Consumer, Drinks, Events, Hospitality, Industry, Insight, Sustainability, Technology

Posted on 17 October 2023

With worldwide revenue in the billions and roots that span millennia, today’s beer is an intriguing mix of passion, tradition, and innovation.

From charming microbreweries to sprawling industrial operations, the quest for brewing perfection has rapidly evolved this age-old craft into both an art form and a precise science.

While breweries from around the globe compete to create the ultimate ‘amber’, many are set to gather at the upcoming Brewers Congress in London.

With the prestigious event on the horizon, MacGregor Black sat down with industry expert Kieron Hall to delve into the ever-changing landscape of brewing, explore the latest cutting-edge techniques & technologies, and take a sneak peek at the brands that are set to cause a stir at this year’s Brewers Congress.

The Brewers Congress 2023

At its core, the Brewers Congress is a celebration of brewing excellence.

Hosted at the Business Design Centre in London, the event brings together some of the brightest minds in the industry, offering a unique platform for sharing knowledge, experiences, and innovations.

Brewers, both established and up-and-coming will unite under one roof to exchange ideas and push the boundaries of what’s possible in the world of beer. In its latest edition, the Congress will feature 30 guest speakers, 80 industry suppliers and over 300 breweries, bringing together not only some of the sharpest minds, but also the most tantalising flavours in the brewing world.

The climax of the Congress is undoubtedly the Brewer’s Choice Awards, which honours the finest accomplishments in brewing and recognises outstanding brewers, professionals, and innovations that have made a mark in the industry.

Previous victors have included the likes of Lost and Grounded Brewers, Derek Prentice, Lakes Brew Co, Lara Lopes, Moonwake, Rudi Ghequire, North Brewing, Abbeydale Brewery, and Colin Stronge.

With such impressive past winners, it’s anyone’s guess who will take home the coveted titles this year!

Brewing Evolution – The Latest Techniques & Technologies

Sustainable Brewing

In an age where environmental concerns weigh increasingly on consumers’ minds, breweries worldwide are wholeheartedly embracing sustainability as a core principle. It’s not just a trendy buzzword anymore; it’s a vital commitment to environmental stewardship, resource efficiency, and ethical practices.

Sustainable brewing entails a multifaceted approach, focusing on key areas that make a real impact:

Energy efficiency
Water conservation
Waste reduction
Responsible sourcing
Community engagement

When it comes to slashing energy consumption, breweries are turning to innovative solutions, such as investing in renewable energy sources like solar panels and wind turbines. Simultaneously, many brands are also adopting energy-efficient equipment and practices, including optimising heating and cooling systems, implementing LED lighting, and recovering heat from the brewing process to preheat water.

“Take, for instance, Signature Brew,” Comments drinks specialist, Kieron Hall.

“They’re two-time winners of SIBA’s prestigious Brewery Of The Year Award and they’ve definitely made sustainability a cornerstone of their brewing philosophy,”

“Thanks to their state-of-the-art steam boiler that maximises heat energy, Signature Brew’s brewhouse efficiency is something to be proud of. They recycle heat energy from one batch to the next, so cooling one batch of beer provides the necessary heat for the next brew.”

Packaging also plays a pivotal role in Signature Brew’s sustainability journey, with the brand opting for cans over glass bottles.

Kieron goes on to explain the reasons behind their decision, stating that it “Comes down to a few different factors,”

“Cans are lighter, making them more eco-friendly during transport and they’re also easier to recycle. Their ‘stackability’ reduces storage space and energy use during transportation. Not to mention, cans chill faster, saving energy in the cooling process.”

At the 2023 Brewers Congress Awards, alongside Anspach & Hobday, North Brewing Co and Northern Monk, Signature Brew are proudly shortlisted for the 2023 Brewery of the Year Award.

Another concern amongst brewers is water usage. Water is a precious resource in brewing, and breweries in all corners of the world are making concerted efforts to reduce their water usage.

Adnams, a historic brewery hailing from Suffolk since its establishment in 1872, recently observed that their distillery produced a high temperature water waste stream, meaning a valuable resource was literally, going down the drain.

In response, a closed loop recovery system was developed to retain that resource. Now, the heat and water from Adnams’ beer and spirits production process is captured and reused, which has not only reduced water usage in their distillery but has also led to significant savings on their energy bills.

“Remarkably, Adnams now recovers over 90% of the steam generated during their brewing process and converts it back into heat for the next batch.” Adds, Kieron.

“Their forecasted water savings for this year alone is a whopping 2 million Litres. That’s a clear testament to the positive impact of sustainability-driven initiatives.”

Techniques such as closed-loop water systems are gaining popularity. Additionally, rainwater harvesting, and water-efficient equipment are also helping breweries minimise their water footprint.

Another aspect of sustainable brewing is crop cultivation.

Science and research have shown us that agriculture plays a significant role in climate issues, and breweries are now exploring regenerative farming techniques with the aim of reducing or eliminating the emissions associated with barley cultivation.

South-London based brewery; Gypsy Hill Brewery is claiming a world’s first with the release of their carbon negative beers, without the use of offsets. The brand’s new brews are based on two main technologies, regenerative barley, and recaptured hops. To achieve this impressive goal, Gypsy Hills has partnered exclusively with Wildfarmed, who work hand-in-hand with farmers to implement practices like intercropping, cover cropping, and reduced tillage.

Commenting on Gypsy Hill’s success, Kieron states, “Gypsy Hill’s practices have many far-reaching benefits.

“They enhance soil health, curbing erosion, and perhaps most significantly, sequestering carbon. In simpler terms, the process of farming this regenerative barley locks away more carbon in the soil than it releases into the atmosphere.”

Brewing Technologies

Whilst brewing beer is steeped in tradition, there’s no denying that the industry has recognised the potential of technology to enhance the process and increase efficiency.

More and more breweries are adopting advanced brewing technologies, including automated brewing systems, data-driven analytics, and innovative packaging solutions.

When asked about automated brewing systems, industry expert Kieron comments that, “They control all aspects of the brewing process, from mashing to fermentation, right the way through to packaging. Basically, the more automated the brewing process, the lesser the chances of human errors and inconsistency, which in turn can save the brand money, time, and effort.”

American craft brewing company, Bell’s Brewery is another great example of a brand that has made significant advancements in the world of technological brewing, with their Comstock based facility adorning all the hallmarks of a modern industrial manufacturer. The facility boasts a centralised control room, automated systems, and advanced robotics. Including, automated filling stations and keg lifting and palletising robots.

Speaking to Automation Alley on the state-of-the-art facility, tour guide, Ray Bristol comments,

“We have the robot arms that replaced the human power of having to move kegs. All of the things our automated systems do to prevent the repetition and wear and tear on the human body,” Bristol said. One robot arm flips kegs to the upright state after they are filled. The other neatly stacks pallets of beer set for shipping out across the country,”

“Prior to this we were more limited in throughput because it required someone using human power to flip kegs. . .Obviously, this is really tough on the body, and nobody wanted to do this for a long period of time. So we didn’t run at the same rate we are able to run at today.” Bristol said.

Packaging is also an integral part of the brewing industry, serving multiple purposes such as, preserving the quality of the product, promoting brand awareness, and ensuring regulatory compliance.

“New packaging technologies are helping brewers all over the world preserve the quality and flavour of many much-loved beers,” States Kieron.

“Beavertown Brewery are a great example. They use cans with special linings that prevent oxygen from getting into the beer and contaminating its flavour.”

‘Brands to Watch’ at BC 2023

With 30 guest speakers, 80 industry suppliers and over 300 breweries attending the Brewers Congress this year, there’s bound to be many brands making a splash.

Industry expert Kieron Hall has listed the brands, alongside those mentioned throughout this article, that we should be watching out for at the brewers Congress 2023, and why.

SALT

Founded in 2018, SALT is a brewery that has successfully married traditional techniques with modern innovations, crossing styles, exploring new ingredients, and producing many award-winning craft beers along the way.

The Yorkshire based beer’s branding draws inspiration from Sir Titus Salt, a pioneering industrialist who is best known for launching Salt’s textile mill and building the village of Saltaire in West Yorkshire, the brand’s homeland. With the aim of adding to the rich history and legacy that surrounds them, the SALT beer factory is proudly nestled within a Unesco World Heritage site, housed in a Grade 2 listed building that was previously used as a tram shed in 1904.

In 2022, the brand debuted their Double IPA, brewed with a ground breaking new form of hop from Yakima Chief Hops. Considered a much more reliable product than standard whole leaf hops, Yakima Chief Hops combines the concept of fresh frozen hops and the innovative technology of Cryo Hops®, which are pellets packed full of resins and aromas.

Late year, SALT also took steps towards brewing a brighter future, having teamed up with the world’s first plastic-offsetting service and ocean clean-up organisation – Seven Clean Seas to launch the hazy craft pale ale.

SALT’s Head Brewer, Colin Stronge, winner of the Brewer of the Year award at the 2022 Brewers Choice Awards, will be speaking at the Brewers Congress this year, dishing out advice, support, and encouragement to new and existing brewers. With an impressive career in brewing spanning over two decades, and five exciting years dedicated to SALT, Colin’s extensive industry experience ensures his speech at the Brewers Congress will undoubtedly, one to watch.

Mash Gang

Mash Gang, a name that’s been making waves among beer aficionados, is known for its innovative approach to brewing. Founded on the principles of quality, creativity, and sustainability, this brewery has steadily carved out a niche for itself in the competitive market, now and low craft beers.

Stemming from a dedication to inclusivity and a commitment to sustainable brewing practices, one of Mash Gang’s defining moments arrived with the introduction of their vegan beer. Mash Gang’s vegan beer is crafted without the use of any animal-based additives. This means no honey, no lactose, and no gelatine in the brewing process, right down to the glue used on their labels. Instead, they rely on innovative techniques and plant-based ingredients to achieve the same depth of flavour and quality that beer enthusiasts have come to expect from the brand.

Mash Gang’s commitment to vegan beer is not an isolated endeavour. It aligns with their broader commitment to sustainability. The brewery has implemented a range of eco-conscious practices, from energy-efficient brewing equipment to waste reduction initiatives, ensuring that their commitment to ethical brewing extends beyond just ingredients.

Mash Gang will be exhibiting their range of exciting craft beers at the Brewers Congress this year, with their very own Founder & Chief Product Officer, Jordan Childs has been shortlisted for the 2023 Brewer of the Year Award.

BigDrop Brewing Co

Non-alcoholic beer, once a marginalised category, is now taking centre stage, and Big Drop Brewing Co has solidified itself as a name worth knowing in the industry.

Their range of non-alcoholic beers includes a stunning array of styles, from stouts and IPAs to pale ales and lagers. These aren’t mere imitations; they’re fully realized, delicious brews that deliver a world of taste without the alcohol. Not to mention, they brew all their beers with carefully selected brewing partners, so their beer comes without the nasty taste of an unnecessary carbon footprint.

The process of creating Big Drop’s non-alcoholic beer is unique in that it starts as regular beer. After brewing, the alcohol is gently removed, allowing the flavours to remain intact. This is in contrast to many non-alcoholic beers that are essentially diluted versions of their alcoholic counterparts.

The proof, as they say, is in the pudding. Big Drop Brewing Co’s commitment to quality has been recognised with numerous awards and accolades, including World Beer Awards and the International Beer Challenge.

Most recently, in May of this year, Big Drop Brewing Co initiated a licensing agreement with In Good Company, the proprietor of Fourpure Brewing and Magic Rock Brewing. This strategic move is a pivotal part of Big Drop’s overarching strategy to significantly expand its operations and support its global growth aspirations.

The core idea behind this move is to create seamless collaboration with brewing partners in three pivotal markets: the United Kingdom, the United States, and Australia.

Building on their already successful history of contract brewing at Fourpure in Bermondsey, Big Drop views this new partnership as a natural progression of its decentralized business model. This model enables them to produce fresh 0.5% ABV beer locally and ethically, all while keeping the carbon footprint to a minimum.

This collaboration also benefits In Good Company by diversifying its portfolio to meet the evolving preferences of craft beer enthusiasts. According to the IWSR Drinks Market Analysis, the compound annual growth rate for the alcohol-free beer market in the UK is projected to reach an impressive +12% until 2026.

Amongst SALT, Mash Gang and Big Drop Brewing Co, industry specialist Kieron Hall recommends checking out Northern Monk, who’s very own Quality Control Manager, Tanya Kondratyuk will be speaking at the Brewers Congress.

Over the past two years at Monk, Tanya has displayed her remarkable prowess by spearheading the design and supervision of the brand-new Quality Control (QC) laboratory. In addition, she masterminded the launch of Monk’s current analytical and microbiological sampling programs, established a comprehensive yeast propagation plan, organised sensory panels, and diligently managed the barrel aging program.

Her contributions extend beyond the laboratory, as she also played an integral role in production planning and the development of new and exciting recipes.

Northern Monk has the potential to collect multiple accolades at the Brewers Congress this year, with the brand being shortlist for the Brewery of the Year Award, their Faith beer making the shortlist for the 2023 Beer of the Year Award, and their Brewery Manager, Pietro Maltini, who has been shortlisted for the 2023 Young Brewer of the Year Award.

In an industry where every drop of creativity matters, the Brewers Congress 2023 is gearing up to be a grand celebration of diversity, sustainability, and innovation – the driving forces shaping the world of brewing.

With trailblazing brands like SALT, Northern Monk, Big Drop Brewing Co, Mash Gang, and Signature Brew leading the way, we’re on the path to a future that’s not only more sustainable but also more inclusive and technologically advanced.

Here’s to raising a toast to that exciting journey! Cheers!

Consumer, Drink, Drinks, Hospitality, Industry, Insight, Retail, Technology

Posted on 19 May 2023

Evolving from small medieval distilleries into the colossal $88 billion dollar industry that it is today, the story of whisky is one founded on tradition, revolution, and a thirst for innovation.

So, in honor of World Whisky Day, MacGregor Black explores the murky origins of whisky, the art of distilling, and the factors that fueled the rise of one of the world’s most popular spirits.

Where Did Whisky Come From?

Whisky’s history dates back hundreds of years. Which means, unfortunately, there are a number of theories as to where exactly the fiery golden liquid originates from.

Some academics argue that the ancestor to modern whisky was first discovered by Irish, Scottish, and English farmers, who began distilling spirits from their surplus grains. Although, a more favoured theory suggests that missionary monks brought the art of distillation over to the UK over a thousand years ago having mastered the practice on their travels across the Mediterranean, the Middle East and mainland Europe.

If we turn to the pages of history, we find the first ever written evidence of whisky appears as early as 1405, in the Irish Annals of Clonmacnoise. Here it was documented that the head of a clan died from ‘taking a surfeit of ‘aqua vitea’. However, the earliest historical reference to whisky appears a little later down the line, in the Scottish Exchequer Rolls of 1494 where an entry refers to King James IV of Scotland granting ‘eight bolls of malt to Friar John Cor wherewith to make aqua vitae’.

Aqua vitea, a term historically used to describe distilled spirits, is a Latin term meaning ‘water of life’. When translated from Latin to Gaelic, ‘aqua vitea’ became ‘uisge beatha’, which over the years, eventually evolved into the word ‘whisky’ that we know and love today.

Whisky Production & The Art of Distillation

Whisky, like all of its spirit counterparts, is made using distillation. A complex practice that dates back as far as the 1^st century BC and research suggests originates from ancient Mesopotamia and Egypt, where early practitioners first used the process to create a mix of potent perfumes and aromas.

However, thanks to the global migration of knowledge and through the adaptation of ingredients & techniques, over time, alchemists refined and expanded distillation beyond perfumes to include medicines, poisons and of course, whisky.

One such factor that fanned the flames of mass whisky production took place in 1536, when Henry VIII broke ties with the Roman Church and disbanded many of the English monasteries. Prior to this point, distilling spirits remained largely a monastic and medical practice, but with so many unemployed Monks dispersed into the general population at the time, the art of distilling spirits quickly made its way into homes and farms, and the general production of whisky shifted into the hands of the people.

The increasing popularity of whisky would soon attract Scottish Parliament, where plans to profit from the growing industry, saw the introduction of the first taxes on whisky, in 1644. However, in protest, many Scots turned to illicit distilling in an attempt to avoid the high taxes. By the 1820s, as many as 14,000 illicit stills were being confiscated every year, and more than half the whisky consumed in Scotland was being enjoyed without the taxman taking his cut.

However, in 1823, the Excise Act was passed, which allowed Scots to distil whisky in return for a license fee of £10 and Illicit distilling and smuggling eventually died out.

With restrictions lifted for the import and export of commercial whisky, this incentivised people to grow barley and licensed distilleries began emerging in all corners of the Scottish lands. With a license now required, the process of distilling whisky became more refined and eventually upped the quality of the product. From here, whisky gradually gained worldwide popularity, becoming a talisman of heritage, craftmanship and cultural identity for the regions it was produced in.

In the early days of whisky production, the process was relatively simple. Grains were mashed, fermented using yeast, and the resulting liquid was then distilled. Following distillation, the liquid was aged in wooden casks for several years, providing it with the unique characteristics, colour, and flavours that whisky is known for today.

In the modern era, the fundamentals of whisky making remain largely unchanged. Grains are still mashed, fermented, and distilled, and whisky is still aged in wooden casks. However, over the centuries, advancements in innovation and technology, as well as the introduction of advanced aging and maturation processes have birthed a new age of whisky production.

In the 18^th and 19^th century, the industrial revolution brought significant advancements to the field. Namely, the invention of the column still in 1830, by Aneas Coffey, which revolutionised distillation and paved the way for large-scale whisky production. Today, distillation has transcended its traditional ties to spirits and is now a crucial process in various other industries including, the production of fuels, petroleum refining, essential oils, pharmaceuticals, and even water purification. Proving that distillation has played, and will continue to play, an essential role in the advancement of human society… not to mention good quality spirits.

Whisky or Whiskey…

The terms, whisky and whiskey are often used interchangeably, causing quite a bit of confusion amongst connoisseurs and casual drinkers alike. However, there are a number of distinct differences in their production methods, geographical origins, and their unique flavour profiles.

Whisky (without an e, and the starring spirit of this article) typically refers to whisky produced in Scotland and is often dubbed, Scotch whisky. Scottish distilling largely inspired the production of whisky in countries like Japan and Canada, explaining why both countries also use the ‘without an e’ spelling of whisky.

Scotch whisky has some pretty stern regulations when it comes to what can actually be labelled as a true Scotch Whisky. It must be made from malted barley, water, and yeast, and must be distilled in Scotland for at least three years. Scotch whisky is also well-known for its range of rich and smoky flavours, which can be attributed to the use of peat in the malting process.

However, recent research found that peat releases an excessive amount of stored carbon dioxide when harvested and is currently under some scrutiny for its potential contribution to climate change. The Scottish Government has since drawn plans to move away from using peat products in the future, thus protecting the environment, and ensuring no further damage to the peatlands.

Whiskey, on the other hand, is the preferred spelling of grain spirits that have been distilled in Ireland and the United States.

As Irish colonists began to arrive in America, they brought with them the process of distilling grain spirits and from that moment onwards, whiskey was born.

American whiskey encompasses various styles, including bourbon, rye whiskey and Tennessee whiskey, all of which are distilled in different ways, using different ingredients and under strict legal regulations specific to America. For example, similar to Scotch, for a bourbon whiskey to officially labelled as a bourbon whiskey, it must be distilled in America and at no higher than 160 proof, 80% alcohol-by-volume.

Brands to watch…

As the world of whisky continues to evolve, and an increasing number of individuals embrace the charm and cultural complexities of this cherished spirit, certain brands have emerged as rising stars in the industry. MacGregor Black caught up with award-winning mixologist and drinks practice operations consultant, Kieron Hall, to gauge which brands are gaining popularity and the reasons behind their rise.

Nc’nean Distillery

Nc’nean Distillery is a young, independent, organic whisky distillery perched above the Sound of Mull in the remote community of Drimnin on the west coast of Scotland. Declaring their main purpose to be “creating experimental spirits, and pioneering sustainable production”, Nc’nean Distillery aims to really get people thinking about Scotch.

“Nc’nean Distillery is a favourite brand of mine for a number of reasons, I think they’ve just hit the mark with everything a brand needs to be in today’s economy,” comments, Kieron.

“The brand is constantly looking at ways to shake-up the traditional Scotch market and improve their impact on the planet. Like, using organic Scottish barley at their distillery, which is powered by renewable energy, as well as recycling 99.97% of their waste, and making all of their bottles out of 100% recycled clear glass. Not to mention,

I think the quality of their product is brilliant, particularly their Organic Single Malt Whisky.

If you haven’t checked out Nc’nean yet, you definitely should!”

InchDairnie Distillery

InchDairnie Distillery, based in Fife, Scotland, pride themselves on their origins, whisky traditions, and their ability to take an innovative approach to flavour. Their distillery uses only barley that has been grown locally in Fife and they operate using two bespoke pieces of equipment; a Mash Filter and Lomond Hill Still, both used for experimentation and innovation.

Kieron Hall comments, “InchDairnie opened in 2015 and they literally built the whole distillery around their mash filter. Their bespoke methods to whisky production means that they can handle a variety of different grains and can extract more flavour and sugar during the process.

Every year, the brand clears two weeks in their calendar to distil something ‘out of the ordinary’ which most recently saw the distillery make their way to ‘the dark side’, being the first to distil a mash made from a majority of Dark Kilned Malted Spring Barley, which is usually used to brew dark beers.

A great drink and I suspect a great deal of innovation to come from InchDairnie in the near future.”

Ellers Farm Distillery

Based in North Yorkshire, Ellers Farm Distillery’s state-of-the-art production ranks as one of the largest distilleries in the country. The brand prides itself on being carbon neutral since day one of its operations, with further plans to achieve official B Corp certification. Ellers Farm Distillery has also partnered with Bristol based environmental organisation, Ecologi with the aim of planting one million trees.

“Ellers Farm is a classic,” says Kieron Hall.

“My colleague, Dana Bond and I recently visited the famous Ellers Farm Distillery and toured their site. After hearing some of their ambitious environmental goals and their plans for the future, we were pretty impressed.

Not only do they distil whisky, but they also produce vodka, gin and a range of small batch spirits that are only released in batches of 500 bottles. Ellers Farm will surely continue to lead the charge when it comes to sustainability, NPD and of course, great quality spirits.”

Kieron also comments about the “up and coming challenger brands” stating that:

“There are so many brands that deserved a mention, with many up-and-coming challenger brands also making big moves in the world of whisky right now, such as, Wolfburn, Milk & Honey, Mackmyra and Stauning Whisky to name a few.”

“It’s an exciting time to be a whisky lover as we have front row seats to watch a wave of new brands redefine the landscape of whisky.”

Whether it’s neat, on the rocks, or mixed into a complex cocktail, whisky clearly has a rich history of being beloved by many, throughout the centuries. From the rolling hills of Scotland to the bourbon-soaked barrels of Kentucky, the production methods, legal regulations, and geographical influences have shaped the unique identity of whisky.

With each sip, we embark on a sensory journey of tradition, rebellion, and innovation, connecting us to a rich, yet murky, history of one of the world’s most beloved spirits.

So, if you’re a complete connoisseur, a beloved bourbon fan or an avid enthusiast, join us on World Whisky Day 2023 to appreciate the deep and remarkable world of whisky.

Consumer, Drink, Drinks, Events, Hospitality, Industry, Insight

Posted on 30 January 2023

In the wake of new year celebrations, from Sydney to San José, one particular trend has steadily gained popularity worldwide.

A valued tradition in human history for over 4,000 years, from exercise goals, to ‘going green’, billions of people across the globe mark the beginning of the solar calendar with promises of new year’s resolutions.

Yet, one such resolution is pouring into society with ease, leaving many of us asking ourselves the question… to dry or not to dry.

MacGregor Black takes a closer look at why so many are committing to Dry January, what impact the movement is having on the global Drinks industry, and the no and low brands that are toasting to its success.

The History…

Dry January, as we know it today, is a relatively new concept. Established by British charity, Alcohol Change, the ‘Dry January’ campaign was launched with the ambitious aim of encouraging sobriety throughout Britain during the month of January. The Alcohol Change UK trademarked the name ‘Dry January in 2014’, however the practice of abstaining from alcohol during the first month of the year can be dated all the way back to 1942; when the Finnish Government launched their ‘Sober January’ campaign as part of their war efforts against the Soviet Union. Although, you guessed it… the campaign was rather short-lived, and the following January saw alcohol welcomed back with open arms.

The Stats…

In 2014, 17,000 Brits signed up to Alcohol Change’s debut campaign. In 2022, more than 130,000 people registered, it’s most successful year to date. And in 2023, although official numbers have dwindled slightly, statistics may suggest that this isn’t necessarily a bad thing…

The decrease seen in 2023’s Dry January participation is not for a lack of consciousness but is most likely accredited to there simply being fewer ‘drinkers’ out there. A survey conducted by business intelligence company, Morning Consult, revealed that the proportion of Millennials that said they drink alcohol has reduced by 10%, from December 2021 to December 2022. Not only that, but a study conducted by the University of Sussex found that 4% of people were who previously participated, were able to stay abstinent even after Dry January, another factor that could also account for fewer participants during future campaigns.

Despite the slight dip in interest, it’s important to note the number of repeat participants in 2023’s official Dry January campaign. Among those who have previously participated, an impressive 72% said they were planning on participating again.

The Impact…

While there are many reasons one might dive headfirst into Dry January, the desire to make healthier choices remaining the no.1 influencer, what exactly are the impacts of starting the year sober? How does this benefit those participating? And what effect does this have on the Drinks industry?

Although often thought of as a sheer test of willpower, studies show that those who participate in Dry January experience a range of long-lasting benefits. Published in Psychology & Health, a 2020 study of 4,323 adults who participated in Dry January reported that 63% saved money, 56% experienced improved sleep, 52% had more energy, and 50% reported better overall health. Successful participants also found that the challenge brought about a significant increase in well-being and positive self-belief.

Whist Dry January is a great way to spread awareness and encourage healthier choices, since the campaign’s debut in 2014, it has spread rapidly, and proves to be far more than just a month-long trend. As a result, no and low product innovation has flourished, and the fast-moving nature of the ‘alcohol-free’ category has birthed a range of new products.

New findings from the IWSR Drinks Market Analysis revealed that the UK no-and-low category rose by 9% in 2022, and the sector is predicted to grow by a compound annual growth rate of 7% between 2023-2026. In 2020, no and low alcohol beers represented 5% of the overall beer market, with many mainstream beer brands like Heineken, Peroni, Coors and Budweiser launching their own now-and-low product ranges, which has resulted in no-and-low beer options seeing a 6% growth in the UK. When we compare this to the wider beer market, which is actually predicted to flatline, or even decline slightly this year, the shift in not only consumption, but also production, is clear to see.

“The recent explosion in no-and-low beverages could possibly lay the foundations for higher numbers of participants in future Dry Jan Campaigns,” comments Annie Cairns, Specialist Drinks Consultant at MacGregor Black.

“Non-alcoholic spirits volume climbed by 38% last year in the UK alone, with agave alternatives more than doubling! So, it stands to reason that, if people have a wider range of alternative options, they’re more likely to stick with the challenge. Not to mention that the recent rise in health-conscious consumerism will, no doubt, also play a part in influencing the success of this year’s Dry January campaign, as transparency around nutrition and ingredients continues to empower more people to make healthier choices.”

While the health benefits are clear to see, one important factor remains somewhat unchanged. As many low and no alcohol products often cost equally as much as their alcoholic counterparts, those participating to save money may find their alcohol-free options much less attractive.

Based on the overall aim of Dry January, you’d be right to assume that alcohol brands, bars, pubs, and restaurants usually suffer a dip in revenue. However, with a change in demand, comes evolution. In an attempt to stay ahead of the alcohol curve and join in on the Dry January trend, many businesses opt for executing strategic plans ahead of the campaign. For example, increasing the marketing spend allocated to their non-alcoholic product ranges, or launching new tactical partnerships with retailers prior to the New Year, with the aim of better positioning their product to draw in those that are participating. Furthermore, many brands are choosing to offer limited-time promotions on their alcoholic products (along-side their no and low offerings) in an effort to avoid a drop in overall sales.

‘The Ones to watch’…

Whether you’re jumping on the Dry January trend, cutting out alcohol completely, or just looking to try something new, there are exciting new alcohol-free products hitting the shelves daily. Deriving from a subtle blend of plants and passion, these alcohol alternatives promise to be equally as triumphant in flavour as their liquor laden brothers and sisters.

Lucky Saint

Dry January aside, the no and low sector is continuing to grow at a brisk pace and alcohol-free beer brand, Lucky Saint is definitely along for the ride. Now the UK’s #1 alcohol-free beer, Lucky Saint is the love child of great tasting flavour and high-quality German brewing. Only a few weeks ago, the brand secured over US$12.2 million in investment during a series A funding round, led by venture capital companies, Beringea and Jam Jar Investments. The funding round marks a record level of investment for a non-alcohol beer brand in Europe!

“This latest investment will ensure further success for the company in the UK and help us build a globally recognized alcohol-free brand,” says Lucky Saint’s Founder & CEO, Luke Boase. “We’ve just scratched the surface of this opportunity.”

Most recently, Lucky Saint has run with its religious theme having launched a series of out of home ads encouraging people to switch to their 0.5% lager during the month of Dry January. Using slogans like ‘Lead me not into temptation’ and ‘Thou shalt not, not drink’, the disruptive campaign has featured across 6-sheets and cross track 48-sheets on the London Underground. The transcendent campaign imagery was captured by iconic photographer, Rankin and also featured still-life photography from Susan Lee.

Lucky Saint’s Managing Director, Emma Heal also announced on LinkedIn last week that the growing alcohol-free beer brand is planning to open a ‘Pub for our times’ this March. The multifaceted hospitality venue will serve the brand’s range of non-alcoholic drinks, as well as a vast portfolio of alcoholic drinks, enjoyed inside or outside under their stunning new awnings. The venue will also offer customers, food, a sneak peek at the podcast studio, events, mental health training and mindful drinking courses held by global sobriety movement, Club Soda.

Thomas & Scott Noughty Alcohol Free

Looking to lead the global shift to alcohol-free drinking, Thomas & Scott recently launched the game-changing brand, Noughty, a range of delicious ‘dealcoholized’ alternatives to Champagne and fine wines.

Launched in 2019, Noughty is the first top quality alcohol free, organic, sustainable, vegan, halal, low-sugar sparkling beverage, and if that wasn’t enough to seal the deal, the brand is also officially B Corp certified! Voted one of ‘Business Insider’s Coolest People in Food & Drink 2019’, Founder & CEO of Thompson & Scott, Amanda Thompson, is a driving force behind the need for greater transparency in wine production labelling and aims to educate consumers on what’s in their bottles. Noughty’s range of high-class, non-alcoholic beverages can be found in some of the coolest bars, clubs, restaurants, and hotels across key locations in Europe, Australia & North America.

Everleaf

‘Grown from adventure’ Everleaf pride themselves on creating the world’s most complex non-alcoholic aperitifs, with taste that ‘transports you to the natural world’. Launched by Conservation Biologist and bar owner, Paul Matthew, who spent over a year researching plants, sustainable sourcing, dehydrating samples, macerating, and extracting, all to find the perfect blend of complimentary flavours.

As part of their 2023 Dry January campaign, Everleaf have teamed up with Pale Fox Wines to offer their customers a limited-edition Mountain Spritz Kit. Made increasingly popular during Dry Jan’s sister month, ‘Sober October’, Everleaf and Pale Fox Wines decided to extend the offering until January, promising that Everleaf’s vibrant blend of botanicals in their Mountain Aperitif, coupled with Pale Fox Wines’ Alcohol Free will produce a delicious, aromatic fresh spritz.

Days Lager

Born and Brewed in the luscious Lammermuir hills in Scotland, Days Lager in an award-winning 0.0% abv lager that is committed to using only the finest local plant-based ingredients. Launched during lockdown 2.0, Founders Mike Gammell and Duncan Keith spent a whole year researching, innovating, and testing, before landing on their unique brewing process, specifically designed to never produce alcohol.

In 2022, the brand partnered with The Wave Project, as part of their ongoing commitment to progressive mental health practices, pledging to support and fund the training of up to 1,000 new surf mentors across the UK. Not only that, but Days Lager prides itself on being B-Corp Certified.

As part of their Dry January campaign, the ‘100% beer 0% Alcohol’ brand also offered their customers 30% off their first order using the code ‘BEERME’.

The Conclusion…

As we draw the curtains on Dry January 2023, despite the campaigns limited duration, it’s clear to see how and why the no-and-low sector will continue to flourish.

With an honest and transparent approach to health & wellness dominating consumer expectations, Dry January is an opportunity for people to re-evaluate their relationship with alcohol, improve their health, re-assess how they spend their time and of course, save money. And for brands? A rare opportunity to engage with a unique and emerging audience, experiment with exciting marketing initiatives, and launch limited edition products.

Which leads us back to the big question. January 2024 – To dry or not to dry?

If you’d like to speak to a specialist in our dedicated Drinks practice, get in touch today via 0191 691 1949 or email us at hello@macgregorblack.com

Drinks, Hospitality, Industry, Insight, Interview

Posted on 10 January 2023

From a humble beginning selling beer into London’s bustling pubs, to masterminding the rebrand of what would become the UK’s bestselling premium lager, and most recently, leading a small South London Brewery to a £120m acquisition by SAB Miller Brands…

Drinks industry stalwart, Nick Miller has hopped up the ranks of the ever-evolving beer sector, amassing over 35 years’ experience and shaping a range of world-class brands along the way.

MacGregor Black recently sat down with the current Non-Exec Director at Young’s PLC, and author of ‘In The Meantime: Lessons and Learning from a Career in Beer’, to discuss all things drinks and what it takes to brew a successful career in such a competitive industry.

MacGregor Black: So, Nick, you’ve certainly had an interesting career in the beer industry. For those of us who are yet to read your debut book, ‘In The Meantime’, tell us where it all began.

Nick: I left school when I was 18 after failing all my A-levels, and ended up working down a mine for around 6 months as a Laborer. That was a real education… I wasn’t very career focused then, but that experience did teach me what I didn’t want to do with my life!

After that, I spent some time as a shoe shop manager before I joined Bass in 1986 as a Free-Trade Salesman, selling their beer into pubs, working men’s clubs, bingo halls and restaurants; anywhere that had an alcohol license, really. That was my first step into the drinks industry. Three years after that, when I was 24, Bass asked me to manage 18 of their North London pubs.

The change from selling beer to retailing in pubs was a great learning experience as it facilitated seeing both sides of the coin.

When I was a free-trade salesman, my perspective was of representing a branded company selling its products to someone who is planning to sell it on to someone else, so it was very much business to business sales. When I became the receiver of the product and I managed an actual outlet, I got a much greater understanding of what the consumer wanted as I was actually experiencing their needs and requirements in a face-to-face ‘relationship’. These experiences shaped my future selling perspective, I knew that when selling a product or service I had to ensure that both consumer and customer needs were fulfilled.

I also learned a lot from the people around me, people who had really lived life. I was a country lad, living just outside Burton on Trent so I was pretty ‘green’. When it came to working in London, it was a totally different world and I had to grow up pretty quickly. The whole experience made me more streetwise…

MacGregor Black: During your successful career with Bass, you were headhunted by our CEO & Founder, Jon McNeish, with an exciting opportunity to join SAB Miller Brands UK. Can you tell us a little about the challenge of steering the little known beer brand, Peroni, onto the path to becoming the fastest growing beer brand the industry during the late 80’s ?

Nick: Well, the first step was creating a brand position that people could connect to both emotionally and from a needs basis. Where you position your brand is key, a product has got to give the customer reasons to believe in it and the attributes of that product will determine how the customer feels about it. We started with the brand name, calling it Peroni, instead of ‘Nastro Azzurro’ because it was easier to say at the bar and it rolled off the tongue better. That was quite fundamental to re-positioning our brand.

Then, because the aim was to create a premium product, we built the whole brand around a high-end Italian proposition, which was crucial because Italian products are often perceived as premium. As you know, there’s many Italian iconic brands covering all sorts of consumer categories – luxury Italian fashion, quality leather products and world-famous chefs, so Peroni being an Italian brand actually gave us a fantastic starting position to creating a premium brand.

After that, lots of research was commissioned to find out if the customer and consumer would actually buy the product. We were always measuring the desirability of the brand and were constantly hosting consumer feedback groups. There’s a handy scale you can use to measure how your brand is doing that I’ve included in the book. there was a lot of ‘marketing science’ that was employed to ensure we built a brand that resonated with both direct customer (the retailer) and the consumer.

“I’m a big believer in ‘you’re only as good as those around you’, and I couldn’t have done it all without the amazing, highly skilled people that I got the pleasure of working with.”

MacGregor Black: Successfully shifting an existing brand into the premium category certainly comes with its own unique challenges. One of those being the balance a marketer must strike between maintaining a product’s exclusivity and managing its perception, in line with increasing consumption and sales.

Nick: Yes, that’s exactly it. You have got to be really careful how you market a premium product because if you make it too available, you can dilute your exclusivity. We marketed our product on a word-of-mouth basis. We targeted the main UK cities including, London, Newcastle, Glasgow, Bristol, Liverpool, Birmingham, and Edinburgh, and focused our marketing activity there. After that, we would let our customers do the rest, as most of our ‘opinion formers’ would invariably travel into those cities for nights out and they’d then talk about the brand when they got back home.

We also focused on convincing retailers that we weren’t going to discount the product in the off trade. This meant they could keep a premium price point on the product. We avoided the ‘big box discount’ route that other premium lagers had followed and tried to ensure that demand stayed ahead of availability.

MacGregor Black: All of which clearly worked given Peroni’s success!

Nick: It was a total team effort. I’m a big believer in ‘you’re only as good as those around you’, and I couldn’t’ have done it all without the amazing, highly skilled people that I got the pleasure of working with. That was a big reason for wanting to put together the book, to shoutout and thank all those who had helped me along in my career. We wouldn’t have had the success we did at Peroni, or Meantime, without the people who passionately worked together to make it a success. I was the lucky one to lead them.

MacGregor Black: You mentioned your time at Meantime Brewing Company, a totally different environment from Peroni… What were the most notable differences you found moving from a large corporate setting, into a small start-up environment?

Nick: There was a massive cultural difference. You operate in a ‘glamorous ‘bubble’ in a big PLC company like Peroni. There are people to bring you coffee, chauffeurs, assistants, analysts, and most notably a treasury department to look after your banking needs. Meantime was like working in a shed compared to that! It was freezing, my laptop was ancient, and I used a decorating table as my desk for a while before we got things going. There were no secretaries, so I had to revisit a lot of the work I’d forgotten over the last 30 years. As you grow in your career, you start passing on a lot of responsibilities to others, so when I started at Meantime, I understood how to run a business, but I didn’t realise how much I’d have to re-learn. That was a big challenge.

MacGregor Black: And what would you say are the biggest personal challenges that the CEO of an SME will face?

Nick: Just don’t get ahead of yourself…

Don’t get me wrong, I’m passionate, fun, and I try to never take myself too seriously. If you do that you can get ahead of yourself. I get excited, of course, but not over excited, which was a big part of staying grounded at Meantime. I also never got despondent, and I tried to operate within an emotional framework that didn’t go to the extremes. When something went badly, (which they did, and I certainly ballsed things up a few times over the years), whilst it upset me at the time, those moments became good learning experiences that I could fall back on. If you ‘get ahead of yourself’ you often miss learning experiences.

Basically, you want to avoid flat lining, you should absolutely get excited, or even upset, you’ve got to have some passion in life, but you mustn’t let it overspill. Sometimes life is two steps forward and one step back, it’s about trying to navigate that perspective.

MacGregor Black: It’s fantastic that you have been able to carve out such a successful career for yourself, if you hadn’t been approached by our CEO for the role with SAB Miller, where do you think your career would’ve taken you?

Nick: that’s a really good question! I’ve not thought about that much… but I loved my time at SAB Miller. I would have stayed for a while longer, maybe even moved abroad if it wasn’t for the opportunity with Meantime. I’d love to know if I could have had the same success in a different country.

I’ve also always had an appetite for risk, so I’d also like to think that I still would have taken the entrepreneurial plunge in another small company.

If I was to rewind back and start again, I’d look at working in finance or tech. Those industries just keep growing and growing. However, if I’m honest, I don’t think I have the personality for those types of businesses. I like people focused companies so would probably still ended up with working with some sort of consumer brand.

MacGregor Black: In just a few short years, we’ve seen UK & European drinking culture evolve drastically. We find one of the biggest catalysts for change has been the recent shift in conscious consumerism, with more people focusing on the products they consume, what’s in them, how sustainable they are etc. which all feeds back to the positioning of a brand in the market.

Nick: Absolutely, in 2022 we noticed a decrease in alcohol consumption within the 18-24 age group, which the sudden boom in health-conscious consumerism has definitely influenced.

MacGregor Black: As the recent Gin boom begins to level out, our dedicated Drinks practice have been increasingly busy supporting several of our Rum and Craft Beer producing clients, following the increased consumer demand during the past year. What has caught your eyes most in the Drinks Industry during 2022?

Nick: Hmm, there’s been quite a few actually…

Craft beer has seen some serious innovation, with brands like, BrewDog and Beavertown dominating the off and on-trade respectively. This was also the first year that flavored gin overtook normal gin sales, which was unusual, and both sparkling wine and champagne have also done really well recently. Oh, and watch out for English sparkling wines – they’re very good!

All in all, 2022 was a pretty hard year for everyone. Covid, the cost-of-living crisis, rail strikes and inflation have all impacted the hospitality industry. I’m hopeful that 2023 will be more productive.

MacGregor Black: And looking ahead to 2023 there seems to be a blend of hesitation and excitement in the market, as often comes with economic uncertainty. What are your predictions for this year?

Nick: I think it will all depend on how the cost-of-living crisis pans out, but I’m hoping we see more innovation in the industry. I believe the shift in health-conscious consumerism we discussed will continue and we’ll definitely see a surge in more health drinks this year. More people are trying seltzers recently, I think we’ll see some seltzer brands break into the mainstream in 2023.

MacGregor Black: And finally, Nick, following a glittering career and the release of your debut book, ‘In The Meantime: Lessons and Learning from a Career in Beer’ what does the next chapter hold for you?

Nick: Well, I’m currently working with Youngs PLC as a non-exec Director and I’ll probably continue to dabble in certain things from afar (on the advisory side that is).To be honest, moving from operating to advising has been challenging… Whilst I don’t really have the appetite to do 70 hours a week anymore, I sometimes find it hard being a consultant because I just want to go and do it, you know, “get stuck in! “

If you would like to speak with our specialist team of Drinks Consultants, contact us on 0191 691 1949 or email us at hello@macgregorblack.com

MB Insights: The Brewers Congress 2023: What’s New in Brewing?

Content Type: Drinks