11 Beer Alternatives That Don't Contain Hops

Hops are not for everyone, whether due to taste preferences or allergies. For many beer drinkers, the bitterness that hops provide is a defining characteristic of their favorite brews. However, this bitterness isn't always universally appreciated. Historically, beer was not defined by the presence of hops, and in fact, for millennia, hops were not used at all. Ancient brewers relied on a wide array of malted grains and incorporated various fruits, herbs, and spices to balance the sweetness of the beverage. These early fermentations were often flavored with ingredients like yarrow or mugwort, which contributed their own distinct flavors and bitterness to the mix.

Over time, hops gradually became the dominant ingredient in beer. Their distinct aroma, bitter taste, and preservative qualities made them an ideal choice for brewers. By the 16th century, hops had become so integral to brewing that the term "beer" in England officially referred to malt beverages made with hops. As a result, hops became synonymous with the definition of beer itself, with their bitterness playing a key role in the flavor profile of many iconic beers.

Despite the centrality of hops in modern brewing, the world of beer alternatives without hops has always existed. Today, there is a growing interest in exploring hop-free brews, which offer unique and complex flavor profiles for those who prefer something different, and many beer enthusiasts are rediscovering these ancient, hop-free styles. In this article, we will highlight 11 beer alternatives that don't contain hops. From herbal gruits to traditional fermented drinks worth knowing about, these options showcase a broad range of brewing traditions that have stood the test of time.

Sahti, a traditional Finnish farmhouse ale, is a fascinating relic from the Viking era and one of the world's oldest beer styles. This unique brew has a rich history dating back to at least the 1300s and possibly even earlier, with traces found on a Viking ship from the 9th century. Traditionally brewed using barley and rye, sahti substitutes juniper for hops to counteract sweetness, resulting in a rustic, earthy taste. The beer is made in a kuurna — a hollowed-out wooden vessel — that separates the wort from mash solids, adding a historical charm to the process.

Unlike commercial lagers, sahti is uncarbonated, giving it a smooth, almost silky mouthfeel. It's also known for its fruity aroma, a byproduct of using baker's yeast instead of standard brewing yeast. This ale lacks the bitterness typical of hopped beers, as the wort is heated rather than boiled, and hops, if used, are minimal. Instead, fresh juniper provides the necessary balance and complexity. Sahti is typically between 6-8% alcohol by volume and remains a cornerstone of Finnish culture, particularly in the countryside where it is still brewed by farmers for personal consumption.

Though sahti fell out of favor in the early 20th century, a resurgence in the 1970s, driven by homebrewers, helped preserve this heritage brew. Today, it is one of Europe's products protected by a designation of origin, much like Camembert cheese or Parma ham. Popular Finnish producers continue to make sahti using traditional recipes while occasionally adding modern twists.

Gruit is an ancient beer style that predates the use of hops, flavored instead with a blend of herbs. Originating in medieval Europe, gruit was brewed from a mix of botanicals like yarrow, mugwort, and heather, offering a distinctive, herbal flavor profile. This style of brewing dates back to a time when hops were not yet widely used, and beer recipes relied on a variety of other plants for both flavor and preservation.

The use of hops in brewing only became widespread in the 17th century, as they proved to have preservative qualities, extending the shelf life of beer and preventing bacterial growth. Prior to this shift, gruit was the standard, with breweries crafting unique blends of herbs, each with its own distinct characteristics. These herbal beers were not only flavorful but also thought to have a range of effects, from mild intoxicants to stimulating properties.

Despite its decline after the adoption of hops as the primary brewing ingredient, gruit is experiencing a resurgence among modern craft brewers. Many are experimenting with ancient recipes or creating new versions of this herbal ale, reconnecting with brewing traditions from centuries ago.

Spruce tip beer is a unique alternative to traditional hop-based brews, offering a distinct, refreshing flavor profile. Brewed with the young tips of spruce trees, this beverage carries a piney, citrusy flavor. The practice of brewing with spruce dates back centuries and was notably used as a remedy to prevent scurvy, a common affliction among sailors. Early references tie the practice to Indigenous North American cultures and Scandinavians. Some sources suggest that spruce beer was first brewed by Indigenous peoples, who utilized spruce infusions for their high Vitamin C content, while Vikings are believed to have made spruce beer for its symbolic properties, associated with fertility and strength in battle.

While the use of spruce tips in brewing faded as hops became the standard bittering agent, modern craft brewers have rediscovered this ingredient for its vibrant resinous and citrus qualities. These flavors are sometimes compared to those found in hops, though spruce tips often bring a sweeter, more forest-like profile to the brew. The resulting beverage can have hints of cola or other unique flavors, depending on the quantities and brewing methods used.

Hard cider is a popular, refreshing alternative to beer that's made by fermenting apple juice instead of grains. Unlike beer, which is brewed with malt and hops, hard cider is an alcoholic beverage that relies solely on fruit fermentation. This distinction gives cider a unique flavor profile, ranging from dry and crisp to sweet and fruity, and often with added complexity from additional fruits, spices, or herbs.

The alcohol content in hard cider typically ranges from 4.5 to 7%, although it can go higher depending on the type and production process. Dry ciders, which are more acidic and have less residual sugar, tend to have a higher alcohol content, while off-dry and semi-sweet ciders are generally lower in alcohol but offer more sweetness and fuller bodies.

The variety of ciders available offers something for everyone, from those who enjoy a sharp, dry taste to those who prefer a fruitier, sweeter experience. Hard cider is a great choice for those looking for a light, fruity alternative to beer, providing a similar refreshing experience without the use of hops. It's important to note that hopped ciders are becoming trendy in bars and on beer lists. These ciders contain hop flavors and aromas usually found in beer but are still not brewed with malt, making them a gluten-free beer substitute.

Kvass is a fermented drink rooted in Slavic traditions, typically crafted from rye bread, water, and sometimes barley or wheat malt. Its preparation involves a gentle warming process to encourage enzymatic starch conversion, followed by several days of fermentation, which allows natural yeasts and lactic acid bacteria to thrive. Unlike beer, kvass is not boiled, preserving its probiotic qualities. The resulting beverage is slightly sweet, malty, and tangy, with an alcohol content usually under 1%, classifying it as non-alcoholic.

Rich in live enzymes, bacteria, and yeast, kvass is celebrated for its probiotic benefits and its ability to support gut health. It also contains essential vitamins, dietary fibers, and microelements like zinc and copper, while maintaining a relatively low sugar content compared to many other beverages.

Traditionally, kvass was a staple drink among monks and farmers, prized for its nourishing qualities. While commercial versions are widely available today, many enthusiasts prefer homebrewed kvass for its robust flavors and higher probiotic content. Over time, variations have emerged, with some recipes incorporating ingredients like fruits, herbs, or raw beets instead of bread, offering unique twists on this 1,000-year-old beverage.

Mead, often referred to as honey wine or hydromel, is believed to be one of the oldest alcoholic beverages in the world, with a rich history that dates back thousands of years. It is made by fermenting honey, water, and yeast, and can be further enhanced with fruits, spices, or herbs, offering a vast range of potential flavor profiles. Though beer and wine have traditionally dominated the alcoholic beverage market, mead is enjoying a modern resurgence as craft producers experiment with its ingredients and production techniques.

Historically, mead was a staple in many ancient cultures, from the Vikings of Scandinavia to the Celts of Europe. The simplicity of its core ingredients — honey, water, and yeast — made it adaptable to various regional resources, with recipes often reflecting local flora and agricultural practices. The drink was valued for its sweetness, strength, and the symbolism of honey as a natural, nourishing substance.

Mead's decline began with the rise of sugar cultivation and the production of grape wine, but it has experienced a revival since the mid-20th century. This renewed interest, largely fueled by the craft beverage movement, has brought mead back into the spotlight. Today, a growing number of reputable meadery brands in the U.S. are embracing local, sustainable practices to craft this ancient drink, often sourcing honey from nearby apiaries and experimenting with regional fruits and botanicals.

Sake, often referred to as Japanese rice wine, is a unique and versatile alcoholic beverage with a brewing process that shares some similarities with beer, but differs significantly in flavor and production. Sake is crafted from four primary ingredients: rice, water, yeast, and koji mold. The process begins with milling the rice to remove its outer layers, followed by washing, soaking, and steaming the rice. A key part of the brewing process is the cultivation of koji, which helps convert the rice's starches into fermentable sugars, setting sake apart from other alcoholic beverages.

Sake's smooth and umami-rich profile makes it a standout drink, with a slightly higher alcohol content than wine, usually around 15 to 17%. It's known for its clean, mellow taste and subtle sweetness, which can be savored when sipped slowly, as sake is best enjoyed over time rather than consumed in one gulp. In Japan, sake is traditionally sipped in small cups known as guinomi or choko, as part of meals or special ceremonies.

What makes sake particularly distinctive is its minimal residual sugar and its lack of tannins, which contribute to a smoother drinking experience compared to wine. Unlike beer, sake is gluten-free and naturally still, though some modern varieties may be carbonated. Its complex brewing process and versatility in terms of temperature — ranging from chilled to warm — make sake one of the most iconic drinks of Japan and a perfect pairing for a wide variety of foods.

Chicha is a traditional beverage deeply rooted in the Andes. This corn-based drink has been enjoyed for thousands of years across South and Central America. While its origins can be traced back to around 5000 B.C., chicha continues to be a beloved part of Andean culture today, particularly as one of Peru's iconic drinks that are worth trying.

Chicha morada, a popular variant, is made from dried purple corn, cinnamon, cloves, and sugar. Once boiled, it's enhanced with fruit and lime juice before being served cold. The result is a refreshing, sweet beverage reminiscent of mulled wine, but with a less tannic finish and an earthy, milky minerality.

While chicha was traditionally prepared by chewing and spitting the corn, modern methods use maceration to achieve a similar effect, preserving the drink's historical essence. For the Incas, corn was sacred, and chicha played an important role in religious ceremonies and social gatherings, symbolizing status and fostering community. Today, chicha continues to hold cultural significance in Andean communities, serving as a symbol of pride and continuity, having endured colonial challenges. As modern brewers experiment with the drink, chicha is slowly gaining recognition worldwide, showcasing the rich agricultural and cultural heritage of the Andes.

Kombucha, a fermented tea, has evolved significantly over the centuries, from its origins in China to its current status as a trendy beverage with an alcoholic counterpart, hard kombucha. The drink, believed to have originated in Northeast China around 220 B.C., was initially prized for its health properties. Over time, it spread globally, appearing in places like Japan, Russia, and Germany, and gained renewed attention in the 20th century. In the 1990s, kombucha became popular in the U.S. wellness community, thanks in part to enthusiasts who believed in its potential health benefits, such as aiding digestion and supporting gut health through probiotics.

Traditional kombucha is created through a double fermentation process, where tea, sugar, and a scoby (a symbiotic culture of bacteria and yeast) are left to ferment. While the drink naturally contains trace amounts of alcohol, hard kombucha takes this process a step further. After the initial fermentation, brewers add more sugar and yeast, allowing the alcohol content to rise significantly.

In recent years, hard kombucha has surged in popularity, carving out a niche in the beverage market alongside hard seltzers. Unlike hard seltzers, however, hard kombucha offers a broader flavor range due to its live cultures and diverse ingredients. As the demand for canned cocktails continues to surge, hard kombucha has carved out its niche in the beverage market, providing an alternative for those looking for a flavorful and refreshing drink. It pairs well with the rise of canned cocktails, offering an innovative twist on traditional alcohol options. Whether you're a kombucha enthusiast or a newcomer, hard kombucha is quickly becoming one of the most popular canned cocktails you'll be sipping all summer.

Tepache is a traditional Mexican beverage with roots in traditional Nahua fermentation practices. Originally made from corn, its name derives from the Nahuatl word "tepiātl" ("drink made from corn"). Over time, the recipe evolved to incorporate pineapples, which became the primary base of this lightly effervescent drink, sweetened with piloncillo (unrefined cane sugar) and often spiced with cinnamon or cloves.

The fermentation process is simple and relies on wild yeast and bacteria naturally present on pineapple skins. These microorganisms consume the sugar in the brew, producing carbon dioxide, lactic acid, and a small amount of alcohol (typically 1 to 2%). This gives tepache its characteristic fizz, tangy-sweet flavor, and subtle complexity.

To make tepache, pineapple peels and cores are combined with sugar, water, and optional spices, then left to ferment in a glass or ceramic container covered with a breathable cloth. After 2-3 days at warm temperatures, the mixture develops a light, cider-like flavor with a hint of sourness. Once strained, the beverage is ready to drink and can be served chilled, with a squeeze of lime, or even spiked with tequila or mezcal for an added twist.

Cervoise, an ancient ale dating back to antiquity and the Middle Ages, offers a fascinating glimpse into Europe's brewing traditions before the widespread use of hops. Popular in regions like modern-day France, Germany, and Northern Europe, this unhopped drink was known for its distinctive herbal complexity. Unlike the hop-forward bitterness of modern beers, cervoise was flavored with a blend of herbs and spices such as yarrow, juniper, wild rosemary, and bog myrtle, depending on local availability. These ingredients gave the beverage a sweet, earthy, and aromatic profile.

Today, cervoise is experiencing a small revival as modern brewers reimagine this historic drink. Its low bitterness and botanical flavors appeal to drinkers seeking something unique and rooted in tradition. Unlike modern beers, which are often characterized by hop-forward bitterness, cervoise has a more herbal and complex taste. The absence of hops allows the other flavors to shine through, offering a softer, less bitter alternative.