Big Drop don’t remove the alcohol. Or halt fermentation. What they do is ‘out and out weird’, says brewer Johnny Clayton. (He’s renowned for his experiments).
So the Big Drop full brewing process produces full-flavoured beers that stand up against full-strength contemporaries.
Big Drop is at the forefront of low/no alcohol beer innovation. It has won beer competition awards and critical acclaim from seasoned beer writers and critics. (It was runner-up in the Drinks Category of the BBC Food and Farming Awards 2018.)
It’s in Melissa Cole’s Little Book of Craft Beer. And it’s drunk and enjoyed from Sweden to Japan.
The future looks bright for Big Drop.
It started with the stout
Big Drop founder Rob Fink began a brewery to create an alcohol free stout. On stopping drinking, he was unable to find his favourite style of beer minus the ABV. He found a brewery that would rent its equipment, met Johnny – former head brewer at Wild Beer Co – and Big Drop began.
The idea for a brewing business that only made alcohol-free beer was driven by their own lifestyle changes (eg fatherhood) and the frustration that there were no good alcohol-free beer options.
Big Drop doesn’t just use barley. It uses barley, rye, wheat and oats to give great flavour and aroma. And it doesn’t use just one type of each. Across its beers, it uses over 20 speciality grains. Its wide-range of beers includes Stout, Lager, Pale Ale, IPA, Brown Ale, Golden Ale, Winter Ale and a Sour. So there really is something for everybody.
Along with renowned experimental brewer, Johnny Clayton (formerly of Wild Beer Co), they’ve perfected techniques to make alcohol-free craft beer without the need for artificial removal of alcohol. The result doesn’t compromise on taste and yet is no more than 0.5% ABV.