FoodNews

White Claw Launches New Non-Alcoholic Seltzer

Just in time for New Year’s resolutions and the increasingly popular Dry January challenge, White Claw has launched a new non-alcoholic seltzer.

The company calls its new beverage, White Claw 0% Alcohol, “a one-of-a-kind premium seltzer for adults, with a depth of complexity that tastes, feels and looks like no other non-alcoholic drink,” according to a press release.

The company claims that it has found a “unique way” to deliver the same taste and complexity that consumers find in alcoholic beverages in a drink that is “made non-alcoholic from the start,” as opposed to other zero percent alcohol beverages that are initially made with alcohol before it is removed along with a great deal of flavor.

White Claw 0% Alcohol also uniquely includes nearly half as many hydrating electrolytes as found in industry-leading sports drinks, but at only a fraction of the sugar and calories—15 calories per 12 ounce can.

According to a new survey from White Claw, the majority of Gen Z, Millennials, and drinkers in general are interested in exploring a “sober curious” or “damp” lifestyle.

However, 63% of consumers say that expectations, pressures, and judgments from others make it tough to avoid drinking alcohol at social occasions.

White Claw 0% Alcohol aims to address this gap as a way to “say yes to more drinking invitations and enjoy adult drinking get-togethers without pressure to fit in.”

Further research found that consumers believe non-alcoholic beverages make it easier for everyone to stay socially involved without sacrificing their physical health.

Created with ultra-refined seltzer, the drink comes in four updated versions of White Claw’s iconic flavors: Black Cherry Cranberry, Mango Passion Fruit, Peach Orange Blossom, and Lime Yuzu.

Each new flavor will be included in variety 12-packs, with single-flavor six-packs available for Black Cherry Cranberry and Mango Passion Fruit.

For more information, visit whiteclawzero.com.

Featured image from White Claw.

Written by
Peter Volpe

Journalism student at The Ohio State University with a passion for culture and fat basslines.

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