Last month, Copenhagen saw the launch of Alexandra Hus, a mega-bar built on the premise that socializing is an alcohol-optional activity. EVE World, the hospitality collective behind the bar, designed its “triple-format” beverage program, where every drink on the menu
Emerging categories often begin with fragmentation. Small, founder-led brands test different formats, price points, and narratives. Then capital flows to underwrite experimentation. Over time, as funding tightens and operational realities surface, consolidation becomes attractive. The alcohol alternatives category now appears
Rande Gerber’s entry into non-alcoholic beer wasn’t an obvious move. His beverage track record runs through Casamigos—the tequila brand he co-founded with George Clooney and sold to Diageo for roughly $1 billion—which makes beer, non-alcoholic or otherwise, an unconventional next
For years, the beverage industry has largely interpreted moderation as substitution. Consumers drink fewer units of alcohol, so they replace cocktails, wine, and beer with non-alcoholic equivalents. But a different model of moderation is gaining traction, particularly in restaurants and
Last year, we outlined why coffee remained an underused ingredient in alcohol alternatives. It’s a high-frequency ritual, a well-understood functional delivery mechanism, and a flavor capable of doing work that few other ingredients can. Two recent espresso-forward RTD entrants—Esspo and
The THC beverage category has been constrained less by demand than by distribution. Early growth came via fragmented channels: direct-to-retail relationships and opportunistic partnerships. That model allowed brands to enter the market quickly, but it also limited scale. Execution varied
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