Big Drop was launched in October 2016 by then City lawyer Rob Fink, along with his school-friend/band-mate, designer and kindred spirit, James Kindred. The idea for a brewing business that only made alcohol-free beer was conceived by their own lifestyle changes (eg 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. The result doesn’t compromise on taste and yet is no more than 0.5% ABV. Big Drop doesn’t just use barley. It uses barley, rye, wheat and oats. And it doesn’t use just one type of each. Across its beers, it uses over 20 speciality grains. And then it uses lactose to boost the mouthfeel and avoid the watery texture that blights many alcohol-free beers. Its range of seven beers, which it contract brews in batches through a panel of expert brewing partners, includes: Stout, Lager, Pale Ale, Citra IPA, Brown Ale, Winter Ale and a Sour.