Beverage Trends 2026: The Rise of Non-Alcoholic Beer and Spirits

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March 31, 2026

Tom Holland and the other co-founder of BERO stand beside each other holding cans of non-alcoholic beer. — Left: Tom Holland, Right: John Herman of BERO

In an age where socialization and health-forward thinking define the average person’s values, the world is seeing an upward trend in NA (non-alcoholic) or sober lifestyles as a way to meet both goals without sacrifice. Rather than having to sit at home while the rest of your friends meet up at a party or gather at a local bar, NA options have turned Dry January on its head, making any time of year the best time to cut back on your alcohol consumption.

Non-Alcoholic Beer, Spirits, and Other Beverages Taking Over 2026 Trends

Little Saints is one of the NA brands making a splash in 2026. Their combination of available ready-to-drink non-alcoholic cocktails (such as Classic Margarita, Ginger Mule, Negroni Spritz, and Paloma) and spirits (in a range of gin, rye and bourbon, and even functional spirits that use varieties of mushrooms) showcase how tasty going the NA can be. While their brand builds on the growing movement, there’s a core reason why interest keeps up-ticking.

A bottle of Little Saints non-alcoholic gin sits on a table surrounded by candles. — Photo Courtesy of Little Saints

“We think it’s pretty simple: Accepting being hungover on a regular basis is a thing of the past,” explains Michaela, in charge of Strategic Communications and Partnerships at Little Saints. “People still want to have a drink at night, because they like the ritual and the elevated flavor profile that signifies ‘it’s time for my rewar,’ at the end of the day. We believe that post-Covid, people are more comfortable advocating for their own well-being, and less likely to be peer-pressured into something that doesn’t make them feel good. Even the rise of GLP-1s is fueling the increased demand for NA, especially for NA that is zero sugar.

Non-Alcoholic Beverages Are For Everyone

That balance of having something special while still treating your body well is key. Many people look at an NA lifestyle as the consequence of an action. But, that landscape is changing as more and more people realize there are other reasons for foregoing alcohol than just something like alcoholism. BERO, a premium non-alcoholic beer brand run by Spider-Man actor Tom Holland and Pittsburgh-native John Herman, are working on changing that misconception by crafting a beer that is just as delicious as those from a brewery but with less than .5% of alcohol.

Four cans of BERO non-alcoholic beer sit on a wooden table with a green palm in front of it. — Photo Courtesy of BERO

“Non-alcoholic drinking is not this niche category of, ‘Oh, he’s drinking O’Doul’s, he has an issue,’” says BERO co-founder John Herman. “It’s not about that anymore. It’s about great-tasting optionality, the ritual of sharing a drink with people, making memories. I’m not on a full sobriety journey. But my daughter doesn’t understand a Saturday hangover and sleep is becoming that much more important as I age. It really opened my eyes to what the potential of this category could be.”

It’s not just those in their later, parental years of life who are making the change either. According to Datassential, “Gen Z is at the forefront, with nearly half planning to reduce alcohol consumption. They show the highest engagement with tea during social occasions and are most likely to question alcohol’s role in enhancing experiences.” As all age groups take into consideration what comes out of drinking, the more important businesses like BERO and Little Saints become, especially as the consensus around mocktails shifts.

The “Mocktail” You Know is a Thing of the Past

The “mocktail” that most know is slowly disapearing, but not for a bad reason. Whenever the mocktail was first on the rise, it didn’t take much to adhere to a non-alcoholic customer. Most places chose to mix sodas and juices but there was still this need for something more, something better that didn’t feel like you were outcasted to the kid’s table. Hence, the addition of products like non-alcoholic spirits, cocktails, beers, and wines that add a sophistication to non-alcoholic drinking.

“We believe that the most rapidly growing channel of NA will be on-premise menu placements incorporating non-alcoholic spirits,” says Michaela. “While most bars and restaurants have an NA menu, many of those are still full of juice mocktails, which we know that people do not want, mainly due to high sugar content. All of our markets are reporting increased interest in menu placements that go beyond juice into the categories of top-shelf NA cocktails, such as NA martinis, negronis and margaritas, made with top-shelf NA spirits.”

Cans of Little Saints non-alcoholic cocktails on a table in green. — Photo Courtesy of Little Saints

The Non-Alcoholic Sector in Pittsburgh

While there is still a long way to go before these products make it into every establishment, places like Pittsburgh are already putting NA values front and center at many of the bar programs around the city. Usually you see these trends excel on the coasts and work their way in, but the City of Steel actually got a handle on the NA trend early.

“Pittsburgh somehow over-indexes here, and I think a lot of that goes back to the progressive and really great food scene,” says Herman. “You have a lot of leaders and they’re pushing for a higher quality of menu and selection than what traditionally existed. We went to Spork a couple weekends ago, and they had a full non-alcoholic pairing. It was so thoughtful and curated, tied into everything. That would have been advanced for the trendiest neighborhood in Southern California—what they’re putting out in Pittsburgh is incredible.”

Pittsburgh is also lucky when it comes to a supportive NA landscape that collaboration is one of the largest drives of menus and new products. Small, local restaurants, bars, breweries, distillers, and other professionals come together to introduce the community to a better, newer way of going alcohol-free. It provides the space needed for community engagement without pushing for people to over-consume alcohol.

“I think so much of the redevelopment and thought process of this town is being driven by the creative geniuses in food and restaurants,” explains Herman. “You have chefs trying to bring a higher-quality menu and selection, and that’s showing up in non-alcoholic offerings too. While Pittsburgh still has a strong beer culture, you’re now seeing some of those same breweries help define what NA beer can be. It’s both traditional and progressive at the same time.”

Two bottles of Little Saints spirits sit on a food table. — Photo Courtesy of Little Saints

The Future of Drinking

As bigger cities like Pittsburgh continue to place an emphasis on NA values, it’s becoming crucial that smaller cities follow its lead. As more people find out what their night-life and every-day could look like, there’s no going back from what expectations for NA options look like.

“General traffic at bars and restaurants is down, so you need to make sure you’re satisfying every consumer with great options and high-quality options,” says Herman. “That’s what’s driving a lot of this—it’s not just a trend, it’s a necessity. It’s becoming less of a decision of, ‘Do you want a mocktail or a beer or wine?’ It’s really about giving optionality. It’s not about saying, ‘You’re a wine drinker, so here’s a fruity mocktail.’ Instead, it’s about giving people choices that actually match how they want to drink in the moment.”

In case you’re interested in trying a taste of non-alcoholic beverages at home, Chef Richard Sandoval’s Art of Zero-Proof collection provides the perfect starting point for mixing up a delicious mocktail at home. You could even use Little Saints selections for curating the best flavor possible.

Or, take things easy and order up a case of BERO for sipping during the next big game or on a lovely sunny afternoon.

Story by Kylie Thomas
Featured Photo Courtesy of Little Spirits

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An Introduction to Indian Cuisine with Six Recipes

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Kylie Thomas

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March 31, 2026

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A plate of Kerala-Style Dry Beef Stir-Fry on a green plate surrounded by herbs while a circular tray of spices sits adjacent to it.

A task such as introducing an entire subcontinent’s cuisine through six recipes is not only a monumental task, but an impossible one. The breadth and depth of Indian cuisine is so wide that choosing representative recipes would inevitably do an injustice to the diverse communities of India. So, in choosing these particular recipes, I wanted to highlight some less familiar recipes from the southern region of India where I am from, touch upon some common techniques used in Indian cooking, and possibly remove some inaccurate presumptions made about Indian cuisine.

Techniques of Indian Cooking

Indian cooking techniques like blooming whole spices in oil to release their flavor, tempering recipes using mustard seeds and curry leaves, using ghee or clarified butter to impart a unique buttery flavor to the food, and even soaking the basmati rice before cooking are all important ones to learn if one wishes to cook Indian food properly.

A Beginner’s Recipe Guide to Indian Cuisine

Andhra-Style Stuffed Eggplant Curry

The Stuffed Eggplant recipe is not one you will find in most Indian restaurants, but is a beloved recipe from the southern state of Andhra Pradesh.

Hariyali Paneer Kebabs

Skewers of Hariyali Paneer with vegetables on a plate with a green sauce beside it.

The Hariyali Paneer Kebabs are my nod to the northern part of India and paneer’s origins from Persian and Afghan influences during the Mughal period during the 16th and 17th centuries.

South Indian Avial

A green bowl with creamy coconut soup and veggies inside it.

The Avial recipe is tribute to my roots in the southern state of Tamil Nadu as it is a home style recipe using indigenous vegetables.

Kerala-Style Dry Beef Stir-Fry

The Kerala Style Dry Beef Stir-Fry is to highlight the diverse religious and cultural communities in India as well as show how regional agriculture affects ingredient usage. The abundance of coconut groves in Kerala makes this ingredient ubiquitous in their recipes.

Carrot Pulav (Pilaf)

A white bowl full of a yellow rice pulav pilaf with carrots and curry leaves all through.

India is known for its multitude of rice dishes, ranging from complicated biriyanis to simple daily recipes like this one. In South Indian households, a variety of vegetarian rice dishes, like coconut rice, tomato rice, or lemon rice (and carrot rice) are staple quick recipes made for lunches or picnics.

Mangalorean Chicken Roast with Ghee

A place of roast chicken beside a cup of ghee and naan bread.

Mangalorean Chicken Roast originates from the South Indian town of Kundapur in Mangalore, Karnataka in the kitchen of the Shetty Lunch Home. It has a signature deep red color and smokiness from the Byadgi chilies, a tanginess from the tamarind, as well as richness from the ghee, or clarified butter.

I hope that this small introduction peaks your interest in learning more about the diversity and history of Indian food, beyond what can be found in your local Indian restaurant.

Story and Recipes by Veda Sankaran
Styling by Anna Franklin
Photography by Dave Bryce

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Puerto Rican Canoas (Stuffed Plantains)

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Kylie Thomas

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March 28, 2026

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Plantains full of a meat filling beside a grapefruit slice and rice.

Have you ever tried Puerto Rican Canoas? Golden, caramelized plantains house a savory, rich filling in this classic and traditional dish. Usually made with sweet ripe plantains (not blackened) split and stuffed with picadillo (a spiced ground meat mixture), Canoas strike a perfect balance between sweet and savory, soft and hearty. The dish reflects the island’s culinary heritage, where different cultural Spanish, African, and Taíno influences come together in comforting ways. Talk about a perfect family dinner or even a dish for celebrations like holiday meals.

The Importance of Plantains

When making Canoas, and many other Puerto Rican recipes, plantains define the dish. In Puerto Rico, ripe plantains are essential due to their sweetness, soft texture, and accessibility around the island. When you bake them, they become tender and even lightly caramelized, creating the perfect contrast to the savory filling inside Canoas.

Beyond function, they bring balance to each dish. The sweetness of the plantain offsets the richness of the filling. It helps to capture the sweet-and-savory interplay that is central to Puerto Rican cuisine and often seen in the country’s most popular dishes.

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Puerto Rican Canoas (Stuffed Plantains)

Author: Jamilka Borges

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Description

A Puerto Rican staple using plantains as a canoe for a filling of beef, veggies, and delicious seasonings.

Ingredients

Scale

6 ripe, not blackened plantains (bake for 35 minutes in their skin for preparation)

For the filling:

2 tbsp grapeseed oil
1 lb ground beef
1 onion, minced
3 gloves garlic, minced
½ cup minced red bell, minced
1/2 cup chopped cilantro
2 tsp adobo
2 tsp oregano
1 cup diced tomatoes
¼ cup tomato paste
2 tbsp vinegar
1 envelope sazón
2 bay leaves
Juice and zest of 2 limes
Salt to taste

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Instructions

In a big sautéed pan(or Dutch oven), sautéed onions, peppers and garlic for 5 minutes, add beef and all seasonings (adobo, oregano, sazon), brown and break clumps.
Add tomato paste and chopped tomatoes, caramelized for 5-7 minutes.
Deglaze with vinegar and add the bay leaf and lime juice and zest.
Let cook for another 15 minutes and finish with the fresh cilantro.
Assemble the canoas by cutting the middle top of the plantains and filling them with the meat. You can top with cheese if desired.

Recipe and Styling by Jamilka Borges
Photography by Dave Bryce

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Red Snapper with Taro Root Smash and Salsas

By

Kylie Thomas

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March 28, 2026

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A white plate with leaves every where and a red snapper laying on the plate with taro root smash and salsas.

Looking for a new Red Snapper recipe that embraces the brightness of this fish? Inspired by Caribbean flavors, this Red Snapper dish brings together crisp-skinned fish, earthy taro root, and two vibrant salsas for a plate that feels both shore-like and refined. The snapper uses a simple preparation to let its delicate flavor shine. Then, a taro root smash adds heftiness and nuttiness on top.

Another element that elevates this dish are the salsas. One is a salsa criolla, with a tangy bite and depth. The other is a fresh, herb-driven salsa verde. Together, they create a recipe that you’ll come back to whenever you wish to cook yourself something special.

A person presents a white plate with a green banana leaf and a red snapper on top of that.

What is Taro Root?

Taro root is a starchy tropical stem that is an important ingredient across the Caribbean, Asia, and the Pacific for centuries. It has a rough brown exterior and pale, almost purple-speckled interior. Whenever you use taro in a dish, it develops a nutty flavor along with a soft, creamy texture.

It’s important to note that you have to cook taro before eating. Taro root contains naturally occurring compounds that can cause irritation when you eaten raw.

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