For the beer aficionados out there, we start with the same foundational steps as a full-strength beer by creating a “mash” with our high-quality malts. From this mash, our solution of sugars, called wort, is obtained. By brewing at higher temperatures, we obtain a blend that’s intentionally lighter on alcohol but big on flavor. We start our wort at 5-6%—versus the usual heavy-hitting 12-13% for a regular beer. Next, we introduce a special maltose-negative yeast. Fancy name, but here’s what matters: this yeast doesn't consume the malt sugar (maltose), but it works its magic on simpler sugars like glucose. To put it simply, we brew in a way where we don’t need to remove the alcohol because we aren’t creating any alcohol to remove. Our beer then goes through a natural fermentation process. No tricks, no shortcuts. What really makes BERO stand out is our malts—giving every sip a rich, full-bodied taste with unmistakable character that sets our brews apart.