Nudging the public’s thirst for draught alcohol-free beers could significantly reduce alcohol-associated harm and boost sales, a new study has found.

In partnership with Bristol City Council (BCC), researchers from the University of Bristol’s Tobacco and Alcohol Research Group (TARG) recruited 14 pubs and bars across the city willing to change the drinks they offered on draught for a limited period.

In the study, published in Addiction, the participating venues offered only alcoholic beer on draught for two weeks, and an alcohol-free option on draught for two weeks, and did this twice over eight weeks in total.

The researchers found that when an alcohol-free option was available the pubs and bars sold, on average, 29 litres less alcoholic beer per week, equivalent to 51 pints and a five per cent reduction in sales.

However, this was replaced by an equivalent increase in sales of alcohol-free beer, suggesting customers were simply selecting a different option. Importantly, there was no net impact on overall takings, suggesting the change wasn’t hurting the financial bottom line.

The TARG research team said: “Although alcohol-free options have been available for a while in pubs and bars, they have not had the same visual prominence as alcoholic drinks and are rarely served on draught.

“This research demonstrates that increased availability of no- and low-alcohol options in hospitality settings encourages customers to switch to healthier options but does not have a negative economic impact on the hospitality business. This enables customers to make healthier choices, while enjoying the positive benefits of community and socialisation that night-time economy spaces provide across Bristol.”

Surrey-based Hogs Back brewery is raising a celebratory glass after gold medal wins in two top beer competitions for its Little Swine 0.5 per cent ABV pale ale, which is available on draught in many pubs.

Little Swine is a full-bodied, flavourful pale ale, brewed with four speciality malts and three hop varieties, including aromatic Cascade from Hogs Back’s hop garden and dry hopped with Mosaic for a robust citrus finish. The result is a crisp, smooth, well-balanced beer.

Hog’s Back MD Rupert Thompson said: “When we set out to brew a low-alcohol beer, we wanted it to deliver the same character and flavour as all our beers, without compromise. Some no- and low-alcohol beers from the big players use harsher methods such as dealcoholisation, reverse osmosis or vacuum distillation. In contrast, Little Swine is naturally brewed, using a stopped fermentation method which gently limits the amount of alcohol in the beer.

"Our head brewer Miles Chesterman and his team took their time in getting both the process and the recipe right, and these awards are recognition of that commitment. Our approach leaves more of the hop character in the brew, as well as retaining a fuller, more complete mouth feel.

“In line with our overall approach to sustainability, it's lower-tech and less interventionist than mass-produced low- and no-beers, and these gold medal wins demonstrate that drinkers appreciate this more natural approach.”

Pictured, from left, Rupert Thompson and Miles Chesterman