Rethinking Beer: Why No- and Low-Alcohol (NOLO) Beers Are the Future of Social Drinking 

A quiet revolution is brewing in the beer industry. Consumers are no longer just chasing a buzz—they’re choosing wellness, moderation, and mindful drinking. At the forefront of this shift is the explosive rise of no- and low-alcohol (NOLO) beers. No longer seen as a compromise NOLO beer is now making up 3.5% of the global beer market—equivalent to 70 million hectoliters annually¹. 

While this may seem modest at first glance, the growth trajectory tells a different story. By the end of 2025, the non-alcoholic beer market is projected to hit $38.37 billion in revenue². With a 7.4% CAGR through 2032³ –proving that, for consumers, the buzz isn’t just in the booze. 

Cheers to Change:  Why Are NOLO Beers Booming?

The surge in NOLO beer demand reflects a cultural shift. Millennials and Gen Z are leading the charge, embracing NOLO as a lifestyle choice. Whether it’s a work lunch, a post-gym, post-workout hangout, or a casual evening, consumers want the ritual of beer without the alcohol.

Busting the Myth: NOLO Beers Don’t Have to Taste Flat

Despite their popularity, many NOLO beers fall flat—literally. According to IFF research, 53% of consumers dislike the “bread” taste, and 51% are turned off by the “wort” flavor₄.

The verdict? Consumers want NOLO beers that deliver bold flavor and satisfying body—and many current options miss the mark. 

Making NOLO Beer Delicious with Enzymes

The challenge lies in the brewing process. Traditional methods like de-alcoholization and limited fermentation often strip away flavor and aroma. 

To help brewers overcome these challenges, enzymes can be used to transform fermentable sugars such as maltose into non-fermentable isomalto-oligosaccharides. This enzymatic approach preserves beer’s flavor profile and improves overall taste, without affecting acidity or other key parameters. 

Meet DIAZYME® NOLO: A Game-Changing in NOLO Brewing

Developed by IFF’s enzyme experts, DIAZYME® NOLO is a transglucosidase enzyme that transforms the NOLO brewing process. When added during mashing, it enables brewers to: 

• Produces more beer using less raw material and energy, boosting brewery efficiency: up to 60% more beer can be produced using the same process, or brewers can achieve the same volume with 37.5% less raw material. 

• Preserve aroma and body, making NOLO beers tastier and fuller-bodied. 

• Opens doors to the session beer market (below 4% ABV) with authentic flavor, maintaining body and enhancing drinkability. 

Beyond the enzyme itself, IFF offers a comprehensive range of solutions to refine NOLO beer taste, including natural flavorings and extracts to help brands add a signature taste profile. 

The Future of Beer Is Flavorful and Alcohol-Optional 

The NOLO movement is redefining what beer can be. With innovations like DIAZYME® NOLO, brewers no longer have to choose between great taste and low alcohol. The future belongs to those who embrace flavor-forward, health-conscious brewing. 

Ready to elevate your NOLO game? Connect with our experts and discover how DIAZYME® NOLO can transform your next brew. 

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References

[1] https://www.statista.com/outlook/cmo/alcoholic-drinks/beer/non-alcoholic-beer/worldwide

[2] Euromonitor International: “Alcoholic drinks market hits total volume decline worldwide for only third time in 15 years: Euromonitor International”, August 15, 2024.

[3] Stellar Market Research. Non-Alcoholic Beer Market: Global Industry Analysis and Forecast (2025-2032)

[4] Social Media Analysis proprietary of IFF- Feb 2024 (Analysis of51000 posts made between October 2021 and January 2024)