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

Bunta Beer Reports 40% Growth as It Rethinks Britain’s Beer and Curry Pairing

Beer and curry have long been a favourite British pairing. 

But as Indian dining becomes more varied, adventurous and sophisticated, should we give a little more thought to the beer in our glass?

British-Indian alcohol-free brand Bunta Beer thinks so. Ahead of National Curry Week, which runs from 5–11 October 2026, it is encouraging diners to reconsider the familiar drinks traditionally served alongside Indian food.

Founded by Gunikka Ahuja, Bunta was created to offer a contemporary alternative to established curry-house beers. Ahuja moved to London from Los Angeles, bringing her Indian heritage and international experience to a brand designed around food, flavour and changing drinking habits.

The business reports 40% year-on-year growth, with new accounts spanning restaurants, hotels, pubs, independent shops and specialist drinks businesses. Recent additions include the Royal Albert Hall, Novotel, Pahli Hill, Mandira Kitchen, Bombay Bustle and The Gladstone Arms.

That expansion reflects Bunta’s belief that the drinks menu deserves the same attention as the food menu.

Across Britain, diners are exploring regional Indian specialities, street food, contemporary restaurants and premium meals at home. For Ahuja, this growing curiosity presents an opportunity to rethink what accompanies those dishes.

Bunta describes its beer as alcohol-free, with low carbonation and flavours developed to complement Indian cuisine. That could appeal to anyone seeking an alternative drink for their next curry night, whether dining out or eating at home.

Pairing beer with Indian food involves more than finding something cold. Bitterness, malt, body and carbonation can influence how a drink works alongside chilli, creamy sauces, fragrant spices and smoky tandoori dishes.

A rich curry and a fiery dish may therefore call for different qualities in the accompanying beer.

For National Curry Week inspiration, Ahuja recommends the comforting Saag Murgh at London’s Bombay Bustle, and the Masala Haddock Bun at The Latimer, featuring battered fish, lettuce, cheese and tartare sauce.

Her choices also include Pahli Hill’s fish curry with green mango, coconut and tamarind, plus dishes at Oudh 1722 and The Gladstone Arms.

Of course, readers can experiment closer to home too. Your favourite takeaway, a homemade curry or a regional recipe could provide the opportunity to explore an alcohol-free pairing.

Bunta’s message is straightforward: as Indian food continues to evolve, the drinks served alongside it can evolve as well.

Perhaps this National Curry Week, the most interesting change will be what you pour alongside your dinner.

Find out more at buntabeer.com.