Global drinkers lapping up Victorian-made no-alcohol beverages

Mocktails and alcohol-free beer are becoming increasingly popular among Victorians seeking a hangover-free lifestyle – and now the trend is proving popular overseas.

Victorians are opting for mocktails, alcohol-free beer and drops made from botanicals – and it appears they’re not alone, with the booze-free trend proving popular overseas.

A new report has found that while locals are lapping up the hangover-free lifestyle, more and more global consumers are choosing Victorian-made non-alcohol drinks in restaurants and bars.

New data from the Victorian Food and Fibre Export performance report has revealed local beverage exports are now valued at more than $100m.

Despite the challenges faced by the state’s agri-producers during the pandemic, Victoria held on to it its position as the nation’s leading export state, contributing 27 per cent of national food and fibre exports.

While wine exports to the United Kingdom soared by 30 per cent, non-alcohol beverages have almost doubled in value over the last four years.

Artist’s impression of an alcohol-free bar Dan Murphy's is opening in Hampton.

Between 2020-21, alcohol-free exports increased by 17 per cent to $67m from the previous year.

In a bid to showcase the state’s finest drops, the government has backed a $1.5m Drink Victorian program to get locally produced drinks onto lists and shelves at 100 hospitality venues and retailers.

It features 18 low and no-alcohol producers known for their non-alcoholic wine, beer and gin.

These include the Yarra Valley’s Banks Botanicals, which specialise in botanicals sourced from the Australian bush, The Fermentary in Daylesforld, who supply traditionally made water kefir, and the Melbourne-based Brunswick Aces.

The Fermentary, which supplies traditionally made fig and lime kefir like this, is known for its zero-alcohol drinks.

Agriculture Minister Mary-Anne Thomas said the growing global popularity of locally made alcohol-free drinks would help the state push towards reaching its food and fibre export target of $20bn by 2030.

“It’s clear from this report that non-alcoholic beverages are on the rise,” Ms Thomas said.

“It’s great to see we are supporting our non-alcoholic producers through our Drink Victorian program, putting more Victorian options on our drink lists.”

Trade Minister Martin Pakula added: “We’re backing Victorian exporters of non-alcoholic drinks to make their mark internationally in the same way as our world-class wines, beers and spirits.”

Brewer hops on no-booze bandwagon

Molly Rose Brewing founder and brewer Nic Sandery pours a non-alcoholic Strawberry Sublime. Picture: Jake Nowakowski

Nic Sandery never thought he’d end up making non-alcoholic beer, let alone it becoming the biggest seller at his Collingwood brewery.

The Molly Rose Brewery founder began making beer in 2019 but last year jumped on the no-booze bandwagon after welcoming a new baby to the family.

“We wanted to cut back on our drinking as nobody wants to be hungover getting up in the middle of the night for a baby,” he said.

Mr Sandery made two non-alcoholic drops in June, both of which went gangbusters: a citrus IPA, made with citrus hops and fresh oranges and a salty-sour strawberry and lime gose.

“We’d sold out before the end of July, they absolutely flew out the door,” he said.

“Now they’ve joined our full range.”

Sandery and the Molly Rose team will be at Melbourne Food and Wine Festival’s drinks party New Crush at the Queen Victoria Market on April 9.

The one-day event will showcase Victoria’s best wine, beer, spirits, cider and non-alcoholic options.

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