Big Drop founder Rob Fink said producing its beers in so many different dispense methods is tough for a small brewer.
He explained: “It’s really hard producing all those different formats but we want to be as widely available as possible and so it’s essential.
“However, the biggest challenge has always been to get alcohol-free (AF) beer on draught. Even when AF sells well in small pack, convincing a business to remove an alcoholic beer from a line that draws umpteen pints a week, and replace it with a draught AF is a big ask – especially when we’re still only at the beginning of this AF revolution.
“A lot of it comes down to the customer: are they being particularly vocal about AF or disappearing elsewhere, leaving publicans missing out on business they didn’t even know they could have won? A good AF offering can often entice groups that are increasingly made up of drinkers and non-drinkers.”
Big Drop, whose beers are brewed under licence by In Good Company – which produces beers for Magic Rock and Fourpure in Huddersfield – stated initial findings from a nine-month study by the University of York across three pubs/bars in North Yorkshire suggests AF beer can be introduced without financial risk.
Risk-neutral for venue revenue
According to the research, which was conducted by Professor Victoria Wells, Dr Nadine Waehning and Dr Franziska Sohns: “Adding AF beer to your offering is risk-neutral for venue revenue. It can diversify your offerings without negatively impacting your bottom line, potentially attracting new customer segments.
“In fact, you need to keep up with market trends by expanding your range of AF beverages. This promotes inclusivity, making your venue more appealing to a broader audience and mixed groups of consumers.”
According to Big Drop, managers and staff at the surveyed pubs said: “Our interviews with publicans suggest they like having the product on draught for staff and themselves, so they don’t feel the need to drink alcohol when, for example, offered ‘one for yourself’.”
Dave Livingstone, systems operations and drinks margin manager at the Thomas Lord – one of the 14-strong Upham Inns group that has installed Big Drop on draught echoed the University of York research by pointing out that the Upham staff naturally enthuse about the beer with customers because: “They’ll often have one after work themselves and then drive home without concern.”
One potential issue raised by Prof Wells is that of turnover on draught and the potential risk of contamination: “Although we haven’t heard of anyone actually having any issues so far, it does suggest that smaller size kegs would be a good idea.”
Less potential for spoilage
Fink concurs: “Clean lines and smaller keg sizes are undoubtedly important factors in offering a high standard AF beer and encouraging a decent rate of sale.
“Keeping the beer moving means less is sat in lines with the potential to spoil. Make it known that you have an AF on tap and if people ask for soft drinks, offer them the AF beer too.
“Give your staff the knowledge and let them push it for you. Our beers are available in 30-litre kegs and are all 0.5%, not 0.0%, so we have a trace level of alcohol, which means that we’ve got that stabilising benefit. We also add natural preservatives so we can be entirely confident that our beers are pouring just as well on draught as out of a bottle.
“As with any beer, regular and effective line cleaning is essential. Use good-quality line cleaners, sanitise keg couplers/spear tops between connections and dispense taps.
“In an ideal world, you would use tap covers between service. If you can keep the two points of entry clean and are confident in your line cleaning regime then you give all your beers – not just AF ones – the chance to be the best they can be at point of dispense.”
