Vandestreek

The brewery was started by brothers Ronald and Sander van de Streek, who met monthly to brew before going commercial in 2013 and opening their own Utrecht facility in 2017, the same year they launched the first alcohol-free beer. The production approach behind the AF range is central to the brand's identity: rather than brewing to full strength and removing the alcohol afterwards (a process known as dealcoholisation, where finished beer is processed to separate out its alcohol content), the brewery uses a specialist yeast strain that does not convert maltose into alcohol. Maltose is the primary fermentable sugar in beer wort, so a yeast that leaves it unfermented produces a low-alcohol beer without any dealcoholisation step. The founders have discussed this approach in trade press as the key technical differentiator of their AF range.

The alcohol-free lineup spans IPAs, fruit-forward IPAs, stouts, nitrogen-infused dark beers, and hop-infused tea formats. Nitrogen infusion (where nitrogen gas replaces carbon dioxide to create a creamier, smoother mouthfeel) is used in the dark beer category. That breadth, and in particular the hop-forward and dark styles, helped establish vandeStreek as one of the more technically distinctive independent AF producers in Europe.

The brewery operates a taproom at its Utrecht site and distributes to more than 15 countries through specialist alcohol-free retailers and its own channels. vandeStreek operates as a fully independent brewery with no parent company involvement. Pricing sits in the premium bracket for the AF craft category.