A dramatic increase in demand for alcohol alternatives has led to rapid growth in the low/no alcohol sector, and statistics show the market grew by a staggering £78,000,000 from 2017 to 2019. Consumers are choosing their beverages more wisely and, recently, we have seen a shift towards options like kombucha, offering drinkers more complexity and benefits than your average alcohol-free alternative.
Kombucha has a unique, sophisticated taste and comes in a variety of flavours, making it a great beverage alternative for those wanting something refreshing and interesting to drink without the headache the morning after.
Flavour
Kombucha’s vast array of different flavours means there is a variety to win over every consumer. From the crisp taste of unflavoured kombucha, which has notes of apple and lemon, to kombucha flavoured with strawberry, ginger, elderflower and even hops, the possibilities are endless.
The underlying flavour of the sparkling drink is tart, with a hint of sweetness and a light fizziness, and this gives it a similar taste to many alcoholic beverages, such as cider and wine. The fermentation process of kombucha lends it a complexity that means drinkers can still enjoy that tang, without the alcohol.
Versatility
Kombucha is incredibly versatile and is being increasingly used in bar settings as an alternative to traditional mixers and cocktail bases.
Unlike alcohol, kombucha is socially acceptable to drink at any time of day. Some prefer to drink it in the morning on an empty stomach, as it gives a healthy boost of probiotics and antioxidants to start the day on a high. Others reach for a cold glass when they hit an afternoon slump, as its light carbonation with a touch of sugar can provide a much-needed energy boost.
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October 30, 2020 at 04:11PM
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Kombucha's potential in the low/no alcohol category - BeverageDaily.com
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