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 Beer
44 pounds Aseptic Ginger Purée (solids can settle or be sifted)
11 pounds Aseptic Lime Purée
11 pounds agave nectar, honey, or cane sugar (adjust to taste)
22 gallons water
14 grams potassium sorbate
Carbonate
28 gallon batch
NA Mango Mule
1.5 ounces Aseptic Mango Purée
1.5 ounces Aseptic Lime Purée
1 ounce honey syrup
1.5 ounces ginger beer
Ice
6 fl. oz. batch
Any Fruit NA Margarita
11 pounds any Aseptic Fruit Purée
4.4 pounds Aseptic Lime Purée
1 pound agave nectar, honey, or cane sugar (adjust to taste)
16 oz tequila alternative (non-alcoholic Tequila)
0.5 gallon ice/water for margarita machine
2 gallon batch
Natural Fruit Soda
44 pounds Aseptic Fruit Purée
2.5 gallons water
2.5 lbs agave nectar, honey, or cane sugar (adjust to taste)
3.75 grams potassium sorbate
You can also dose some citric acid to add a little more tartness if needed.
Carbonate
7.5 gallon batch