📰 CASE STUDY
What happens when an organic craft brewery puts its no- and low-alcohol range on draft? Les Brasseurs de la Jonte shares its experience.
Demand for no- and low-alcohol (NOLO) beverages keeps growing, and more producers want them on tap in cafés, hotels and restaurants. Many still hesitate, though. Without the preservative effect of alcohol, these drinks are more sensitive to spoilage, and the sugars and fruit acids in soft drinks can leave residues behind in a keg.
Les Brasseurs de la Jonte, based in Lozère, southern France, decided to test it. The team kegged its lemonade and alcohol-free beer in THIELMANN stainless steel kegs and ran analyses at one, two and six months. None of them found a problem. The brewery made no changes to its kegs or to its filling and handling processes. Its one adjustment was a dedicated cleaning cycle for soft drinks.
This case study covers how the brewery validated the format, how it adapted its keg washing, and the commercial results it has seen. It closes with practical lessons for any producer planning a NOLO draft program.
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And just as the brewers are reinventing the way they produce their beverages, here at THIELMANN we retain the resources, agility and flexibility in our business to problem solve, and produce engineered solutions to meet one-off requirements in order to support different approaches in the brewery.
Beer stored in THIELMANN stainless steel kegs results in better preservation: the beer keeps its original physical, chemical and sensory properties for longer periods of time.
