You Can Stock Draught Non-Alcoholic Beers For Your Venue. Here's How

How pubs, hotels and cafés can serve draught alcohol-free beer alongside their regular range, from dedicated keg taps to gravity-fed pins on the bar.

When a round comes to the table, why should the person who’s driving be the only one who couldn’t order a pint from the tap? 

Pubs, hotels and licensed cafés can give customers that choice by putting a no- or low-alcohol beer alongside their usual lager, bitter and stout.

Start with one draught beer

A crisp lager is a sensible first choice for a hotel bar or a café that does a busy lunch trade. A pub with a following for hoppy beers might try a pale ale. Lucky Saint’s 0.5% lager is available on draught, and Welsh brewer Drop Bear has offered its New World Lager, Yuzu Pale Ale and Tropical IPA in kegs. Ask your wholesaler what’s available locally, which keg sizes they can supply and how quickly the beer needs to sell once connected.

Could you put a pin on the bar?

Yes, if your brewer can supply a beer made for cask dispense and confirm how to keep and serve it. A pin is a small cask holding 4½ imperial gallons, or 36 pints before losses. A firkin holds twice as much. With a secure cradle, a suitable tap and temperature control, you can pour straight from the cask by gravity. That makes a pin an interesting option for a beer festival, a wedding or a busy weekend where you can judge demand in advance.

There’s a precedent. Big Drop took a 0.5% cask version of its Paradiso Citra IPA to the London Craft Beer Festival in 2022. That was a festival special, so ask your brewer what they can supply today. Before ordering, get their instructions on cooling, tapping and how long the beer can be served once opened. Even a pin is a lot of beer if you only sell a few halves a day.

Make it easy to order and easy to get right

For keg beer, ask your supplier or dispense installer about a dedicated, clearly marked line and the cleaning and cooling regime it needs. Give the beer a visible tap badge, list the exact ABV and price on the menu, and make sure staff know which glass is which when they bring over a mixed round. A guest asking for 0.0% should be able to see at a glance whether that’s what you’re serving.

Offer halves as well as pints, and see how the first keg or pin sells. The simplest test is whether customers come back and order it again.

https://bigdropbrew.com

http://www.dropbearbeers.com

https://luckysaint.co