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Takeouts on today’s drink trends

thefoodpeople is a vast UK-based resource on international drink and food trends and innovation, with a lot of it free. Here are some snippets from it’s latest drinks category report…

There is lots of exciting innovation in the world of beer, wine and spirits. TFP’s Trendhub category-watching report takes a deep-dive into trends including the evolution of No/Low ABV, old vs new world wines, emerging spirits from around the globe, cocktail innovation, health, sustainability, flavours and ingredients.

Consumers drinking habits continue to evolve. Some adopt low and no alcohol beverages from January through to ‘Dry July’; including next gen kombuchas and sparkling teas. But not everyone is cutting out alcohol; some take a ‘less but better’ approach, whether that means a couple of craft sours or a single high-proof cocktail.

Favourites still have a place, but there’s a growing thirst to explore emerging and historic wine regions, and reimagined new style beers. And turning back time, mead and fortified wines gain attention, but with new, modern iterations designed to entice even younger consumers.

TFP has collated three key takeouts from the report:

1. Mindful drinking – Innovation in the No/Low alcohol sector continues at pace, with the likes of sparkling tea, low ABV session beers and mid-strength wines making a mark.

Indeed, for many people it’s not about cutting out alcohol – rather it’s about cutting back, or being more mindful about their intake. Cue, collaborations between drinks and wellness brands who champion balance – eg inviting consumers to indulge in a Hugo Spritz after a restorative yoga session.

2. Treat it like wine – Terms and techniques historically associated with wine-making, are now being applied to all manner of beer and spirits production. For instance, more and more products call out their ‘terroir’ – i.e. the connection between the natural environment (soil, climate, etc) and the taste of the finished product.

Meanwhile barrel-ageing is taken to new heights through experimentation with new and unexpected vessels. And last but not least, don’t forget about food pairings… No longer do fine dining meals need to be accompanied by a wine flight, as beers, cocktails and NoLow options get their time to shine.

3. Everything old is new – When it comes to beer, wine and spirits – some of the most exciting innovation, is in the renaissance of old school tipples.

For example – port, sherry and vermouth are shaking off their retro shackles, and getting lots of love from mixologists (clearly not in SA where Heineken Beverages has culled the Monis sherry brand). Ditto in the beer world, the likes of stout and mead are being reimagined and introduced to new audiences.

But perhaps the most fun to be had is in the cocktail world, where ‘classics with a twist’ are all the rage. Think espresso martinis made with amaro for a bitter-sweet kick, negronis infused with ginseng, or tropical highballs. And the classic Dirty Martini is everywhere, encouraging curious drinkers to twist and play with the classic savoury flavour profile with the addition of ingredients like parmesan, fennel and anchovies.

Source: thefoodpeople.co.uk – find out more on the link!

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