\u201cThe market remains challenging, but this is a clear example of focusing on the areas we can control. Consumer preferences are changing, and we are investing in innovation that responds to those shifts while creating value for venues and customers.\u201d<\/p>\n
Peter Hart, Managing Director of DB Breweries, says New Zealand is moving toward a zero-alcohol future. Photo \/ Jason Dorday<\/p>\n
While popular in Europe, with thousands of outlets pouring, zero alcohol on draught has been limited by customer preferences in New Zealand.<\/p>\n
Unlike markets overseas where draught beer is typically not stored in cool rooms, Kiwis expect their beer to be served icy cold, creating a key barrier for reproduction here.<\/p>\n
DB Breweries\u2019 system utilises proprietary technology developed with input from DB\u2019s brewers and quality teams and DB\u2019s European Heineken colleagues.<\/p>\n
Central to the process is a dedicated glycol system adjusted to see how cold it can make the liquid before freezing it.<\/p>\n
Cool rooms are usually used to store kegs in New Zealand, typically at 1C, with glycol units used to cool the lines to the taps at -3C.<\/p>\n
The new system uses a fully insulated \u201ctube-within-a-tube\u201d from the keg to the tap that holds temperature-controlled cool water between the two hoses.<\/p>\n
Hart said DB Breweries\u2019 team would be busy over the next few months installing the technology in venues, with Heineken 0.0, Export Zero and Monteith\u2019s Zero Pale Ale available for owners to choose from.<\/p>\n
With a specialised line from keg to tap, Hart said the recommendation would be for venues to choose two of the three beers, as they would provide the zero-alcohol experience without taking up unnecessary room behind the bar.<\/p>\n
The rollout builds on growing consumer interest in low and no alcohol products.<\/p>\n
DB Breweries estimates the New Zealand zero alcohol category is growing by around 10% annually, despite limited availability on tap until now.<\/p>\n
Hart said the initiative was part of a broader shift in how hospitality venues cater to changing consumer preferences.<\/p>\n
\u201cWe\u2019re seeing more people choose moderation at different moments in their lives, but they still want to be part of the occasion. Choosing not to drink alcohol shouldn\u2019t mean opting out of social experiences or compromising on quality and flavour.<\/p>\n
\u201cLooking at international trends and the response to our trial, we believe New Zealand is moving toward a future where a zero alcohol beer tap is a normal part of every bar. That is good for consumers, good for venues and good for the way Kiwis choose to socialise.\u201d<\/p>\n