Developed with National Geographic, this story grew out of a simple observation while I was living and working in Belgium: new non-alcoholic beers that tasted unexpectedly complex. Tracing that question led me across the country, from breweries to laboratories, and into the work of beer scientist Kevin Verstrepen at KU Leuven. Rather than removing alcohol after brewing, his team is rethinking fermentation itself by identifying yeast strains that produce aroma without alcohol. Photographed on location, the story links cutting-edge biology with a brewing culture in the midst of change.
