Summary:

In this episode, Nick Crutchfield interviews Britiney Murphy, a food and beverage professional in Atlanta, about the hospitality industry and the sober-ish movement. They discuss the culinary scene in Atlanta, the success of the hospitality industry, and the integration of non-alcoholic beverages in bars and restaurants. They also explore the challenges and opportunities in shaping the nightlife sector to be more inclusive and accommodating to those who choose not to drink alcohol. Britiney shares her perspective on sobriety and how she identifies as sober-ish. In this conversation, Britiney discusses her personal journey with alcohol and how she has embraced a soberish lifestyle. Britiney also talks about the importance of creating handcrafted non-alcoholic cocktails in the entertainment industry and how it enhances the overall experience for customers. Nick and Britiney discuss the different alcohol content in various beverages and the need for consumers to be aware of what they are ingesting. They also explore the concept of bespoke non-alcoholic cocktails and how they cater to different consumer preferences. In the final segment, Britiney creates a bespoke non-alcoholic cocktail inspired by Andre 3000's flute-based album.

Takeaways

• The culinary scene in Atlanta is known for its fusion of Southern traditional foods and diverse cuisines, making it a hotbed for good hospitality.
• There is room for growth in the integration of non-alcoholic beverages in the hospitality industry, especially in the nightlife sector.
• Creating inclusive and comprehensive food and beverage programs can attract a wider range of customers and improve the volume metrics of businesses.
• The sober-ish movement is gaining traction, with more people choosing not to drink alcohol, and it is important for the hospitality industry to adapt to this trend.
• Sobriety affects individuals differently, and some may identify as sober-ish, finding a balance between enjoying non-alcoholic beverages and occasional alcohol consumption. Embracing a soberish lifestyle can involve indulging in non-alcoholic cocktails and spritzers instead of hard alcohol.
• Handcrafted non-alcoholic cocktails enhance the overall experience in the entertainment industry.
• Consumers should be aware of the alcohol content in different beverages.
• Bespoke non-alcoholic cocktails cater to different consumer preferences.
• Non-alcoholic cocktails can be inspired by various sources, such as music albums.

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.

Summary

Lucas Plant, a beverage specialist, discusses the growth and potential of functional beverages in the non-alcoholic space. He explains the role of terpenes in flavor and aroma and how they can enhance the drinking experience. Lucas also talks about the increasing demand for wellness-focused beverages and the shift towards natural and healthier ingredients. He believes that functional beverages will continue to gain popularity and coexist with traditional alcoholic beverages in the on-premise market. The conversation explores the use of whole ingredients in the cannabis and hemp industry and the potential benefits of utilizing the entire plant. It also discusses the evolving landscape of the off-premise market, particularly in relation to non-alcoholic and functional beverages. The conversation highlights the increasing options and complexity of these beverages, as well as the growing acceptance and availability of hemp-derived THC drinks in stores. It also touches on the evolving nature of communal spaces and the potential for experiential and active lifestyle events. The discussion concludes with a brief mention of distribution models for THC and CBD products.

Takeaways

• Functional beverages, including those infused with terpenes, are gaining popularity in the non-alcoholic space.
• Terpenes play a role in flavor and aroma and can enhance the drinking experience.
• There is a growing demand for wellness-focused beverages with natural and healthier ingredients.
• Functional beverages have the potential to coexist with traditional alcoholic beverages in the on-premise market. Utilizing whole ingredients in the cannabis and hemp industry can provide a range of benefits, as the whole plant contains valuable compounds and properties.
• The off-premise market for non-alcoholic and functional beverages is evolving, with a growing number of options and a shift towards more complex and mature offerings.
• Hemp-derived THC drinks are becoming increasingly available in stores, with dedicated aisles and endcap features, indicating positive growth and acceptance.
• Communal spaces are likely to evolve towards more experiential and active lifestyle events, catering to the preferences of younger generations.
• Distribution models for THC and CBD products are developing, with distributors recognizing the potential of these beverages and actively seeking to enter the market.