We often hear, "I don't like IPAs." But usually, that means: I've tasted one type of IPA and think they're all the same. That's a shame, because IPA isn't a flavor, but a collective term . And within that category, the differences are significant. The most well-known distinction is between West Coast IPA and East Coast IPA . And later, another style was added: New England IPA . Time to clarify that distinction. Back in time To understand the difference between the various IPA styles, we need to go back to the rise of craft beer in the United States . In the 1980s, the first craft brewers began to rebel against industrial beer. Initially, they primarily brewed pale ales , but soon began exploring forgotten and classic beer styles. Porter and stout returned, and wheat beers , inspired by the German Weissbier, also appeared . The IPA also emerged during this period . Not yet as an extreme hop bomb, but primarily as an extra-hoppy Pale Ale : recognizable, dry, and easy to drink. Because the craft beer revolution began on the West Coast of the US (California, Oregon, Washington), this automatically became the basis for what we later came to call the West Coast IPA . Early breweries included Anchor Brewing and Sierra Nevada Brewing Company. The difference between IPA types explained In those early years, brewers primarily used the so-called C-hops . It started with Cascade (considered by many brewers to be the hop that defined the American beer style), followed by Chinook and Centennial . Key detail: the difference between the various types of IPAs wasn't so much which hops were used, but how they were used. West Coast IPA: bitter and tight Over the course of the 1990s, West Coast IPAs became increasingly dry, bitter, and sharper . IBU values rose from roughly 40–60 to 60–80, and sometimes even higher . Features: Dry fermentation Higher perceived bitterness Hop as the main character This became the classic West Coast IPA : clear, distinct and uncompromising. East Coast IPA: response and balance East Coast breweries responded to this development, creating IPAs that offered more balance : More malt body Slightly lower in bitterness Rounder mouthfeel They often used the same hop varieties , but in a different way: Fewer late hop doses More focus on structure than on aggression Sometimes supplemented with European hop varieties This is what we call the East Coast IPA . Clear, classic, and balanced. A style that was especially popular around 2000–2008 . New England IPA: a style break Only after 2010 did something completely different emerge: the New England IPA (NEIPA) . This isn't a further development of the East Coast IPA , but it does build on that style culturally and geographically. It's a conscious break from everything IPA has ever been. Features: Hazy Soft mouthfeel (due to oats and wheat) Low bitterness Explosive hop aroma New American hop varieties play a major role here, such as Simcoe, Amarillo, Citra, and Mosaic . These hops provide the familiar juicy and fruity character . IPA today: anything goes IPA has become a playing field. There are countless variations, such as: Black IPA Red IPA White IPA Session IPA Double and Triple IPA Sour IPA Not all of them are permanent, but all are part of the IPA evolution. How can you tell what kind it is when it only says “IPA”? If the label of the can or bottle only says IPA, you need to read between the lines. Pay attention to the description, the terms used, the hop varieties and the appearance of the beer. Words like bitter , dry  or juicy  often say more than the name. As mentioned before, IPA is not a single flavour but a collection of styles. And the label usually tells you more than the name. IPA and alcohol-free Among non-alcoholic beers, IPA is the most common style. This makes sense: hops add flavor, structure, and tension, exactly what alcohol normally does. But here too, one IPA is not the same as another. Is it a jaw-dropping West Coast IPA or a smooth, juicy New England IPA ? Both are delicious, as long as you know what you're drinking.

Dry January is becoming more popular every year. More and more people are deciding not to drink alcohol in January. Sometimes out of curiosity, sometimes for their health, sometimes to critically examine their relationship with alcohol. Last week, a friend told me he wanted to participate in Dry January for the first time. He quickly added: he'll definitely make an exception for that one New Year's get-together. That was the moment for me to share my experiences. I've temporarily quit drinking several times myself and learned what works and what doesn't. Below are my key insights and tips for sticking to Dry January, even when things get tough. Many people look for tips on how to maintain Dry January , because quitting alcohol in practice turns out to be more difficult than they initially thought. My experience with quitting alcohol Quitting alcohol for the first time is difficult. Not because you consciously want to drink every day, but because alcohol is often deeply ingrained in your routine. A drink after work, a weekend get-together, a glass of wine with dinner. These are times when saying "no" doesn't feel natural. It's precisely those predictable moments that make Dry January difficult. And you can prepare for them. Tip 1: Identify your difficult moments in advance Think ahead about when it's going to be hard not to drink. For me, that was always Friday night. After a long work week, cracking open a craft beer was part of the experience. Just like drinks and parties. Make a plan in advance. For example: At drinks I drink non-alcoholic champagne At parties I drink non-alcoholic beer At home I always make sure that alternatives are available This way you don't have to have an argument with yourself at that moment. Tip 2: Be prepared for withdrawal symptoms Especially the first time you quit drinking alcohol, you may experience withdrawal symptoms. This sounds difficult, but it's actually quite confronting. Common symptoms include: Headache Sleep worse Sweating Unrest or gloom Shaking hands How long this takes varies from person to person. Don't see this as failure, but as information. If your body reacts this way to not drinking, it also says something about the structural effects of alcohol on you. Tip 3: Provide good non-alcoholic alternatives When I first quit drinking, I actively sought alternatives. First, fruit juices and soda, then increasingly non-alcoholic beers. This search eventually became so relentless that it led to my webshop, ONP5. The lesson is simple: make sure you have alternatives on hand. When you'd normally reach for a beer or wine, you don't want to miss out. Non-alcoholic beer, mocktails, or anything else you're really craving will make Dry January a lot easier. Tip 4: Don't do Dry January alone Quitting alcohol works better when you share it. Find someone who's also participating in Dry January and share experiences. Tell people around you that you're not drinking. Not because they find it interesting, but because it helps you. You can also register with IkPas.nl . They support people who are temporarily quitting alcohol and offer, among other things, an app and practical guidance. Tip 5: Accept that it's boring sometimes Not drinking can feel boring. That's partly true. People who do drink loosen up, talk more easily, and stay around longer. You stay sober. Literally. That says more about their alcohol consumption, not about you. Be okay with leaving early. Before conversations get repetitive and everyone slurs their words. It's also educational: you see how you likely come across when you're tipsy. Tip 6: Don't make exceptions This is perhaps the most important tip. If you agree with yourself to abstain from alcohol for a period, one exception isn't really an option. Of course, some people can manage that. But for the vast majority, one exception quickly leads to another. After that, you lose faith in yourself and fall back into your old habits. No means no. That's what makes Dry January so clear and achievable. Finally Dry January isn't a competition or a moral statement. It's an experiment. With yourself. With your habits. With your relationship with alcohol. Hopefully my experiences and tips will help you get through a month, or any other alcohol-free period, more consciously and easily. Good luck with Dry January.

Non-alcoholic IPAs are more popular than ever. And that's no surprise: with an IPA, extra hops help compensate for the lack of alcohol. Hops provide bitterness, aroma, and that distinct beer-like character IPA lovers crave. This top 10 includes both West Coast IPAs (drier and more bitter) and East Coast/NEIPAs (fruity, aromatic, and often a bit milder). The difference lies primarily in the hop varieties and how they're used: bittering hops, aroma hops, or a combination of both. The balance between these hops ultimately determines the beer's character. In our opinion, these are the tastiest alcohol-free IPAs of the moment . 10. Spanner – Wrench 0.5 Just released, but an instant hit. Moersleutel drew on his experience with robust IPAs for this alcohol-free version. Full-bodied, intense, and surprisingly complete. On our internal Playground scale (see 3rd place), it scores remarkably high, perhaps even higher, to be honest. 9. Omnipollo – Hatt It's as if the amount of hops for a 44cl can has been crammed into a small can. Nelson Sauvin, Motueka, and Citra burst forth the moment you open it. Based on the alcoholic Swedish version, which is among the absolute best there. The alcohol-free version is just as good. 8. Lervig – No Worries IPA Lervig proves that alcohol-free can also be elegant. Not overly hopped, but thanks to a special yeast still beautifully rounded, smooth, and with a distinct hoppy bitterness. Subtle, yet very thoughtfully brewed. 7. Brulo – Lust for Life During a blind tasting with several beer sommeliers, no one could believe this was alcohol-free, and rightly so. It's brewed with Citra, Simcoe, and Mosaic, and double dry hopped for added aroma and depth. A textbook example of how good a non-alcoholic IPA can be. 6. Funky Fluid – Free Foggy A New England IPA bursting with tropical fruit, even with a hint of piña colada. Funky Fluid works as a contract brewery with top brewers, but the recipes and ingredients are entirely their own. The result: smooth, aromatic, and dangerously drinkable. 5. GOD – Good Old Days This Belgian beer sits perfectly between a hoppy blond and an IPA. It's reminiscent of Duvel, but alcohol-free. The hop varieties used remain a secret, but the balance is perfect. A characterful beer with a distinct style. 4. Tartarus – Spright The best alcohol-free IPA from the UK. And that's saying something, because England is leading the way in alcohol-free beer. Citra, Idaho 7, and Simcoe create recognizable IPA aromas, while wheat and oat flakes make the beer complex, smooth, and fruity. 3. vandeStreek – Playground The GOAT among alcohol-free IPAs. The benchmark since 2017, both nationally and internationally. Every new IPA we receive is measured against this standard. It's no coincidence that we call it the Playground scale . 2. FrauGruber – Lucky Liver FrauGruber's first alcohol-free beer was an instant hit. Citra, Centennial, and Mosaic create a creamy, hazy IPA with plenty of body and aroma. Visually and sensibly compelling. 1. Funky Fluid – Free California Love The winner. A classic West Coast IPA that's practically incomparable to a full-bodied version. Mosaic, Citra, Simcoe, and Columbus combine to create a crisp, bitter, and perfectly balanced beer. It's no wonder it scores almost 4 stars on Untappd. Honorable mentions It was difficult to choose. Ten is actually too few. Just off the list were: Nøgne Ø – Himla Humla To Øl – Implosion Pronck – NEIPA Hoop Brewery – Hula Hula But know The quality of non-alcoholic IPAs has exploded. Whichever you choose, you can't go wrong with an IPA from our shop. Browse our full selection and discover your favorite.

We hear it more and more often: non-alcoholic beer simply tastes better than regular beer. That might sound bold, but there's more truth to it than you might think. Brewing without alcohol forces brewers to take greater care, select better ingredients, and be more creative. You can taste the result immediately: clear aromas, greater complexity, and a surprising amount of character. Foto: vandeStreek Alcohol as a flavor enhancer and why that's important In conventional beer, alcohol does most of the work. It carries aromas, intensifies bitterness, and rounds out the flavor. This makes things relatively easy for brewers: minor impurities are less noticeable because the alcohol masks some of them. With non-alcoholic beer, this safety net disappears completely. Every flavor component stands out clearly. No alcohol means no more leeway to conceal flaws. This demands the utmost care. More attention to the recipe and procedure Breweries have to go a step further to produce non-alcoholic beer, not only in recipe development but also in the brewing process itself. They often use special yeasts that produce very little alcohol or processes that remove the alcohol afterward. Both methods require precision. Furthermore, non-alcoholic beer almost always needs to be pasteurized to ensure shelf life and stability. This affects the taste, which is why the recipe must be adjusted accordingly. You can taste this extra care, and that's precisely why many non-alcoholic beers taste surprisingly full-bodied and complex. The preparation in the brew kettle is crucial: the ingredients determine everything. Since alcohol no longer contributes any flavor of its own, it all comes down to the ingredients. Brewers are selecting their ingredients with ever greater care: better malt, aromatic hops, pure water, special yeast. Everything has to be perfect, because you can taste every detail. This often gives non-alcoholic beer a remarkably clear and direct flavor. Foto: vandeStreek Often there's a little more: hops, fruit, and more creativity. Many brewers deliberately enhance their non-alcoholic beers with additional ingredients. Think more intense hop aromas, subtle fruit notes, or a different malt base for more body. Compared to a traditional beer that's been converted to a non-alcoholic version, it often tastes flatter. That's because simply removing the alcohol isn't enough. You have to reimagine the beer. And brewers who do this create truly delicious non-alcoholic beers. So Fancy a flavorful beer? Then you should definitely try non-alcoholic beers. The quality has improved significantly in recent years, and many brewers now brew their non-alcoholic versions with more care and creativity than their regular beers. Chances are you'll be pleasantly surprised.

We saw an introduction of Ben Gibbs on Instagram – the ambassador for alcohol-free beer from the UK. This is his story: Hi I’m Ben and I’m an alcoholic. I set up the sober boozers club in 2022 after I decided to get sober. I say I decided to get sober, I was forced to because in active addiction I more or less hit rock bottom, hurting people close to me, hurting myself and being generally unpleasant to be around. When I took to sober Instagram I couldn’t help but feel a little out of place. I didn’t feel the pink cloud, I didn’t feel like I could go out and run a marathon, I missed beer and pub visits. Then I found alcohol free beer. It gave me back a bit of what I thought I’d lost — the flavour, the ritual, the community. It helped me reconnect with something I loved, just without the chaos that used to come with it. Fast forward to now. I’ve tried almost 1000 alcohol free beers, worked with incredible breweries, made lifelong friends, visited parliament on behalf of Alcohol Change UK, won a British Guild Of Beer Writers award and lived some truly unforgettable moments. All because of alcohol free beer. This page is a celebration of alcohol free beer, but it’s also about sobriety and the accountability that comes with addiction. It’s not about perfection or preachiness, it’s about honesty, curiosity and the idea that being sober doesn’t have to be boring. It’s also about realising that life doesn’t have to end with addiction. Would I delete those years from my life if I could? Yes I would, but that’s not how time works (yet). Whether you’re in recovery, sober-curious, or just trying to drink a bit less, you’re welcome here.

We received that question last week. And that's good idea for a new blog post. We're always searching for the latest non-alcoholic beers. For gems you won't find in the supermarket. Because what's more fun than discovering something new every time? Many of our customers feel the same way. You love to taste, look for new surprises, and often check in these beers on Untappd. We sometimes say we're the Jamin of non-alcoholic beer . What they do with candy, we do with non-alcoholic beer . Always searching for something new and special. Read more about how Jamin works here . We are the Jamin among alcohol-free beers From the very beginning in 2020, we saw the need for innovation. That's why we quickly launched the New Beer Subscription: every month (or every other month ) you receive 10 to 12 new non-alcoholic beers at home. This makes a lot of people happy, and we even ship them all over, from Portugal to Sweden. But how do we find all these new beers? We do this in several ways. We follow countless breweries on social media and keep a close eye on new releases. We also get a lot of tips from you, especially after vacations. For instance when someone in Spain or Austria has discovered a unique non-alcoholic beer, they report that to us. And brewers themselves regularly contact us with their latest creations. And if the beer is delicious, we certainly won't say no. In the early years, we drove across the country ourselves to pick up new beers. This even resulted in our own book: Craft Beer . These days, thankfully, breweries usually supply us themselves. And we import foreign non-alcoholic beers together with regular partners. We often get tips about new brews through them as well. We buy the more common beers from wholesalers, primarily for our international customers, who can't find these brands in their own countries. It's always a quest to find something new, but that's precisely what makes it fun. Especially the tasting 😉. And as long as breweries keep innovating, we'll keep surprising you with the tastiest and most unique non-alcoholic beers you can buy. And tips are always welcome. Email them to: info@ondernulpuntvijf.com

Everyone's familiar with Dry January by now, but did you know that October has its own alcohol-free month? Sober October began as an Australian initiative and grew into a campaign in the United Kingdom to raise money for cancer research. It's now become a global moment to be mindful of alcohol consumption. No lists or finger-wagging, just a refreshing reset at a time when the days are getting shorter and your body could use some extra energy. From Ocsober to a global movement The first time Sober October emerged, it was still called Ocsober . It was organized in Australia to show young people that you can have fun without alcohol. Shortly after, Macmillan Cancer Support in the United Kingdom adopted the idea, under the name Go Sober for October . Participants give up drinking for a month and raise money for people with cancer. This social and community aspect gives the movement extra momentum. These days, Sober October also focuses on personal goals: healthier living, better sleep, or simply reflecting on your relationship with alcohol. Why a month without alcohol is worth it Those who participate often quickly notice a difference. Without alcohol, your sleep pattern improves and you wake up feeling more refreshed. Your skin looks healthier, and by skipping the empty calories of alcohol, you'll lose weight. Many people also experience greater mental peace. You don't have to fight off hangovers, and you have more energy to exercise, read, or simply enjoy your day. These aren't promises that work out exactly the same for everyone, but almost everyone who participates sees benefits that motivate them to stick with it for longer. The social aspect What makes Sober October so much more fun is when you do it together. Friends or colleagues challenging each other, communities sharing experiences, or campaigns connecting participants with a good cause. This not only makes it easier to persevere but also creates a sense of community. While October is normally filled with drinks and dinners, a different kind of conversation suddenly arises: what does it actually feel like to not drink for a while? Alcohol-free is no longer boring One of the reasons Sober October is becoming increasingly popular is the enormous selection of non-alcoholic alternatives. Where you used to have to settle for a standard non-alcoholic pilsner, you can now choose from IPAs, stouts, wheat beers, and even non-alcoholic sours. At ONP5 , that's what it's all about: showing that non-alcoholic beer can be flavorful and surprising. This makes participating in Sober October less of a chore and more of an opportunity to discover something new. Reflection afterwards The beauty of a month without alcohol is that you'll have a better understanding of its effects afterward. You might feel so good that you decide to stay alcohol-free more often. Or perhaps you'll find yourself drinking more mindfully: not automatically, but only when it truly benefits you. In that sense, Sober October isn't just a temporary challenge, but also an opportunity to permanently change your habits. The rise of Sober Curious in the Netherlands In the Netherlands, Sober October is gaining ground, thanks in part to the rise of the so-called Sober Curious movement. More and more people are consciously choosing to abstain from alcohol (temporarily), not because they have to, but because they're curious about the benefits. How do you sleep without alcohol? How do you feel after a few weeks without a drink or glass of wine? It's this curiosity that's driving Sober October's growth in the Netherlands, even though it's not yet as widely organized as in the United Kingdom.

There are many misconceptions about non-alcoholic beer. Is non-alcoholic beer healthy? Does it make you gain weight? And what about the sugar content? Time to set the record straight and debunk the myths. Myth 1: Drinking a lot of 0.5% beer will get you drunk Fact:  The alcohol content is so tiny that your blood alcohol level won’t rise. Your liver breaks it down immediately. You can safely drink non-alcoholic beer without any risk of intoxication or a positive breath test. Myth 2: Non-alcoholic beer makes you fat Fact:  Alcohol is the main culprit for weight gain, not beer without alcohol. Alcohol contains 7 kcal per gram (almost as much as fat). A regular 5% beer quickly adds up to 150 kcal. A non-alcoholic beer often has only half that. So: non-alcoholic beer is lower in calories and does not make you fat . Myth 3: Non-alcoholic beer contains a lot of sugar Fact:  Non-alcoholic beer typically contains less than 2 grams of sugar per 100 ml. These are residual sugars that haven’t been fermented into alcohol. That’s slightly more than regular beer, which contains virtually no sugar because it’s fully converted into alcohol. But it’s still far less than soft drinks or fruit juice (over 10 g/100 ml). If you’re wondering, “how much sugar is in non-alcoholic beer?” the answer is: usually very little. Myth 4: Non-alcoholic beer has no taste Fact:  Modern brewers add extra hops, fruit, or spices to compensate for the absence of alcohol. Today, there are IPAs, wheat beers, stouts, and pilsners that taste almost as good as their alcoholic counterparts. Non-alcoholic beer tastes great – we challenge you to a taste test. Myth 5: Non-alcoholic beer is only for people who can’t handle alcohol Fact:  Non-alcoholic beer is enjoyed by a wide range of people: athletes, health-conscious drinkers, foodies, and those who simply want to cut back on alcohol. Many beer sommeliers also appreciate non-alcoholic beer – especially because it’s more technically challenging to brew well. Myth 6: Non-alcoholic beer is just a hype Fact:  The market has been growing by double digits for years. Supermarkets and bars are expanding their offerings. Brewers are investing seriously in non-alcoholic options. This isn’t a passing fad – it’s a permanent category. Myth 7: Non-alcoholic beer is only for people who have drunk alcohol before Fact:  People who have never drunk alcohol also enjoy non-alcoholic beer. Think of young people, athletes, or those who avoid alcohol for religious or health reasons. It’s a legitimate beverage in its own right. Myth 8: Non-alcoholic beer is only for pregnant women or designated drivers Fact:  That image is outdated. Nowadays, people drink non-alcoholic beer because they want to be more mindful with alcohol, start or end an evening more lightly, or simply because they like the taste. Myth 9: You shouldn’t drink non-alcoholic beer after exercising Fact:  Quite the opposite. Non-alcoholic beer is often isotonic, which means it quickly replenishes fluids and minerals. Some varieties even contain added magnesium, protein, or vitamins. This makes non-alcoholic beer a good recovery drink after sports. Myth 10: Pregnant women shouldn’t drink non-alcoholic beer Fact:  Here we make an exception. During pregnancy, we recommend 0.0% beer . Better safe than sorry. While breastfeeding, beer up to 0.5% is not a problem. If you’re searching “ non-alcoholic beer pregnancy ,” always go for 0.0. Myth 11: Drinking 0.5% beer can cause liver cirrhosis Fact:  No. Liver cirrhosis is caused by years of heavy alcohol consumption (daily >20–30 grams of pure alcohol). 100 ml of 0.5% beer contains only 0.4 g of alcohol – a fraction of a normal beer. It’s physically impossible to drink harmful amounts. In short Non-alcoholic beer is full of flavor, for everyone, and fits into a conscious lifestyle. The myths are outdated, and the facts speak for themselves. Whether you’re looking for a low-calorie option, a refreshing IPA, or a 0.0% after sports – there’s always a perfect choice. Do you have a question or dilemma about non-alcoholic beer yourself? Let us know – maybe we’ll dedicate our next blog to it.

We've been selling non-alcoholic beer* for over five years. During this time, we've noticed one thing: Breweries specializing in non-alcoholic beer are springing up in almost every country around us. Except in the Netherlands. In Belgium, there's Force Majeure , Belgian Balance, God , and Thrive . In Germany, there's Uwe. Switzerland has Zeer Brewing, Denmark has Teedawn, Italy has Freedl , and even Russia has one with Zero Point Brewing. In the US, there's Bravus, Go Brewing, Kit NA, Wellbeing, and, of course, Athletic Brewing , the market leader in this segment. And the UK takes the crown with around ten breweries that brew exclusively non-alcoholic beers. In the Netherlands? Nothing. There used to be Braxzz (2016–2020), known for the world's first completely alcohol-free porter, but that's since disappeared.*** Why does it work elsewhere? The explanation lies in the history of craft beer. Home brewing was legalized in the United States in 1978, which led to the birth of the craft beer revolution in the 1980s. This trend spread to Europe via Great Britain, thanks to cultural and linguistic proximity, as well as an existing pub and ale culture. Scandinavia and the Netherlands followed suit. Belgium and Germany joined later, as their traditional beer cultures offered less scope for experimentation. The pattern is clear: Countries where the craft brewing scene matured early also saw the emergence of the first specialized non-alcoholic breweries. Therefore, the USA and Great Britain are in the lead group. And what about the Netherlands? The fact that there is (still) no non-alcoholic brewery in this country that exclusively serves alcohol has to do with the history of the Dutch beer market. For a long time, it was dominated by a few large players, which limited creativity. However, with the rise of craft beer, there was plenty of room for experimentation, and hundreds of new breweries did just that. This also means that more and more breweries are adding one or more non-alcoholic beers to their range. VandeStreek, with its Playground IPA and Lowlander, were pioneers in this field. With such strong products from existing breweries, the space for a 100% non-alcoholic brewery is limited. Demand is lower because the supply is already there. Why not do it yourself at OnderNulPuntVijf? We're often asked this question. Of course, we know which varieties are popular and what's in demand. But home brewing is a craft in itself: consistency, discipline, and production equipment require a different level of expertise than we have. Furthermore, we don't want to compete with the beers we sell in our shop. We prefer to focus on selecting the best non-alcoholic beers from around the world and making them accessible. Are you planning a non-alcoholic brewery? We'd be happy to accept your beer and advise you. Long story short The fact that there is (still) no brewery in the Netherlands that specializes exclusively in non-alcoholic beer is due to the history of our beer market and the strength of existing breweries that already produce excellent non-alcoholic beers. However, given the developments around us, it is only a matter of time before a dedicated non-alcoholic beer brewery is established in the Netherlands as well. * For simplicity, we count anything up to 0.5% as alcohol-free, although this is formally referred to as “low alcohol.” ** Examples from the UK: Mash Gang , Nirvana, Big Drop , Drop Bear, Below Brew Co, Brulo , Impossibrew, We Can Be Friends. *** In 2023, Mr. Henry was released: a non-alcoholic beer by a Dutchman in Bosnia and Herzegovina. JayJay Boske also released a non-alcoholic beer (with protein) called Beer with Benefits , but it doesn't seem to have a successor.

Raoul tells us about a simple idea that accidentally turned into an online shop with hundreds of beers, all under 0.5% ABV. It all began with a simple idea. Or rather, an annual, self-imposed challenge. Raoul, born in Maastricht and raised in Brabant, once decided with a friend not to drink alcohol between Carnival and Easter. A refreshing change, he thought. But then again... what do you drink? Instead of just drinking Coke, he went in search of truly delicious non-alcoholic beer. Not standard non-alcoholic beers from the supermarket, but specialty beers that would make your taste buds dance. He scoured the entire country, ordering from obscure online shops abroad, and discovered how limited the selection actually was. Until a friend said, "If you're so passionate about this, why don't you start your own business?" And so, in the living room during the coronavirus pandemic, OnderNulPuntVijf was born : the online shop for lovers of non-alcoholic craft beer. It started with 10 beers and a self-built website. The selection has now grown to over 350 beers. All under 0.5% alcohol, each with its own story. Beer without a hangover Raoul isn't an "anti-alcohol missionary." He simply loves beer. From Palm to Duvel, from Belgian classics to craft beers from all over the world. But after years of tasting, he realized what alcohol does to you: worse sleep, waking up less rested, and those infamous "Why did I do that again?" moments. With non-alcoholic beer, he discovered the best of both worlds: the taste and experience of craft beer, without the drawbacks of alcohol. His first true love began about 10 years ago with a Palm 0.3%. Back then, non-alcoholic beer was more of a curiosity than a trend. Since then, his mission has been clear: to show that a sub-zero beer can be just as exciting, flavorful, and versatile as a non-alcoholic beer. And yes, you could definitely call it "alcohol-free." Because below zero degrees, your body breaks down the alcohol before it even enters your bloodstream. So you can drink all night long without blurry photos or painful memories the next day. Below zero point five? There's more spice in it than you think. There are still many misconceptions about non-alcoholic beer. "It tastes like nothing ," is one of them. Raoul can laugh heartily about that. Quality has exploded in recent years. Small breweries use special yeast strains that produce hardly any alcohol while still preserving all the flavors. Even more remarkable: Beer is often isotonic below zero degrees Celsius . Yes, you read that right: It replenishes fluids and minerals after exercise better than water. In Germany and England, a non-alcoholic beer after a marathon is perfectly normal. This makes Subzero beer not just for drivers or early-morning partygoers. It's for anyone who wants taste without a hangover, and according to Raoul, that makes it a growth market in the beer world. Fridge full of happiness and a laptop as a brewing kettle Anyone who opens Raoul's fridge is transported to craft beer heaven. Every new beer that arrives in the store is the first to be tried. Sometimes out of curiosity for new flavors, sometimes simply because... well, he feels like it. His workspace is less romantic, but just as important: his laptop. From here, he manages everything: inventory management, social media, and the weekly newsletter to over five thousand customers. Because at ONP5, you don't buy an anonymous package. Raoul and his regular crew: Bas, Zoë, Loanna, and Fenna, know their customers. First-time orders receive a warm welcome. Regular customers might even find on the menu: "Here's our taste adventurer again!" Positive, customer-friendly and a bit chaotic Raoul describes himself in three words: "positive" ("My glass is always half full"), "customer-friendly," and "people-oriented." This latter quality is evident not only in his interactions with customers, but also in the relationships he builds with breweries. Take, for example, the Belgian brewer at GOD, who personally drives across the border to deliver supplies. Or the brewer at Pronck in Leiden, who acted as Raoul's lawyer when he ran into trouble with the NVWA (Dutch Food and Consumer Product Safety Authority). But he also admits: Behind the scenes, things can sometimes be quite chaotic. The trunk of his car is silent proof of this. Nevertheless, he manages to present everything customers see, from product photos to flavor descriptions, meticulously and professionally. After all, he tasted and described everything himself. Three beers that sum up Raoul in one sip Ask Raoul for three beers that characterize him as an entrepreneur and as a person, and you'll get a box that almost tells his autobiography. For beginners: La Trappe Epos. A refreshing, non-alcoholic blond Trappist beer, created after Raoul personally collaborated with the brewer on the recipe. For the brave: Sour Flying Dutchman "Freak Kriek." A tart, fresh fruit beer that will awaken your taste buds. Like coffee, but among beers. For those undecided: Whiplash "Never Drink Again" New England IPA. Smooth, fruity, and guaranteed to make you happy with your choice of non-alcoholic beer. Whether you're a beginner, a daredevil, or a doubter, ONP5 always has the right beer for you. With Onder Nul Punt Vijf, Raoul proves that non-alcoholic beer is no longer a boring niche. It's a world full of flavor, experiences, and stories, where hangovers aren't welcome, but conviviality is all the more welcome. Or, as he puts it: "With us, people don't just buy a beer, they buy the experience." And if you find non-alcoholic beer boring: One sip from Raoul's range and you'll be proven wrong. 😉

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.