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Food & beverage Food & beverage
Meeting
modern guest preferences
As more drinkers consider low or no-alcohol alternatives, brewers and distillers are scrambling to secure the right fl avour profi les. Innovators are rushing ahead, experimenting with different ingredients, fl avours and production methods. Dan Cave speaks to Rohan Radhakrishnan, co-founder of Quarter; and Professor Sotirios Kampranis, founder at EvodiaBio, to get the lowdown on some booze-free bar options.
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n the 1920s, the US was a booze-soaked place. At least that is the impression one gets from reading F Scott Fitzgerald’s The Great Gatsby. The novel portrays the bacchanalia of the American Jazz Age, a period defined by increased freedom of expression through literature, art, dancing – and, of course, drinking. Though Prohibition laws were meant to curb alcohol consumption during this era, Fitzgerald’s characters seem to have missed the memo. Throughout the book, readers find themselves alongside characters
enjoying cold ales on warm summer days, gin rickeys, highballs and champagne served in “glasses bigger than finger bowls”. Gatsby and his friends were not ones to abstain. Fast forward a century and today’s hotel guests might be less interested in recreating the debauchery of the Roaring ’20s. Although the latest data from Eurostat indicates that nearly one in five Europeans still indulge in heavy drinking at least once a month, there is a noticeable shift towards sobriety or, at the very least, moderation.
Hotel Management International /
www.hmi-online.com
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