at sporting events if a variant with alcohol from the same brand is also available. And what about the American professor (Dr. Jackler) who has been advocating for some time for stricter warnings on alcohol products, similar to those for tobacco products, because of the evidence that alcohol consumption can contribute to various types of cancer, such as mouth, throat and esophageal cancer. Well, we often hear that alcohol is developing in the same way as cigarettes have in the past decades. We think so too. But if you know that approximately 2.8 million people die each year as a result of alcohol consumption, then we think that is only a positive development. And to end this blog on a positive note, we see that more and more people are realizing the positive effects of drinking less alcohol and it is becoming more and more accepted to not drink alcohol for an evening, a week, or a longer period. And we think that is a very good development.

What is a Dry January? Dry January is an initiative where people choose not to drink alcohol for the entire month of January. This phenomenon has become increasingly popular in recent years, especially in Western countries, and is often used as a means of making a healthy start after the holidays. The goal is not only to give your body a break, but also to become more aware of your alcohol consumption and experience the benefits of a month without alcohol. This blog gives you 5 tips to help you get through Dry January. Origin of Dry January Dry January originated in the UK in 2013 and was initiated by the organisation Alcohol Change UK . The idea is simple: abstain from alcohol for a month after the holidays, when many people drink more than normal, to promote good health. The campaign quickly became popular and spread to other countries, including the United States, the Netherlands and Australia. Today, millions of people around the world take part in Dry January. In the UK only 15.5 million Brits! Benefits of a Month Without Alcohol Not drinking alcohol for a month can have several health benefits. Some reasons why Dry January is worth it include better health, better sleep, losing weight, and being able to concentrate better. You may also notice it in your skin. We've put them together for you: Improved health : By abstaining from alcohol, you give your liver, kidneys and other organs a chance to recover from the stress of alcohol. You will notice that you have more energy and feel better. Better sleep : Alcohol disrupts your sleep cycle and causes you to sleep less deeply. Without alcohol, you will notice that your sleep quality improves, resulting in a fresh and energized start to your day. Lose weight : Alcohol contains a lot of empty calories. By abstaining from alcohol, you avoid these calories, which leads to weight loss, especially if you often drink alcohol with snacks or unhealthy meals. Think more clearly : Alcohol can impair your concentration and memory. After a month without alcohol, you will find that you are mentally sharper and better able to make decisions. Improved skin : Alcohol can dry out your skin and lead to a dull complexion. Avoiding alcohol will help your skin heal and give you healthier and more radiant skin. Why a dry January can be difficult While the benefits of Dry January are clear, it can also be challenging, especially for people who are used to drinking alcohol regularly. Social pressure, habits and the temptation to drink after a long day at work make it difficult to stick to it. In addition, it is not always easy to find non-alcoholic alternatives that offer the taste and enjoyment of a regular drink. 5 tips to stay dry in January Set goals : Decide in advance why you're participating in Dry January. Whether it's to improve your health, get your finances in order, or just take a break from alcohol, knowing why it works will help you stay motivated. Replace alcohol with non-alcoholic alternatives : Instead of giving up your favorite drink, opt for non-alcoholic beer or mocktails. Non-alcoholic beer is a great option to maintain the taste and experience of a beer without the negative effects of alcohol. At ONP5 you will find a wide range of non-alcoholic beers so you can maintain the feeling of a pleasant drink without harming your health. Social support : It can be helpful to spend Dry January together with friends or family. This way you can motivate each other and take on challenges together. If you have a social event where alcohol is the norm, bring a non-alcoholic beverage in advance or talk to the host about your participation in Dry January. Focus on the benefits : Regularly remind yourself of the benefits a month without alcohol will bring you. From better sleep to healthier skin, whenever temptation strikes, focus on the positive changes you're making. Focus your attention: I use this tip regularly. If you feel like drinking something after a long day or week, remember that this feeling will go away on its own. Do something else, like a walk or exercise. Or have a non-alcoholic alternative, like a nice non-alcoholic beer. You will notice that the urge for alcohol will go away on its own. And for advanced learners If you know the positive effect of not drinking alcohol for a month, try not drinking alcohol for longer. Performance coach Andy Ramage made a motivational video about this on Instagram . Be sure to take part in Dry January and discover how good you can feel after a month without alcohol! PS: Check out the website of Alcohol Change UK . It gives some tips and experiences of others. Definitely recommended.

The Gose beer type is gaining more and more ground, not only in the form of traditional variants, but also as an alcohol-free version. More and more brewers, such as Omnipollo , Brulo and Cloudwater , are launching alcohol-free Gose, making this special type of beer accessible to anyone looking for a refreshing beer without the alcohol. But what makes non-alcoholic Gose so attractive and why is it a must-try for beer lovers? Gose is a unique type of beer that originated in Germany, specifically in the region around the city of Goslar. The beer got its name from this region and has a history dating back to the Middle Ages. In the 18th century, Gose became particularly popular in Leipzig, where it was even preferred over other beers. After a period of declining popularity following World War II, Gose has enjoyed an impressive revival in recent years, particularly in the craft beer world. Today, Gose is increasingly available in non-alcoholic versions, making the beer more accessible to a wider audience. What makes alcohol-free Gose so special is the combination of saltiness, sourness and herbs. Unlike many other beers, which simply consist of water, malt, hops and yeast, Gose contains two special ingredients: coriander and salt. The salt, originally from the region around Goslar, provides a subtle saltiness that enhances the taste of the beer. The coriander adds a fresh, citrusy aroma and flavor, providing an extra layer of complexity, even in the alcohol-free varieties. And why alcohol-free Gose is so tasty is because of its light, refreshing sourness. This sourness is often created by lactobacillus, a bacteria that produces lactic acid during the fermentation process. This provides an invigorating and drinkable taste, which is ideal for a summer day or light dishes. Even without alcohol, Gose remains a refreshing experience that lends itself well to a wide range of dishes, from fresh salads to spicy Asian dishes. Thanks to Gose's non-alcoholic variants, beer lovers can now enjoy the complex flavors of this unique type of beer without worrying about the alcohol. Whether you're a craft beer enthusiast or simply looking for a refreshing non-alcoholic alternative, non-alcoholic Gose offers an excellent choice. Omnipollo, Brulo and Cloudwater beers show that you don't need alcohol to experience a rich, flavorful Gose. In short, non-alcoholic Gose is the perfect choice for beer drinkers who want to try something new without alcohol, but who like a beer with character. Thanks to the fresh flavors of coriander, salt and sourness, it offers a unique experience that convinces more and more beer lovers. Whether you are a novice beer drinker or a seasoned enthusiast, non-alcoholic Gose is a beer that you should not miss.