Kiwi breweries up for low alcohol beer challenge

28 April 2016

Kiwi breweries up for low alcohol beer challenge

A growing thirst for low strength and low alcohol beer is posing an interesting challenge for New Zealand’s brewing sector.

Brewers Guild of New Zealand president Emma McCashin said demand for these types of beers was increasing as consumers wanted more low alcohol alternatives, particularly with the lower drink-drive limit.

“Beer is already the low alcohol alternative compared with wine or spirits. But in the past couple of years there’s been a noticeable spike in demand for beer that’s even lower in alcohol content.

“Lowering the drink-drive limits in late 2014 has certainly increased demand for lower alcohol beer which is an opportunity for brewers to get creative.

“That said, brewing a low-strength beer that tastes good is still exceptionally hard to do because of the time, innovation and investment required. The lower the alcohol content the harder it is to brew. Brewers have to experiment and take risks. In some respects, a quality low alcohol beer can define just how good a brewer really is.”

Some breweries had recognised the market potential for low alcohol beer and stepped up development,” Ms McCashin said.

“Most breweries in New Zealand already make excellent lower alcohol, or session, beers with an ABV of 3%-4%.

“But it’s the low alcohol stuff – 2.5% ABV or less – that’s most challenging to brew.”

Increasing demand had encouraged more breweries to take on that challenge, she said.

“As an example, Croucher Brewing’s 2.5% Lowrider is now their second-best seller, so it shows that the potential is there.

“Sales of low alcohol beer have doubled in the past two years but still only accounts for about 5% of all beer sales in New Zealand. Based on what’s happening in Australia, where sales are at 20%, it’s pretty clear that there’s opportunity to grow the category and for breweries to take advantage.”

ENDS

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