In a sea of nonalcoholic IPAs, we tried 19 of them. Here's how they rank

All of these factors help make L.A. fertile ground for an unprecedented boom in nonalcoholic drinking.

The manifold ways of making nonalcoholic beer are too involved to delve into at length but often come down to one of two ways: Removing alcohol from a beer after it's made or stanching the production of alcohol before it even begins.

Read at Los Angeles Times