I’ve always loved beer. Ever since I was a wee-little Australian boy—18 years old, of course—the fizzy flavour of a nice cool froffie on the tongue was heavenly. Paired with good music, good friends, and a campfire, nothing topped it … until I became a parent.

The consistent need to drive and be a functioning adult-human, notably on weekends and worknights, can hinder one’s ability to neck a few tinnies. But, unlike the calls of a cold Coca Cola on a hot summer’s day, beer’s unique flavor continually replaces that lure in my mind—and not in the get shitfaced, drunk, or tipsy way.

To be honest, I’ve never really liked ‘alcohol’ per se. The idea of getting plastered to the point of utter stupidity seemed like more of a burden than a wish for young me. Alcohol was more the price of admission for having a yummy beer or enjoying a wonderful concoction of bartender flavours. Drinking was about the drinks, not the getting drunk.

Growing up, I was an outlier for this mindset toward booze, and being an Aussie lad, ‘let’s get shitfaced’ was the enviable call to action from the lads. But I would be the one nursing a stubby for a solid hour while those around me cleared out the six-pack or carton proclaiming that they ‘jump that far’. Everyone thought I was just being “responsible” when in reality I loved the taste, not the effect, and if I slowed it down I enjoy just that without the side effects.

Fast forward two decades later, and my love for beer has remained—though the love is also joined by whiskey. For my job as a journalist, I’ve sat down and interviewed award-winning brewers, distillers, and Germans—need I say more?—and one thing remains the same: it’s always about the beer, not about the drunk. They don’t ever talk to me about how quickly a brew can get you confessing your love to your crush.

The allure of beer for beer lovers and beer makers alike lies in its rich, complex flavours. The bitter notes of hops, the malty sweetness, and that sensory experience that goes beyond just the alcohol content. Brewers don’t turn their noses up at the alcohol-free range; they find ways to create a product that gives its drinker the experience they love. Because alcohol was never about the craft but rather a tool in the process.

Non-alcoholic beer has come a long way from its early days of bland, watery substitutes thanks to advancements in brewing technology. Brewers use various techniques, like vacuum distillation and reverse osmosis, to remove alcohol while preserving the beer’s flavour profile. And while there are some on the market that are, well, let’s just say ‘not that flash’, booze-free beer from Heineken, Budweiser, and Carlton continue to nail the mark for me.

One of the biggest concerns for beer lovers when they pick up a 0.0 bottle is the taste. Like impossible meat, a 0.0 beer is not going to be the same as a traditional beer. But that doesn’t mean it’s not satisfying that flavour lust. I personally don’t like this whole ‘verses’ narrative because alcohol-free isn’t an alternative, it’s another choice. It shouldn’t be taking away from great traditional beers but rather giving you more options at the bottle-o.

Liking the taste of beer doesn’t mean you have to consume alcohol. Non-alcoholic beers provide a fantastic substitute that lets you enjoy the complex flavours of beer without the drawbacks of alcohol. Enjoying a zero-alcohol beer with the boys can be just as satisfying after a long week—if you love the taste of beer.