Please, please have a pint of mushrooms! The Millennials have begun to abandon traditional beer in favour of more savory low-alcohol beverages like fungi flavoured ales.

  • These are so-called “grown up” flavours, such as black garlic syrup or artichoke mixtures 
  • Diageo, a global beverage company, issued a report titled “no and no” on alcoholic beverages
  • Rob Simpson is a professional bartender. 

New research reveals that British millennials are switching to low-alcohol, tasty savoury drinks like mushrooms-flavoured ales as a bar trend.

As young adults look for more healthy, less-alcohol and alcohol-free options, so-called “grown-up” flavours like umamisurs, black garlic syrups and artichoke mixes are the newest fad.

Global beverage giant Diageo released a report titled “No and Low” that found an increase in the popularity of savoury drinks across the country.

Many prominent names in the beverage business believe this craze will grow quickly. Rob Simpson, an expert on restaurant bars, stated that “the British palate has definitely changed”.

A new bar trend will see British millennials turn their backs on traditional beers in favour of low-alcohol savoury drinks such as mushroom-flavoured ales, a report by Diageo claims (stock image)

The new trend in bar drinking will see British millennials abandon traditional beers and embrace low-alcohol, tasty savoury drinks like mushrooms-flavoured ales. This is according to Diageo (stock photo).

When he created so-called “soft pairings” while at The Clove Club, where he brewed green teas that could be paired with raw fish, it was a big deal in the industry.

He stated that he started the program because he didn’t think it would make sense. People were only getting about a third of the experience and then they could get a Coke, water or soda. It’s a third of the food, and service is third. But what about the beverages?

“Over the last few years, I believe drinking culture all over the world has been rapidly developing and extensive in Britain.

“Everyone wants more flavors and to be different from others. The best way to achieve that is by looking beyond the obvious ingredients and creating something mature, complex and intriguing that will appeal to the grown-ups.

“You tend to move toward the savoury side because it’s more food-friendly and easier on your palate.

The environmental element is a key factor in the rising popularity of savoury drinks among Millennials. Foraging locally-sourced ingredients is a popular theme for independent drink producers in this industry.

Anna Sebastian, a mixologist and drink writer who was once part of the Savoy said that people will be willing to pay more for drinks they feel has been carefully made.

Restaurant bar professional Rob Simpson claiming 'the British palate is definitely changing'

Rob Simpson, a professional in restaurant bars claims that the British palate is changing.

This group believes that sustainability is a key component of their lives. 

Fungtn mushroom beers are a growing trend. 

Founder Zoey Henderson brews low alcohol IPAs as well as pilsners infused with fungi.

Simpson said, “These flavors have been with us since thousands of years. We are only now experiencing them in this new form.”

“The popular things will continue to be popular. But beer and spirits companies will support things they see potential growth in.

The more products are on the marketplace, the more familiar people with them, the more likely they will be to buy them.

“I doubt you’ll find mushroom beer at every pub, but it’s possible to see one on special taps more often.”

Simpson says that the increase in interest for savoury low and no drinks, particularly among millennials, is due to the rise and popularity of the internet. He also believes there is a growing community who are open to ideas and willing to collaborate.

He said, “In Britain, we have one of world’s most sophisticated beverage scenes, with lots of distilleries and breweries, and one of best cocktail scenes, so there are people who come up with unique ideas that make us stand out.”

People are constantly looking for new food and, as we age, our palates change and people discover that they enjoy the things they used to find unpleasant.

“Your body was designed to taste every flavor. We need food and water to live. You need to nurture your palate. If you aren’t a fan of something, you will most likely not like it. It’s worth trying it again.

“I believe some people can be content with having the same things every day, while others are happier to have more variety.

The internet makes it easier to find new flavors and techniques.