Published on September 22, 2023.
Why are we talking about ABV? - Part 2
How do we get quality of maximum flavour, stable and flexible for use without the necessity of alcohol?
Why to achieve this aim, is down to the individual brand. Some simply want to offer an alternative lubricant to maintain the drinking ritual. Others seek to add alternative side effects that offer a more regenerative ‘BUZZ’ to a degenerative impacts of regular alcohol consumption. What we are looking most closely is; ABV and specifically what it says about trends in the wider industry.
While there are many reasons people are moving toward non-alcoholic and low-alcohol drinks, probably the biggest driver is the growing trend toward health and wellness, with many people looking for ways to reduce their alcohol consumption and improve their overall well-being. The best operators within hospitality have been mindful of this; showing customer that they share the same values by offering health focused menu options and activities that can go some way to rebalancing the negative impacts of drinking; be it golf, football, VR, fairground games or simply refocusing of drink to align with the experience. One brilliant example of this comes from the ever-growing restaurant group; Six by Nico who have gained great success from their set food and drink pairing menus.
One movement to be mindful as operators, amongst many previous regular drinkers, driving growing demand to shift toward non-alcoholic and low-alcohol drinks is the rise of the “sober curious” movement, which encourages people to explore the benefits of sobriety and reduce their alcohol intake. While this movement has gained traction in recent years through fixed campaign months like “Sober October” and “Dry January” they have sparked a wave of friend groups collectively taking fixed term breaks at various intervals throughout the year. This could be the difference between your regular Friday night group of friends filling the tills each week and having an empty venue each week. It’s imperative to the future of our industry, that we safeguard against these changing habits and ensure we cater to all those looking to go out and socialise, regardless of consumption type.
The impact of this trend on the hospitality industry has been significant. In recent years, many bars and restaurants have responded to the growing demand for non-alcoholic and low-alcohol drinks by expanding their offering, often creating dedicated menus of non-alcoholic cocktails and other drinks. At the same time, the shift toward non-alcoholic and low-alcoholic drinks has also presented new challenges, meaning those bars and restaurants that fail to keep up with changing consumer preferences risk losing customers to competitors who offer a wider range of non-alcoholic and low-alcoholic options.
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About the author
Matt is DWUK’s own Spirit Expert with over 10 years of experience in the industry, ready to bring passion and flavour to the world of spirits. He is driven to diversify our customer offerings by further exploring flavour profiles and tasting notes. Matt also wants to educate our customers so they can be the best they can be with the right tools and a bit of fun!