We wondered, why are there such a limited offerings of non-alcoholic beer on the market, and why the total dearth of innovation over a 25 year period? We found all the industrial technologies being utilized for non-alcoholic beer production were at least 30-40 years old, made for high volume macro beers with no hop flavor or aroma, and most importantly, lacking true craft character. So we set out with the idea that our beer needed to be fully fermented without an industrial process. This artisanal approach would let the ingredients express their most delicate compounds and esters developed and metabolized in fermentation. After two years of analyzing the major brewing school textbooks, we got to brewing at home in the garage. Through hundreds of trials, tweaking natural variables like temperature, we found that with about 12-15 changes to the normal brewing process, we could brew super sessionable beer that was fully fermented and conditioned to under 0.5% ABV.