A beaglepuss is the plastic nose with the glasses and the bushy eyebrows and the mustache. You have worn one. Everyone has worn one. It is the cheapest possible disguise, and it fools nobody, and that is the entire joke.
Jarad Rogers named a brewery after it.
Then he built the most literal brand name in non-alcoholic beer, because Beaglepuss Brewing has never owned a brewery. Not one tank. Not one kettle. Rhode Island's first and only exclusively non-alcoholic brewery is three guys, a warehouse in Olneyville, and somebody else's brewhouse.
The disguise goes all the way down.
Who they are
He spent years selling beer for other people: Victory in Pennsylvania, Two Roads in Connecticut, and Anheuser-Busch. He left the industry during the pandemic and went into real estate, and it was from that distance that he started actually drinking non-alcoholic beer and noticing what was wrong with it. What was wrong, in his telling, was the lack of diversity in the non-alcoholic space. Everything on the shelf was health-driven. Everything was aimed at athletes or at people who had quit entirely. Nothing was aimed at somebody who simply wanted a good IPA on a Tuesday.
Design background. He drew the logo and every can in the line, and the reason you will notice a Beaglepuss can across a cooler door is Ramey.
He lives in California.
That last sentence is not a typo. Rogers and Ramey found Barnes on LinkedIn, flew to San Diego to convince him, and he signed on. He had previously brewed non-alcoholic and THC-infused beers for Two Roots Brewing Co. He still lives on the west coast and flies out to New England to run the brew sessions.
Three founders, two coasts, zero brewhouses.
How it is made
Beaglepuss does not dealcoholize.
They call it limited fermentation. Barnes has explained it plainly: they constrain how much alcohol the yeast produces during fermentation so the finished beer lands under 0.5% ABV, which is the federal threshold for calling something non-alcoholic. Then the beer is pasteurized for stability, because a beer with no alcohol in it has nothing defending it from spoilage.
The point of doing it that way is hop character and body. Strip alcohol out of a finished beer and you carry off aromatics with it. Never make the alcohol in the first place, and what is left is what you built.
Regular readers will recognize this argument. It is the same one Go Brewing built a three million dollar facility to make, and the same one Atmos Brewing quietly contradicts by removing alcohol cold and gently on a brewhouse it has owned since 2016.
Beaglepuss takes Go Brewing's side of the method argument and Atmos's side of the capital argument. They ferment, and they rent.
The beers
At launch, in December 2023, there were three, and the choice of three said everything. Not a lager. Not a light. Two IPAs and a cider.
Bittersweet, light orange, toasty caramel malt under a piney, citrusy hop nose. 0.5% ABV. Total Wine's own copy says it inverts years of trend by going back to the American IPA's roots, which is a rare instance of retail shelf-talker prose being correct.
Apricot, peach, melon, pineapple, a soft full body, a honey finish. Rogers named it that because most hazy beers chase juice, and this one does something odder.
Made with fresh-pressed Massachusetts apples, orange, and ginger. Ramey describes it as light, crisp, with a champagne vibe. It is emphatically not what you buy in a grocery store.
Since then the lineup has widened in directions no NA brand attempts:
Bready pilsner malt, floral Saaz, gentle bitterness.
Citrus, pine, dank resin, bone dry. Yes, the name is a pun on sober curious.
Citrus, mango, pineapple over a smooth malt base.
The word means chaos.
Seven releases across seven styles. Nobody in non-alcoholic beer has a range that stylistically scattered, and that is on purpose.
The Beagleverse
Most beverage brands write an About page about family and passion. Here is Beaglepuss on their own site: they don't tell a heartfelt origin story, they do portals and glitches, and about the dimension the beer supposedly escaped from, they say only that they don't map it and they don't describe it.
The testimonial on their homepage, in full capitals, is a man named Dave declaring that this shit is amazeballs and his wife loves him again.
They run Instagram giveaways offering merch, beer, and a video game emulator. They make playlists, including one of yacht rock. And while the cans sit in the Olneyville warehouse waiting to ship, they play the beer, in one founder's words, the strangest music they can find, on the theory that it might add some sparkle.
You are allowed to find that stupid. It is supposed to be a little stupid. The name is a fake nose.
What it is not is careless. Rogers spent a career inside Anheuser-Busch and Victory and Two Roads. Ramey is a working designer. Barnes was making non-alcoholic beer commercially before most of this category existed. The goofiness is a deliberate wedge against a shelf full of brands that treat drinking less as a moral achievement.
Rogers's line is the cleanest summary of the whole enterprise.
They look and taste like craft, but they are NA in disguise.
Then they vanished
Here is the part a beverage publication is supposed to leave out.
After the launch and the early press, Beaglepuss got hard to find. Distribution slowed. The brand went largely quiet for close to a year.
It was not a shutdown. It was the bill coming due on the model.
The original beer was contract-brewed at Stony Creek Brewery in Connecticut and Wachusett Brewing in Massachusetts. When that arrangement had to change, Beaglepuss had nothing to fall back on, because there was never anything to fall back on. A brand with no brewhouse cannot brew. So the founders stopped, and spent a year finding a partner rather than shipping something worse.
They came back. As of October 2025, Beaglepuss is contract-brewed at Foolproof Brewing Company in Pawtucket, and it launched statewide in Rhode Island with Mancini Beverage under a new division Mancini built for it. New brewing partner. Updated recipes. A wider lineup than before.
Non-alcoholic beer is harder to make than beer. You need a pasteurizer. You need a lab. Go Brewing bought all of that before it sold a can, and Atmos already had it. Beaglepuss bet that it could rent the hardest part of the business and spend its own money on flavor and art instead.
That bet cost them a year. It also got them to market in a category where most good ideas die waiting for capital. Both of those things are true, and anybody selling you only one of them is selling you something.
Where to find it
Roughly seventy locations in Rhode Island as of late 2024, plus southern Massachusetts and Maine, with Total Wine carrying at least Inverse. Statewide Rhode Island distribution through Mancini Beverage since October 2025. The founders have talked publicly about New Hampshire, New York, and New Jersey.
Direct from beaglepuss.com, free shipping over fifty dollars.
And somewhere in Olneyville, a pallet of cans is listening to something you would not choose.
Brands like this are why the shelf exists.
See the portfolio- Beaglepuss: home, About
- Rhode Island Monthly, Rhode Island's First Nonalcoholic Brewery Has Launched in Providence (Mar. 2024)
- The Boston Globe, Providence-based Beaglepuss is brewing a non-alcoholic craft beer (Dec. 2024)
- The Valley Breeze, BeaglePuss Brewery celebrates the quirky and weird with non-alcoholic IPAs (July 2024)
- Beverage Business, Rhode Island-Based Beaglepuss NA Brew Launches (Oct. 2025)
- NA Beer Club (Tyler Keough), Beaglepuss Brewing: The Strange, Creative Non Alcoholic Brewery Turning Heads (Mar. 2026)
- Total Wine & More, Beaglepuss Brewing Non-Alcoholic Inverse IPA
- alc0, Beaglepuss brand page
- Brewers Association, The State of Non-Alc (Jan. 2026); NielsenIQ, 2025 Beverage Alcohol Year in Review