Summary:

In this episode, host Nick Crutchfield interviews Jeremy Shipley, a prominent figure in the non-alcoholic and low ABV fields. Jeremy shares his journey from wanting to be a primary school teacher to becoming a bartender and eventually owning his own cocktail bar. He also discusses the rise of the non-alcoholic and low alcohol movement in Australia and the challenges faced by the industry. Jeremy emphasizes the importance of quality and integrity in the non-alcoholic space and the need for inclusivity in hospitality. He also touches on the potential growth of functional beverages in the market. In this part of the conversation, Nick and Jeremy discuss flavors in the non-alcoholic space. They talk about how flavor builds trust and the importance of flavor in non-alcoholic drinks. They mention the popularity of tropical flavors like mango, passion fruit, and watermelon in their respective regions. They also discuss the resurgence of lychee and the use of yuzu in cocktails. They touch on the coffee trend, including the espresso martini and coffee Negroni. They mention the growing interest in food pairing with non-alcoholic drinks. Overall, they explore the global expansion of flavors in the non-alcoholic space. In this final part of the conversation, Jeremy and Nick discuss cafe culture and food pairings in the non-alcoholic space. They highlight the shift in restaurants' approach to non-alcoholic beverages, with many venues now offering creative and sophisticated non-alcoholic options that are designed to pair well with food. They also touch on the coffee culture in different regions, such as Australia and Fiji, and the growing trend of specialty coffee roasteries. Jeremy mentions the upcoming Dry July event in Australia and New Zealand, where venues are creating non-alcoholic menus and partnering with the Dry July Foundation to raise awareness and funds for cancer research. Overall, they emphasize the importance of inclusivity and providing a great guest experience in the non-alcoholic space.

Takeaways

• Jeremy Shipley shares his journey from aspiring teacher to bartender and cocktail bar owner.
• The non-alcoholic and low ABV movement is gaining traction in Australia, with Sydney and Melbourne leading the way.
• Quality and integrity are crucial in the non-alcoholic space, as some products on the market are of inferior quality.
• Inclusivity is a key focus in the hospitality industry, and non-alcoholic options play a role in providing a better guest experience.
• While functional beverages have yet to make a significant impact in Australia, there is potential for growth in the future. Flavor plays a crucial role in building trust in non-alcoholic drinks.
• Tropical flavors like mango, passion fruit, and watermelon are popular in the non-alcoholic space.
• Lychee and yuzu are experiencing a resurgence in the cocktail scene.
• Coffee-based drinks like the espresso martini and coffee Negroni are still popular.
• There is a growing interest in food pairing with non-alcoholic drinks. Restaurants are changing their approach to non-alcoholic beverages, offering creative and sophisticated options that pair well with food.
• Coffee culture varies in different regions, with specialty coffee roasteries becoming popular.
• Dry July is an important event in Australia and New Zealand, raising awareness and funds for cancer research.
• Inclusivity and providing a great guest experience are key in the non-alcoholic space.