Analysis

Analysis

Meeting modern guest preferences

As more drinkers consider low or no-alcohol alternatives, brewers and distillers are scrambling to secure the right flavour profi les. Innovators are rushing ahead, experimenting with different ingredients, flavours and production methods. Dan Cave speaks to Rohan Radhakrishnan, co-founder of Quarter; and Professor Sotirios Kampranis, founder at EvodiaBio, to get the lowdown on some booze-free bar options.

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