This is why I always do my dry stretches while I am away from home. It also helps that given how much wine I own I am now too cheap to pay restaurant prices!
Leitz makes an “Einz, Zwei, Dry” Riesling that is pretty good.
You’re close. It’s Einz, Zwei, Zero.
It’s funny following this thread because I’m desperately trying to avoid any purchases this month (at least until Berserker Day anyway) and having the same feelings. I feel like I’m doing so well and then I look at the calendar and it’s only the 5th!!! Ugh. 3 more weeks to go. That’s a long and dry 3 weeks…
For me, the purchasing bug comes and goes throughout the year. But I’m really glad Winebid’s last (edit: most recent) auction ended on December 31st.
I’ve been to that winery!
The tasting room left a bit to be desired. Guy kept yelling at me to get out of his office. No brett and pretty clean.
I’m guessing elevage all in stainless steel? 
I’m going all in on dry January and hope to keep it lean into February
They’re done?
Is that the Northeast PA location? Located in northwest PA in Erie County of course
Pretty close; Westfield, NY. I think there is a possibility to make good wine along the south coast of Lake Erie, but too many people have generations of the Welch’s in their blood. Kind of the same with fruit growers in Washington. Maximize yield and use as much mechanical equipment as possible. I love the Chautauqua Lake area up there. The town around the institution is awesome. Lilydale is one of the more interesting places I’ve visited. I keep about a half a case of sparkling from 21 Brix on hand.
My bad; their most recent auction ended on the 31st.
Due to surgery I had over the holidays, I am doing a mostly dry January. At least until I don’t need to worry about taking any pain pills.
Overall, I’ve been impressed at the N/A beers and they totally feel like a cheat. Last year on a cruise up in Alaska, one of the bartenders accidentally gave me a Guinness Zero. I didn’t even notice until I went to pour the rest of the can into my glass and saw the blue stripe at the top. Since then I tend to keep it around and am starting to try out others.
Does anyone know what technology they are now using? The N/A beers years ago were borderline undrinkable.
Well I lasted 5 days. Oops.
Due to my wife’s surgery in late November, I did my Dryuary between 11/15 and 12/15. I don’t think it helped with weight, but we’re drinking a bit less since, both in terms of fewer days a week and less on our drinking days.
Day 5 (5?) is in the books.
Heineken 0.0 is terrible. I’ve bloated up like Mr. Creosote.
That is all.
Stay dry, folks.
Non-alcoholic beers are made in three main ways. You can do what’s called a halted mash where you never let it ferment above 0.5% ABV. Or you can make a beer and then remove the alcohol, which is typically done either by reverse osmosis or vacuum distillation, both of which have pros and cons. Guinness 0.0 describes their process as “cold filtration” so I’d guess that’s reverse osmosis.
Edit: looking back on this it sounds confusing so I wanted to add a point. Halted mashes prevent the production of too much fermentable sugar in the mash so you never get too much alcohol when you do ferment. You could also make normal beer but kill or remove the yeast before the alcohol gets above 0.5% but that can produce a kinda phony-tasting sweetness from the unfermented sugars.
Showed up to a friend’s place for dinner and was greeted with “Hey, I thought we’d start with a bottle of 2012 Dom and see where we go from there.”
Resisted the temptation, day 4 is now in the books. (Jan 1 doesn’t count, imho).
My approach: I have a good staple of non-alcoholic drinks (currently favoring Phony Negroni) and when I get back and want a little glass of wine while cooking, that’s when I drink a phony Negroni. I am going to try and have a dry-January, working in the business makes it hard, but I will commit.