Low Alcohol by Volume

Written By: Anna Braun

One of the latest trends in the bar scene may influence your next summer cocktail or craft beer selection – whether on a patio or in your own backyard. The “Low ABV” category is growing on all fronts, from bartenders experimenting with new recipes, to producers creating near-beers and faux spirits that provide flavor and fun.

BUT, WHY?

You might be wondering… “but why? isn’t that missing the point?” As Millennials and Boomers are trying to stay fit, a recent study by International Wines and Spirits Record found that “52% of US adults who drink alcohol are either trying now or have tried before to reduce their alcohol intake”[1]. This is right in line with the emergence of “Dry January” – the 31-day alcohol-free challenge that has become a tradition for many following the holidays. Indicative of an overall search for moderation with alcohol, restaurants and retail brands have taken note.

WHAT’S HAPPENING

In NYC, the bar scene is rising to the challenge with trendy sober bars, mocktail menus and booze-free pop-up parties. These spaces are set up to look and feel like any other hip bar in the area, offering patrons an “alternative” night out. Most claim not to be a strictly sober space but rather one that promotes being social: talks, meet-ups, music, workshops, and my personal favorite: Juicebox Heroes, a karaoke lounge split into sober and non-sober sections. I have to imagine the experience is rather different from one side to the other!

On a broader scale, bars are putting more effort into their Low ABV program, and many times calling it out as a specific section on the menu. Generally defined as containing less than 1 ounce of high proof spirit, they are often only slightly less expensive as they tout similar high quality and unique ingredients as their alcoholic counterparts.

SO, WHAT NEXT?

Consumers will continue to look for what benefits their beverage choices can provide for them, by way of both wellness and experience. With the low- and no-alcohol beverage category projected to grow roughly 32% by 2022, it’s likely that creativity will continue to be key in shaping this trend – with the addition of items like “CBD-infused lattes” and “mushroom-elixirs”, the bar scene and how we consume mood-altering beverages is going to look very different even a few years from now.[2]

[1]“Low- And No-Alcohol Beverages Are a Growing Trend Worldwide.” Forbes. Pellechia, Thomas. February 20, 2019.
[2]“Sober-ish Summer?” Vanity Fair. Bryant, Kenzie. May 24, 2019.

Series: JTM Scale

Written By: Anna Braun

This month we continue with the JTM Scale Series – a monthly post dedicated to sharing some of what we’re seeing in the local food and beverage start-up scene. Last time, we covered the beginning of this season of the MN Cup. While we anxiously await the second round of applications, we take a look at how “thinking small” is put into action to get closer to the consumer.

WHAT’S HAPPENING?

Innovation is the primary driver for many of the accelerators, incubators and venture arms that have been created in recent years. Now that these programs have been established, it’s been especially interesting in the past few months to see how they are being brought to life to bring real learnings and change.

Voice of Customer. If you’re familiar with Kickstarter, it’s likely you associate it with start-up brands or perhaps mission-based projects or causes. It is currently being utilized by Mondelez as a tool for testing different methodologies as they refine new product launch plans.[1] In a recent campaign, Kickstarter backers are required to select which product they would prefer to receive in exchange for a pledge, which provides Mondelez with real-time feedback and a less traditional research method. Ultimately, the goal being to launch products on a timeline more reflective of a start-up.

              

Real-Life Food Labs. Food brand themed restaurants are nothing new – and have often been leveraged as a real-life lab for testing new innovative products and partnerships. A unique take on this concept is Edwards Dessert Kitchen, a beautifully designed space in the North Loop of Minneapolis with sophisticated dessert items and a craft cocktail menu curated by Tattersall Distillery. The concept is backed by Schwan’s (Edwards is the name of the frozen pies division), a collaboration between its corporate entity and a very talented pastry chef. With an intentional lack of corporate branding, it’s an opportunity to innovate, create and learn.

WHAT’S NEXT

As incubators and venture arms become more prolific, the creativity in approach and execution are what will truly create a competitive advantage. The impact of these efforts on speed-to-market and innovation will take time to measure – but it’s exciting to see how “thinking small” is taking on its own meaning within organizations.

[1]“With Dirt Kitchen & CaPao, Mondelez Tests New Launch Strategies.” Nosh. Ortenberg, Carol. July 1, 2019.

Questions, comments or want to learn more? Let's connect! weshouldtalk@jtmega.com

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