I’m delighted to report that in spite of my teetotal conversion, my years exploring, talking, demonstrating and writing on the gastronomic qualities of beer have not been wasted. I am now applying these exact same talents to the rapidly growing world of low and no alcohol beer. Long gone are the dark days of Kaliber as production methods and a more health-conscious way of being, are driving the low and no alcohol beer category to new previously unexplored heights of taste and gastronomic importance.
Recent beer tastings I have presented include The Farm Shop & Deli Show at the NEC and The Restaurant Show at Olympia. These events, are without doubt, changing hearts and minds, and giving the consumer – either who wishes to avoid alcohol completely, or just from time to time – the high-quality choices they deserve.