Millennials will turn their backs on beers in favor of low-alcohol salty drinks

Pint of mushroom please! Millennials are turning their backs on traditional beers in favor of tasty low-alcohol drinks like mushroom beers

  • So-called “adult” aromas such as black garlic syrup and artichoke mixers
  • Global beverage company Diageo released ‘no and weak’ report on alcoholic beverages
  • Bar professional Rob Simpson said: ‘The UK palate is changing’










A new trend in bars will see British millennials turn their backs on traditional beers in favor of low-alcohol salty drinks such as mushroom-flavored beers, a new report reveals.

So-called “grown-up” flavors such as umami acids, black garlic syrup and artichoke mixes are becoming the latest craze as young adults seek more “friendly” drinks that are low in alcohol and non-alcoholic.

Global beverage company Diageo’s “no and weak” report revealed an increase in the popularity of salty drinks in the country.

Famous names in the beverage world believe the craze will spread quickly, with bar and restaurant professional Rob Simpson saying “the British palate is changing.”

A new trend in bars will see British millennials turn their backs on traditional beers in favor of low-alcohol salty drinks such as mushroom-flavored beers, according to a report by Diageo (stock image)

He turned heads in the industry when he introduced the so-called “sweet pairings” while working at the Clove Club, brewing green teas to pair with raw fish.

He said: “We started it because it didn’t make sense, some people would get two-thirds of the experience and then a coke or water. Food is a third, service is a third, but what about drinks?

“I think for me over the last few years the drinking culture around the world and in Britain has grown rapidly and extensively.

“Everyone is looking for more flavors and ways to stand out from the crowd and the way to do that is to look beyond the most obvious ingredients to create something mature, complex, intriguing and adult.

“You are heading in a way towards this salty aspect because it is more convivial and less demanding on the palate. “

One aspect that is increasing the popularity of salty drinks with Millennials is the environmental aspect, with sourcing locally sourced ingredients a common theme among independent beverage makers in this industry.

Formerly of the Savoy, mixologist and beverage editor Anna Sebastian said: “They will pay extra for a drink that they know has been made with care and conscience, whether it’s reducing food waste, l carbon footprint or to manufacture recyclable packaging.

Bar and restaurant professional Rob Simpson says 'Britain's palate is changing'

Bar and restaurant professional Rob Simpson says ‘Britain’s palate is changing’

“Sustainability is huge among this group. ”

One of the growing trends is in mushroom beers such as those produced by Fungtn

Founder Zoey Henderson makes low-alcohol IPAs and pilsners with mushrooms.

Mr Simpson added, “These flavors have been with us for thousands of years, now we are experiencing them in this new form.

“Things that have been popular always will be, but the beer and spirits companies will be supporting things that they can see growth in.

“The more there are on the market, the more people know about these products, the more they will be willing to try them.

“I don’t think you’ll see mushroom beer in every pub across the country, but you might see mushroom beer popping up on special taps more frequently.”

Mr Simpson believes that the growing interest in ‘low-content and free’ salty drinks – especially among millennials – is due to the rise of the internet and a beverage community that is happy to share ideas and to collaborate.

He added: “In Britain we have overall one of the most advanced drink scenes in the world, we have a lot of breweries and distilleries and one of the best cocktail scenes in the world, so we have people. which offer ideas to stand out from the pack.

“People are always on the lookout for new things to try and as you get older your palate changes and things that you would have found unpleasant become more and more popular with people.

“Your body is made to appreciate all flavors, because we need to eat and drink to survive. It’s part of feeding your palate because when you try something new most of the time you don’t like it. Then you try again and again and again …

“I think some people are happy to keep having the same thing every day and others are more adventurous.

“The internet is here now and all of those flavors and techniques are just a few keyboard clicks away, so it’s easier for people to try new things. “

Joshua B. Speller