A historic brewery takes on a new challenge
Stevens Point Brewery, founded in 1857, is one of the oldest continuously operating breweries in the United States. The Wisconsin brewery has survived wars, ownership changes, and Prohibition. In 2023, it modernized with a $2.5 million brewhouse expansion. Now, it is moving aggressively into non-alcoholic (NA) beer and NA cider while opening its doors to contract customers. From this recent press release:
“For a category growing in double digits, there is not adequate capacity to support it. We intend to change that. You need the absolute best NA beers to succeed, and now our door is open.” — Joe Martino, Operating Partner, Stevens Point Brewery
A big bet on BrewVo technology
The brewery has installed the most advanced BrewVo system in the United States, according to this release. BrewVo, developed by Sustainable Beverage Technologies in Colorado, uses a multi-stage fermentation and separation process. The method condenses beer into a dense concentrate, which can be reconstituted into either full-strength or non-alcoholic beer. Unlike arrested fermentation or engineered yeast methods, BrewVo says it process preserves flavor and aroma. Brewers can create NA beers that closely mirror their alcoholic counterparts. The process has already won multiple international awards for quality. It’s also what Deschutes Brewery uses for its award-winning NA beer. From the press release:
“We blind taste tested a BrewVo beer against its alcoholic counterpart. I thought the NA version was better. It was a shock that changed my entire perspective on what non-alcoholic beer could be.” — Mike Schraufnagel, Brewmaster, Stevens Point Brewery
Launching non-alcoholic Point, Whole Hog, and Ciderboys
Stevens Point plans to release NA versions of its core brands. Consumers will soon see non-alcoholic Point beers and Ciderboys Hard Ciders, with Whole Hog beers to follow. The brewery expects these products to reach shelves before Dry January 2026.
Opening contract brewing for non-alcoholic brands
One of the biggest parts of this investment is contract capacity. The NA market is growing quickly, but reliable production remains limited. Stevens Point Brewery is now offering large-scale production runs, starting at 150-barrel batches. The brewery says its system ensures consistency and stability, eliminating risks that smaller brands often face when outsourcing. This creates new opportunities for independent beverage companies that want to compete in the NA category without sacrificing quality. From the release:
“Our job is to eliminate risk for our partners. That means guaranteeing a non-alcoholic beer that is not only stable and consistent but superior to the current segment leaders. This system finally makes that possible without compromise.” — Carl Weinfurter, Quality Director, Stevens Point Brewery
Building on a long history of reinvention
The Stevens Point Brewery has reinvented itself before. During Prohibition, it kept the doors open by making malt tonic and sodas. After repeal, demand for beer surged, and the brewery expanded to meet it. Ownership has changed several times, but investment in facilities has been steady:
- 2006: $2 million to upgrade packaging and brewing equipment.
- 2011: New tanks and 6,000 sq ft of warehouse space.
- 2023: A $2.5 million brewhouse expansion.
Today, the brewery remains independently owned and operated in Stevens Point, Wisconsin. It produces Point Beers, Whole Hog Beers, Ciderboys Hard Ciders, and Point Gourmet Sodas.
Looking ahead
With its new BrewVo system and expanded capacity, Stevens Point Brewery is positioning itself as both a historic brand and a modern contract partner. The brewery expects to add between 40,000 and 80,000 barrels of new production over the next two years. That growth could create more local jobs while giving NA beer brands across the country a reliable production home.
