Breweries are known for producing and serving alcoholic drinks, such as beer, cider, and wine. However, in recent years, there has been a growing demand for non-alcoholic alternatives, especially among health-conscious consumers, pregnant women, and drivers. Offering non-alcoholic beverages at a brewery tap room or for distribution can be a convenient and profitable way to cater to this market segment and expand the customer base.
We present to the community 3 recipes that can be easily developed and will help to expand your business offerings.
Ginger BeerÂ
44 pounds Aseptic Ginger Purée (solids can settle or be sifted)Â
11 pounds Aseptic Lime PuréeÂ
11 pounds agave nectar, honey, or cane sugar (adjust to taste)Â
22 gallons waterÂ
14 grams potassium sorbate
CarbonateÂ
28 gallon batch Â
NA Mango Mule
1.5 ounces Aseptic Mango Purée
1.5 ounces Aseptic Lime Purée
1 ounce honey syrup
1.5 ounces ginger beer
IceÂ
6 fl. oz. batchÂ
Any Fruit NA MargaritaÂ
11 pounds any Aseptic Fruit PuréeÂ
4.4 pounds Aseptic Lime PuréeÂ
1Â pound agave nectar, honey, or cane sugar (adjust to taste)Â
16 oz tequila alternative (non-alcoholic Tequila)Â
0.5 gallon ice/water for margarita machineÂ
2 gallon batchÂ
 Natural Fruit SodaÂ
44 pounds Aseptic Fruit PuréeÂ
2.5 gallons waterÂ
2.5 lbs agave nectar, honey, or cane sugar (adjust to taste)Â
3.75 grams potassium sorbateÂ
You can also dose some citric acid to add a little more tartness if needed.Â
Carbonate
7.5 gallon batchÂ