I’m delighted to report that in-spite of my T-total 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 therefore gastronomic importance.
Recent tasting events I have presented at events including The Restaurant Show at Olympia are without doubt changing hearts and minds and giving the on-trade and consumer alike the opportunity to experience a whole new world of choice. I continue to write, present and work with brands and event organisers on this beer category of the future.