Brewery of the Month: Athletic Brewing

Keep a clear head and drink healthier with Athletic Brewing. Their intricate process lets you enjoy the refreshing taste of craft beer without the alcohol. With different styles of beer and more variety in flavor, each one is less than .5% alcohol.

Dry January has never been easier and Athletic Brewing is here to help you stay focused and committed to a healthy lifestyle. Creator, Bill Shufelt, was on a mission to eat, drink and live healthily, but drinking was a stumbling block that kept him from his goals.

When he cut alcohol out of his life, he realized there were not many non-alcoholic options when hanging out with friends at bars, restaurants and sporting events. He recognized a big void in the market and saw an opportunity.

He teamed up with an awarded craft brewer and they began brewing over 100 batches of homebrew hoping to perfect their process. They wanted to offer more non-alcoholic variety than the world has ever seen. The result is a full line of beers that contain less than .5% alcohol, made with organic malt and has only 70 calories.

Beer of the Month: Run Wild IPA

<.5% ABV, 35 IBU

Run Wild is the ultimate sessionable IPA for craft beer lovers. Brewed with a blend of five Northwest hops, it has an approachable bitterness to balance the specialty malt body. Always refreshing and only 70 calories.

You shouldn’t have to sacrifice your ability to be healthy, active, and at your best to enjoy great beer. Whether you’ve decided to cut alcohol out of your life for good, for a night, or for just one drink, Athletic Brewing Company provides an option without compromises.

Recipe:Orange Chicken Stir-Fry

Marinade & Stir Fry:
2 Tbs orange juice
2 Tbs honey
2 Tbs rice wine vinegar
2 Tbs soy sauce
1/4 tsp salt
1 to 1 1/2 lbs chicken breasts, cut into 2-inch pieces
2 Tbs cornstarch
5 Tbs vegetable oil, divided
3 cloves garlic
2 green onions, sliced
2 tsp grated fresh ginger

Sauce:
1/2 cup orange juice
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs honey
2 tsp sesame oil
2 tsp sriracha, to taste (optional)
2 Tbs water
1 Tbs cornstarch

Garnish:
1/2 cup chopped peanuts
Orange zest, for garnish

For the marinade, whisk together the orange juice, honey, vinegar, soy sauce and salt. Add the chicken and stir to coat. Marinate for 30 minutes. Drain excess marinade and toss in the cornstarch.

Heat a fry pan over high heat and add 3 tablespoons of vegetable oil. Add the chicken and stir-fry until golden and cooked through. Remove from pan and set aside. For the sauce, in a measuring cup combine the orange juice, soy sauce, vinegar, honey, sesame oil and sriracha. Add the remaining oil, garlic, ginger and green onions to the pan. Stir-fry for 1 to 2 minutes. Add the sauce and bring to a boil. In a small bowl combine the water and cornstarch and then stir into the sauce. Reduce to a simmer and cook until thickened, about 1 to 2 minutes. Turn off the heat and add the chicken. Stir to completely to coat the chicken. Serve with cooked rice and garnish with chopped peanuts and orange zest. Serves: 2

Published 1/4/21

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