Discover how Oregon became the epicenter of the non-alcoholic craft movement and how Brew Dr.’s innovative technology is helping local partners like Union Wine Co. lead the way.
If you’ve stepped into an Oregon bar, brewery, or tasting room lately, you’ve likely noticed a significant shift. The "mocktail" is no longer a sugary afterthought—it’s a sophisticated, craft-driven experience.
A recent feature by OPB highlights how Oregon has officially become the heart of the non-alcoholic (NA) beverage movement. From the hop-heavy breweries of Bend to the refined wineries of the Willamette Valley, the focus has moved beyond "alternatives" to high-quality, flavor-first craft beverages.
At Brew Dr., we’re proud to be right at the center of this cultural shift.
One of the biggest hurdles in the NA world has always been maintaining flavor once the alcohol is removed. Traditionally, many non-alcoholic options felt "thin" or overly sweet.
As our founder, Matt Thomas, shared with OPB, we’ve tackled this challenge head-on using Spinning Cone Column technology.
While our kombucha is naturally fermented, that process creates trace amounts of alcohol. To keep our kombucha authentic with live & active cultures while remaining non-alcoholic, we use this specialized equipment to gently "strip" the alcohol at low temperatures. This ensures that the delicate botanicals, tea notes, and complex flavors stay exactly where they belong – in your glass.
Innovation doesn’t happen in a vacuum, especially in the Pacific Northwest. One of the highlights of the OPB story is our partnership with our neighbors at Union Wine Company.
Located just down the road from us in Tualatin, Union Wine wanted to create a premium non-alcoholic wine that didn't compromise on the soul of the grape. By utilizing our dealcoholization technology, they were able to craft the Underwood Rosé Bubbles – a sophisticated, alcohol-free sparkling wine that has quickly become a fan favorite.
This spirit of collaboration is what makes the Oregon craft scene so unique. We aren't just making drinks; we’re building an inclusive community where everyone has a seat at the table.
As legendary Portland bartender Jeffrey Morgenthaler points out in the article, the goal isn't to replace bars, but to make them better. Whether you are practicing "Dry January," living a sober lifestyle, or simply want a delicious drink between rounds, the demand for premium non-alcoholic options is skyrocketing.
Oregon is leading this charge because we value quality above all else. At Brew Dr., we’re committed to continuing that legacy through sustainable practices, local partnerships, and, most importantly, a better-tasting beverage.
Want to dive deeper into how Oregon is redefining the drinking experience? Read the full article on OPB here: Non-alcoholic options are booming at Oregon bars, breweries, and wineries.
Ready to try the future of craft? Explore our full lineup of raw, organic kombucha and see why flavor always comes first at Brew Dr.
