Headquartered in Ipswich, Big Drop was launched in October 2016 by the-then City lawyer Rob Fink, along with his school-friend/bandmate and kindred spirit, James Kindred. The idea for a brewing business that only made alcohol-free beer was conceived by their own lifestyle changes (e.g. fatherhood) and born out of the frustration of there being no decent tasting low alcohol craft beer available to quench their thirst. Along with renowned experimental brewer, Johnny Clayton (formerly of Wild Beer), they’ve perfected techniques to make alcohol-free craft beer without the need for artificial removal of alcohol and their brewery is exclusively dedicated to making the finest <0.5% ABV beer.
To brew craft beer naturally, without the need to artificially extract alcohol, Big Drop have had to turn the rules of brewing upside down. They use a lazy yeast which is not very good at converting sugar to alcohol. They also brew at slightly higher temperatures at various points to further inhibit alcohol production. And they use less grain (meaning less sugar).
Their first beer was their Chocolate Stout, released to rave reviews, and now officially recognised for its talents after winning Gold at the 2017 International Beer Challenge, and Silver at the 2017 World Beer Awards. This award winning brewery is going from strength to strength, and is setting the industry pace in the growing low alcohol beer market.