The Czech Republic: Alcohol-free beer gaining more and more followers in the Czech Republic

Alcohol-free beer is gaining more and more followers in the Czech Republic: according to a recent survey by the IPSOS agency, carried out on behalf of the Czech Brewers’ and Maltsters’ Association (Český svaz pivovarů a sladoven), around 85% of the adult population reach for the alcohol-free variant at least now and again. The main reasons are the taste of flavoured varieties, conscious consumption and a healthier lifestyle, Prague Daily reported on August 17.

Production of alcohol-free beers, including flavoured versions, has been rising continuously in the Czech Republic for twelve years. Last year, more than 1.6 million hectolitres were brewed – almost 14% more than in the previous year and more than twice as much as in 2019. The share of total domestic beer consumption also rose to almost 10%; in 2019 it stood at 6.3%, and in 2013 at just 4.4%.

“We have been observing for years how the popularity of alcohol-free beers has been growing steadily. It is no longer just a drink for drivers or athletes. Czechs like the taste, they have their favourite varieties, and alcohol-free beers are now a firm part of breweries’ portfolios,” explains Tomáš Slunečko, Managing Director of the Czech Brewers’ and Maltsters’ Association.

The survey shows that flavoured alcohol-free beers, for example with fruit flavouring, are particularly in demand. Around 40% of respondents cite this as the main reason for their consumption. More than a quarter of Czechs even prefer alcohol-free beer to classic soft drinks – mainly because of its lower sugar content.

Alongside taste, conscious consumption also plays a role. The most frequent reasons for choosing alcohol-free beer include compliance with rules (when driving or at work) and the deliberate reduction of alcohol intake.

Alcohol-free beer may be referred to in the Czech Republic, as in much of Europe, as a beverage with an alcohol content of less than 0.5%. The first Czech alcohol-free beer was “Pito” in the 1970s – originally developed as a beer beverage for drivers. The low alcohol content was achieved by interrupting the fermentation process at an early stage, a method that remains the most common today. There are also less widespread procedures such as vacuum distillation or filtration through semi-permeable membranes.