Alcohol free | KRG Hospitality

September 14, 2022by David Klemt David Klemt No Comments

3 Bar Hacks Episodes for Sober October

3 Bar Hacks Episodes for Sober October

by David Klemt

We’re just two weeks away from Sober October so here are three Bar Hacks podcast episodes to get you ready for this important month.

Over the course of 100-plus episodes we’ve spoken with a handful of non-alcohol brands. These, along with other alcohol-free brands, should be on your radar.

In fact, they deserve spots on your backbar and placement on your menus. The latest estimate is that around 40 percent of Americans don’t consume alcohol. In Canada that number is roughly 33 percent.

However, those numbers don’t paint a complete picture. Over the past few years there has been increasing interest in “sober curiosity.” In this movement, people abstain from drinking alcohol from time to time rather than abstaining permanently.

Now, we tend to associate the month of January with sobriety, either permanent or temporary. Clearly, however, October is also a month where people choose to not imbibe.

The Sober Guest Experience

The following should go without saying but let’s cover it anyway. Some sober people do, in fact, spend time in bars and nightclubs.

Just as that should go without saying, so should this: Your sober guests deserve every bit as great an experience as guests who are drinking alcohol.

Moreover, sober guests deserve a guest experience free of discomfort or isolation. In short, you should seamlessly provide the same level of service at the bar to sober guests as those who enjoy alcohol.

No, it’s not enough to menu water, sugary sodas, lemonade, and tea. Sober guests should be comfortable coming to your bar. Like guests who consume alcohol, sober guests should be able to order a drink that doesn’t make them feel different or singled out.

So, put quality non-alcohol beers on your menu. Create a number of signature zero-proof cocktails. Serve both with the same attention to detail as presentation as their full-alcohol counterparts.

“I’m a professional, I want to create,” says Paul Mathew, founder of alcohol-free aperitif brand Everleaf and Bar Hacks guest. “I want to do something I’m proud of.”

Approach your alcohol-free program the same way as Mathew, a bartender and operator himself. Be professional, be creative, and be mindful of your sober guests’ experience.

Episode 28 with Tim Rita

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Host David Klemt sits down with Lyre’s brand ambassador, bartender, and buddy Tim Rita to chat about the brand. In this episode you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. For the alcohol-free Mai Tai mentioned on the podcast, click here.

Listen now.

Episode 31 with Ted Fleming

Ted Fleming, entrepreneur and CEO and founder of Partake Brewing, stops by the Bar Hacks podcast to talk with host David Klemt. The two discuss the founding of Partake Brewing and the importance and growth of the non-alcohol beer category. Also, how operators can succeed with non-alc, advice for entrepreneurs, and more. Visit the Partake Brewing website to learn more. Connect with Partake on Instagram, Twitter and Facebook.

Click here to listen.

Episode 81 with Paul Mathew

Paul Mathew, bartender, bar owner, and founder of Everleaf, sits down with Bar Hacks podcast co-host David Klemt. In this fun and informative episode, Paul shares his journey through bartending and bar ownership, and his entry into the drinks business. Non-alcoholic aperitif brand Everleaf is the culmination of Paul’s many years as a conservationist botanist, knowledge of plants, and nearly 30 years in the bar business.

The Everleaf portfolio consists of three unique expressions and a new RTD line. Shortly, Everleaf will begin distribution throughout the United States, and there are plans for Canada and Australia in the future. To learn more, vist the Everleaf website and follow Everleaf on Instagram and Facebook.

Listen to this episode here.

Image: Jia Jia Shum on Unsplash

August 1, 2022by David Klemt David Klemt No Comments

Tales Reveals 2022 Spirited Awards Winners

Tales of the Cocktail Reveals 2022 Spirited Awards Winners

2022 Spirited Award winner Lynn House

Congratulations to the 2022 Spirited Awards winners, revealed last week during the 20th anniversary of Tales of the Cocktail.

First opening their doors in 2018, NYC’s Katana Kitten took home two awards. The dream team trio of Masahiro Urushido, Greg Boehm, and James Tune won Best US Cocktail Bar and best US Bar team.

Another American venue that won two Spirited Awards is Jewel of the South in New Orleans. Opened in 2019, Jewel of the South was crowned Best US Restaurant Bar. Additionally, the US Bartender of the Year is Chris Hannah, co-owner of the NOLA dining and drinking destination.

We also want to extend a special congratulations to Bar Hacks guest Lynn House. To learn more about House, this year’s Best US Brand Ambassador, check out episode 52 of Bar Hacks.

Internationally, two bars also took home multiple awards. 🔶🟥🔵 A Bar with Shapes for a Name and Lyaness at Sea Containers London, both in London, won two Spirited Awards. The former is this year’s Best New International Cocktail Bar. Plus, it’s the home of Remy Savage, the 2022 International Bartender of the Year.

Lyaness at Sea Containers London clinched Best International Hotel Bar andWorld’s Best Bar. So, London, New Orleans, and New York showed out at the 2022 Spirited Awards.

To view the finalists in each category, please click here.

US Award Categories

U.S. Bartender of the Year presented by Del Maguey: Chris Hannah (Jewel of the South, New Orleans, LA)

Best U.S. Bar Mentor presented by BarSmarts: Sean Kenyon

Best U.S. Brand Ambassador presented by Libbey: Lynn House (Heaven Hill)

Best U.S. Bar Team presented by William Grant & Sons: Katana Kitten (New York, NY)

Best U.S. Cocktail Bar presented by Absolut Vodka: Katana Kitten (New York, NY)

Best U.S. Hotel Bar presented by Grey Goose: Silver Lyan at the Riggs (Washington, DC)

Best U.S. Restaurant Bar presented by Maison Ferrand: Jewel of the South (New Orleans, LA)

Best New U.S. Cocktail Bar presented by Aviation Gin: Happy Accidents (Albuquerque, NM)

International Award Categories

International Bartender of the Year presented by Patrón Tequila: Remy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic: Lauren Mote

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic: Martin Hudak (Mr. Black Spirits)

Best International Bar Team presented by House of Angostura: MAYBE SAMMY (Sydney, Australia)

Best International Cocktail Bar presented by Tequila Fortaleza: Tayēr + Elementary (London, UK)

Best International Hotel Bar presented by Perrier: Lyaness at Sea Containers London (London, UK)

Best International Restaurant Bar presented by Amaro Montenegro and Select Aperitivo: Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons: 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)

Global Award Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation: Lyre’s Non-Alcoholic Italian Orange

World’s Best Cocktail Menu presented by Diageo Bar Academy: Little Red Door (Paris, France)

World’s Best Spirits Selection presented by Beam Suntory: Jack Rose Dining Saloon (Washington, DC)

Pioneer Award Presented by The Blend: Amanda Gunderson (CEO and co-founder, Another Round Another Rally)

Timeless International Award presented by Jägermeister: Harry’s New York Bar (Paris, France)

Timeless U.S. Award presented by Johnnie Walker: Bemelmans Bar at The Carlyle, A Rosewood Hotel (New York, NY)

Helen David Lifetime Achievement Award presented by William Grant & Sons: Julie Reiner (Co-founder Clover Club, Leyenda, Social Hour Cocktails, Mixtress Consulting)

World’s Best Bar presented by Tales of the Cocktail Foundation: Lyaness at Sea Containers London (London, UK)

Writing and Media Award Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy: VinePair

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy: The Cocktail Lovers

Best Cocktail & Spirits Writing presented by Diageo Bar Academy: “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz for Imbibe Magazine

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic: The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy: The Oxford Companion to Spirits & Cocktails edited by David Wondrich with Noah Rothbaum

Image: Cory Fontenot

June 29, 2022by David Klemt David Klemt No Comments

This Year’s Big Trend: Moderation

This Year’s Big Trend: Moderation

by David Klemt

Beverage-top media platform Ripples is reporting 2022’s big drink trend, focusing heavily on Gen Z imbibing habits.

The unique company produces devices that make it possible to print images atop drinks. With beverages of all types as their focus, the company is a great position to study drink trends.

Interestingly, Ripples focuses primarily on Gen Z drinking habits. However, the company’s data identifies an intriguing trend that transcends a single generation.

Let’s jump in.

Zero-proof Beverage Growth

At KRG Hospitality, we appreciate numbers; we’re a data-driven agency. Well, amongst all the stats Ripples latest findings reveal, two are massive.

First, in comparison to 2019, zero-alcohol products are up 166 percent. Second, the non-alcohol category is growing four times faster than its low-ABV counterpart.

Another impressive number? Non-alcohol spirits have grown by over 113 percent since 2020.

Per Ripples, Gen Z is driving the growth in the no-alcohol space. According to the beverage-tech company, this is likely due to social media presence.

I’m sure you read articles at least from time to time about Gen Z social media habits. Those written by their older counterparts make it seem like Gen Z doesn’t understand the risks of recording their every action.

Well, it’s highly likely that much of Gen Z would rather not have their drunken shenanigans on display on every social platform.

Values Drive Purchase Decisions

Beyond risk aversion, Ripples identifies values as key to Gen Z purchase and consumption decisions.

Generally speaking, members of Gen Z value transparency and authenticity. Brands that share those values are more likely to succeed with Gen Z.

And, again, speaking broadly, smaller, independent brands are often perceived as more transparent, authentic, and responsible. Large, mainstream brands are often seen as anything but green and responsible, never mind transparent or authentic.

Ripples posits that small indies aren’t encountering daunting barriers to entry. So, small-batch, craft non-alcohol brands are apt to find Gen Z support.

Craft sodas, RTDs offering health benefits, and zero-proof cocktails in cans or bottles are flooding the market. And they’re finding success. In fact, according to Ripples, RTD sales are up 400 percent on Drizly since 2019.

The Big Trend

If you’re a listener of our Bar Hacks podcast you’ve likely heard our episodes with David Allison. If you haven’t heard them, they’re episode 46 and episode 67.

As the founder of the Valuegraphics Project, Allison isn’t a fan of focusing on demographic stereotypes. Instead, he recommends a focus on values in conjunction with demographic and psychographic data.

In part, the Valuegraphics Project approach encourages business owners and operators to identify and target their customers’ values. This is, according to Allison, far more powerful than focusing on age and sex. As important is the fact that demographics tend to divide us, and stereotypes are dangerous.

So, he and the Valuegraphics Project team probably wouldn’t like all the focus on a single generation in this article and Ripples’ findings. Well, there’s some good news and it pertains to what’s likely this year’s biggest drinking trend.

Across all generations, one drinking trend is common: Moderation. An interest in no- and low-alcohol beverages is shared among all generations.

In fact, according to Ripples, 78 percent of consumers purchasing zero-proof drinks aren’t doing so exclusively. These consumers are still buying they’re favorite full-alcohol beverages.

Takeaway

Leveraging the moderation trend is fairly simple. The growth of all zero-proof categories means operators can succeed with alcohol-free spirits, beer, and wine.

RTD cocktails—full-, low- and zero-proof—are selling very well and work in restaurants and bars.

In short, ensure you have low-ABV and zero-alcohol versions of your full-ABV drinks on your menu. Include these in a dedicated non-alcohol section.

Operators don’t need to be afraid of guests drinking more moderately. The stereotype that guests who choose zero- or low-proof drinks are bad for the bottom line simply isn’t true.

Image: Chris Curry on Unsplash

May 3, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2022

5 Books to Read this Month: May 2022

by David Klemt

These engaging and informative book selections will help you develop next-level beverage skills and motivate you throughout May, 2022.

To review April’s book recommendations, click here.

Let’s jump in!

Rum Rebels: A Celebration of Women Revolutionizing the Spirits Industry

Written by authors Martyna Halas and René van Hoven, Rum Rebels raises a glass to women in the rum world. Readers will learn the inspiring stories of Lorena Vasquez from Zacapa, Joy Spence of Appleton, and more women driving rum forward and shaping this iconic spirit’s flavors, aromas, and textures.

In addition, this book serves as a masterclass in rum production, from tasting to aging. And since that’s enough for these incredible and ambitious authors, Rum Rebels also contains rum cocktail recipes.

Drink Lightly: A Lighter Take on Serious Cocktails

Operators, bar managers, and bartenders should see value in the driving ethos behind this cocktail book. Drink Lightly, authored by Nitecap bartender Natasha David, pairs precision drink-building techniques with a relaxed drinking experience.

Drinking lightly doesn’t mean sipping drinks bereft of complexity and depth. Along with 100 recipes, readers will enjoy a foreword by Alex Day of Proprietors LLC, whose concepts include Death & Co. and Nitecap.

Call Me Chef, Dammit!: A Veteran’s Journey from the Rural South to the White House

Hospitality is rooted in sacrifice and a commitment to serving others. Chef Andre Rush and his story embody service. Call Me Chef, Dammit! is the inspiring story of Chef Rush.

The storied chef has led an incredible life which includes a career in the US Army that spanned 24 years, advocating for military personnel and veterans, and winning multiple awards as a chef. Oh, and Chef Rush and his 24-inch biceps have also worked in the White House for four US presidents.

While there are no recipes in this book, there is one hell of an inspiring story in these pages.

The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult’s Spirit Journal

Anyone looking for a spirits bible need search no further. F. Paul Pacult’s The New Kindred Spirits includes over 2,400 in-depth reviews spanning a wide range of spirits. This tome evaluates a massive number of brandies, gins, liqueurs, rums, tequilas, vodkas, and whiskeys.

This all-encompassing compilation of spirit evaluations doesn’t just cover the usual suspects. The New Kindred Spirits also takes a deep dive into the craft side of the beverage industry.

Drinking & Knowing Things

Author and certified sommelier Michael Amon would like to know a couple things from those considering picking up Drinking & Knowing Things. “Do you want to uncork a bottle of whoop-ass on every winedouche and uppity sommelier?” And, “are you too lazy to spend any time whatsoever learning things?”

Anyone who answered “yes” to either or both questions needs this book. Amon says that readers who commit to spending five minutes reading the weekly wine recommendations found in Drinking & Knowing Things will give sommeliers a run for their wine-knowledge money. Wine intimidation? Not after reading this book.

Image: Mikołaj on Unsplash

Cocktail resting on a ledge in front of a window

January 12, 2022by David Klemt David Klemt No Comments

Moderation Movement: Damp January

Moderation Movement: Damp January

by David Klemt

Move over, Dry January, there’s yet another alternative to “traditional” alcohol consumption at the start of a new year.

As we know, Dry January consists of abstaining from drinking any alcohol for 31 days. Also known by the awkward name Dryuary, this annual practice continues to gain popularity.

However, not everyone is comfortable with this all-or-nothing approach. Instead, there are those who want to try Damp January.

What is It?

You’re likely already guessing how Damp January works. Rather than abstinence, participants practice moderation.

Generally speaking, that’s it—it isn’t a complex concept. However, there are many approaches to Damp January.

Some people set hard limits for themselves. For example, a wine drinker may resolve to only consume three glasses of wine per week. A beer drinker may choose to only have two beers from Monday through Friday.

Another approach is to determine how many full alcohol drinks one consumes on a weekend. Then, they decide to reduce that consumption by 50 or 75 percent.

However one chooses to participate in Damp January, the goal is reduction and moderation.

Is this a Fad?

In a word, no. Whatever label is put on it—moderation, sober curious, reduction—many consumers are looking to drink less alcohol.

Dry January was once seen as a fad. Instead, it’s safe to say it’s much closer to being mainstream.

Of course, time will tell if Damp January will earn as much buy-in as its abstinence-focused counterpart.

However, it’s easy to see how Damp January may become long-term behavior for some consumers.

What Does this Mean for Operators?

There are those who simply want to be more mindful of their alcohol consumption. Their goal isn’t to stop drinking alcohol, it’s to make lifestyle changes and reduce their drinking.

Sift through social media, forum and blog posts, and articles on the subject, and you’ll come across interesting motivations for moderation. In many cases, people point to alcohol playing a role in their social lives.

Of course, that means drinking with friends, coworkers, and family members at restaurants, bars, and nightclubs. They simply want to consume less alcohol per visit.

This doesn’t have to present as a threat to operators. The increasing popularity of alcohol-free beers, zero-proof spirits, and low-ABV options can prove profitable for a restaurant or bar’s bottom line.

Guests who making the decision to not consume alcohol or seek out low-proof options still want to socialize. They still want to visit bars and restaurants. More importantly, they want to feel comfortable in their choice.

So, it’s up to operators to ensure Damp and Dry January guests don’t feel alienated or mocked for reducing or abstaining from drinking. Providing low- and zero-proof drinks—and highlighting them on menus—shows these guests they’re welcome and supported.

Additionally, it’s crucial that these guests receive the same level of service and presentation as other people at your bar or restaurant. A little thought to make sure they’re treated the same will go a long way.

Image: Mathew MacQuarrie on Unsplash

January 5, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: January ’22

5 Books to Read this Month: January ’22

by David Klemt

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills as we kick off 2022.

To review December 2021’s book recommendations, click here.

Let’s jump in!

Try Dry: The Official Guide to a Month Off Booze

For those who want to learn more about Dry January, Try Dry is an insightful resource. Of course, this book is also informative beyond the first month of the year. As living alcohol-free movement becomes more mainstream, it’s important for operators to understand the movement. Whether permanent or temporary, there are myriad reasons some guests decide against drinking alcohol.

Of Peats and Putts: A Whisky and Golf Tour of Scotland

During the pandemic, interest in golf skyrocketed. In part, this has led to increased interest in golf simulators, driving ranges, and nine-hole rounds of golf rather than full, 18-hole outings. Of Peats and Putts tells the story of golf and whisky in Scotland. A compelling read for operators looking to bring golf into their businesses.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

Not even two months on the market and already causing quite the buzz! The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Bourbon [Boxed Book & Ephemera Set]: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

There are many reasons to love amaro. Bitter and bittersweet notes, complex flavor profiles, and their utility when it comes to crafting low-ABV cocktails are among those reasons. Amaro by Brad Thomas Parsons explores the rich history of amaro and includes over 100 recipes.

Image: Mikołaj on Unsplash

Quarter Proof Light Gin bottle and cocktail

December 15, 2021by David Klemt David Klemt No Comments

ABV: Does it Have to Be All or Nothing?

ABV: Does it Have to Be All or Nothing?

by David Klemt

In the discussion of alcohol, it seems to be an all-or-nothing topic: spirits and drinks are either full-proof or zero-proof.

Innovations in the space take two paths. There are brands like Seedlip that create alcohol-free spirits using botanicals, herbs and other ingredients. Resulting products are original creations with unique flavor profiles.

Another path is taken by brands such as Lyre’s. Rather than creating entirely new spirits, these producers craft alcohol-free that mimic their full-proof counterparts. For example, Lyre’s vast range includes a zero-proof bourbon and rum.

When it comes to drink builds, things get a little deeper. Yes, the all-or-nothing approach still applies to a point. Obviously, there are standard and high-proof cocktails. And yes, there are alcohol-free, zero-proof cocktails, also known as “mocktails.”

However, there’s also a third approach: low-ABV cocktails. Two popular build techniques are:

making low-proof liqueurs and wines the stars in Spritzers and other drinks; and
reverse cocktails.

When the conversation around lower-proof cocktails first gained steam, Spritzers, Fizzes and other options were brought to the forefront.

Then came the reverse cocktails, which I’ll explain briefly using a Reverse Martini build:

Let’s say your traditional recipe calls for two ounces of gin, a half-ounce of sweet vermouth (we can fight about this some other time), and a dash of orange bitters. To build the Reverse Martini, half the gin, quadruple the sweet vermouth, and keep the bitters the same.

Crafting reverse cocktails isn’t an overly complex process. But what if there was a third entry in the full-proof versus zero-proof battle?

Quarter Proof

It turns out, there is another path those seeking to consume lower-proof cocktails can take.

As the brand Quarter Proof says (or asks), “Who said it had to be all or nothing?” As the name implies, this brand intends to craft spirits that ring in at a quarter of the proof of their traditional counterparts.

View this post on Instagram

A post shared by Quarter G/N (@quarterproof)

The brand’s first product, G/N, is produced in the same manner as full-proof gin: copper pot distillation. Like traditional gin, G/N is made with juniper berries.

However, because the resulting liquid is just 12-percent ABV and not 37.5 percent, European law says it can’t be designated “gin.” So, Quarter Proof got creative with the name.

Quarter Proof G/N is like a full-proof London Dry Gin in every way—aroma, flavor profile, mouthfeel, finish—save alcohol content. Along with juniper berry, expect coriander, sweet orange, and grapefruit on the nose and palate.

This is an intriguing development in the world of spirits and I’m eager to see what Quarter Proof crafts next. “Light spirits” produced to deliver the full drinking experience with moderation from the ground up are a compelling option.

Image: Quarter Proof

December 31, 2020by David Klemt David Klemt No Comments

Dry January Will Be Different in 2021

Dry January Will Be Different in 2021

by David Klemt

Tomorrow marks the start of the first Dry January we’ve ever experienced under stay-at-home shutdowns and bar, restaurant and nightclub restrictions.

Like Veganuary—remember way back to yesterday when we wrote about it?—the movement as we’ve come to know can be traced back to the UK. People have chosen t abstain from alcohol in January for decades but Dry January really took off after the trademark was registered by a non-profit called Alcohol Change.

Understandably, many operators have taken issue with Dry January. Taking a hit to the bottom line for a month (or more) because of a reduction in alcohol sales isn’t an exciting proposition.

However, Dry January may be different this year. The convergence of a number of consumer behaviors driven by restricted access to restaurants and bars may present an opportunity.

Throughout most of 2020 we’ve been inundated with reports about unprecedented boosts in online alcohol sales. Premium and ultra-premium spirits grew at a faster rate than they had pre-pandemic. Operators have been forced to pivot, relying heavily on delivery, (somewhat) traditional takeout, and curbside pickup.

Put those all together but substitute premium spirits for premium alcohol-free options and there’s the potential for operators to generate revenue directly linked to zero-proof sales.

One of the keys to succeeding with zero-ABV drinks is presentation. Many alcohol-free brands are dedicated to elevating the category, meaning they can be treated the same as their low- and full-proof counterparts. Curated zero-proof drink kits that include quality modifiers, mixers, garnishes and drinkware can help generate sales. Post quick how-to videos to social media showing a member of the bar team building zero-proof cocktails to create interest.

Those are just two ideas. It shouldn’t be difficult for operators to pivot and offer alcohol-free options that are authentic to their brand and therefore resonate with their guests.

Operators that nail their Dry January menu programming lay the groundwork for succeeding with the alcohol-free category throughout the rest of the year. We finally live in an age where sober, sober-curious and intermittently abstinent consumers don’t feel uncomfortable visiting a bar. Make them feel welcome. Operators who alienate these guests will drive them straight to their competitors to ring their registers instead.

Seedlip is probably the best-known within the alcohol-free category but more premium brands are emerging. Operators should familiarize themselves with the following: Lyre’s (which crafts zero-proof spirits that taste like their traditional counterparts), Wilderton (which uses a distillation method that never introduces alcohol), and Shoki (which showcases African and Caribbean heritage and flavors). There are also brewers embracing the alcohol-free movement, such as Calgary’s Partake Brewing (which is beginning to cross into the US) and Lagunitas and their IPNA, an alcohol-free IPA.

Image: YesMore Content on Unsplash