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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
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