combines membrane separation with traditional brewing methods to remove alcohol while preserving full flavor<\/a>.<\/p>\nThe process does not rely on bioengineered yeasts or arrested fermentation. With the system in place, Stevens Point gained the ability to produce batches of 150 barrels or more, enabling commercial-scale output for both internal brands and co-packing clients.<\/p>\n
Portfolio Rollout and Timing<\/h2>\n
Following the installation, the brewery outlined plans to introduce non-alcoholic versions of Point Beers and Ciderboys Hard Ciders, followed by Whole Hog Beers.<\/p>\n
Leadership indicated that products would reach shelves ahead of Dry January, giving distributors and retailers time to plan seasonal resets.<\/p>\n
Brewmaster Mike Schraufnagel said internal tastings reinforced confidence in the quality of the NA lineup, including trial batches that compared favorably to their alcoholic counterparts.<\/p>\n
Contract Brewing and Quality Operations<\/h2>\n
As part of the expansion, Stevens Point began actively pursuing co-packing partnerships, particularly with brands seeking reliable NA production capacity.<\/p>\n
The company emphasized consistency and quality control as central to its contract model. Quality director Carl Weinfurter said the system allowed the brewery to produce competitive NA products while maintaining rigorous production standards.<\/p>\n
Capacity Outlook and Regional Footprint<\/h2>\n
At the time of the announcement, the brewery projected an additional 40,000 to 80,000 barrels of non-alcoholic production over the following two years.<\/p>\n
Founded in 1857 and independently owned, Stevens Point expanded its national production footprint while continuing operations in Portage County, where additional staffing and shifts were under evaluation.<\/p>\n
The September 2025 investment marked a long-term commitment to the non-alcoholic category as demand continued to rise.<\/p>\n
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