Alcohol-free news
Brewing at 0.5%, questions we get asked a lot, and what to cook with our award-winning alcohol-free beer.
- Musings Occasional writing about the brewery — a case study, a birthday, a survey, and interviews with the people behind it.
- Recipes Cooking with the beer — breads that pull the malt through the dough, a stout and steak pie, and something for the tin.
- Thoughts The questions we get asked most, answered at length — how alcohol-free beer is brewed, why it can still be gluten free, and what "0.5%" actually means.
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Co-founder Q&A: James Kindred
Big Drop co-founder James Kindred on Mastodon, a Fender acoustic, Dimebag Darrell, and why he’d visit any time after penicillin and before social media.
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Big Drop Thoughts: how are our beers gluten free?
Why beers brewed with barley, rye, wheat and oats can still be labelled gluten free — and what the 20 parts per million threshold actually means.
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Danish rye bread
A two-day Danish rye bread made with Big Drop Milk Stout — overnight soaked grains, rye and wheat flour, and a full hour in the tin.
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Becky’s chocolate stout cupcakes
Chocolate cupcakes made with Big Drop Milk Stout, topped with a chocolate stout buttercream.
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Steak and Milk Stout pie
A steak pie built on Big Drop Milk Stout — beef braised low for two and a half hours, then finished under puff pastry.
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Milk Stout soda bread
A quick wholemeal soda bread made with Big Drop Milk Stout and buttermilk — in the oven within ten minutes of starting.
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We’ve lost count of the number of times we get asked these four things
The four questions Big Drop gets asked most often — gluten, what “0.5%” actually means in different countries, whether you can get drunk on it, and what alcohol-free beer is for.
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Lager bread
A slow-fermented cast iron loaf built on Big Drop Lager, with honey and olive oil in the dough and an overnight rest in the fridge.
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Big Drop turns three years old
Rob Fink, James Kindred and Johnny Clayton on the first three years of Big Drop — including the sentence that set the whole brief.
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Our Big Survey — your questions answered
Rob Fink on the chicken-and-egg of getting a 0.5% beer stocked, and why lactobacillus and fruit sugar make alcohol-free sours so difficult to brew.
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Not your regular Dry January case study
Big Drop co-founder James Kindred on his third attempt at Dry January, why habit is the thing worth breaking, and what made it stick.