Dry Jan­uary doesn’t have to be a sober­ing prospect

GOOD­BYE HANGOVERS From kom­bucha to alt-gin, Adrian Tier­neyJones rec­om­mends the best new booze-free brews

The Sunday Telegraph - Sunday - - The Sunday Cook -

G&T? Glass of claret? Pint of beer? If you’re tak­ing part in Dry Jan­uary, as three mil­lion did last year, your an­swer will be no. How­ever, times are chang­ing – you can still clink the ice in the glass or pour your­self an ale. As a na­tion we are con­sum­ing fewer al­co­holic drinks, es­pe­cially within the 16-24 age group, but the range of low (0.5% or un­der) and no-al­co­hol bev­er­ages is grow­ing in qual­ity and pop­u­lar­ity. So whether out with friends or chat­ting at the din­ner ta­ble, the old sober choice of pints of coke hosed into a glass or a sad-look­ing or­ange juice has been re­placed by an el­e­gant and flavour­some ar­ray of pota­tions such as spritzy kom­bucha, fra­grant alt-gin or a full-bod­ied non-al­co­holic beer. Here are 10 drinks to try in Dry Jan­uary.




Even though the al­co­hol has been re­moved (or de-al­co­holised as the jar­gon in the wine trade has it), a long gold­en­hued glass of this riesling still re­tains that be­witch­ing bou­quet of fresh and fruity notes of cit­rus and grape as­so­ci­ated with the wine. Pro­duced in the grape­grow­ing area of Rüdesheim, this is an ideal aper­i­tif to of­fer to driv­ers or a well­matched com­pan­ion to seafood or even a spicy Thai dish.


The com­pany that de­vel­oped this con­cept is based in London, but it turned to an un­named brew­ery in Bavaria for this crisp, cit­rusy and dry lager. It is also un­fil­tered, so slightly hazy in the glass, while the use of

Sun­day 6 Jan­uary 2019

Sun­day 6 Jan­uary 2019

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