SAVOUR & SIP
CLEAN LIVING
BOOZE-FREE Quenching the thirst this Dry January, Nøde is the small-batch low/no-alcohol producer made for mindful drinkers. Founder Sam Adams tells us more Brewing for
Cambridge Edition: What led to the inception of Nøde? Sam Adams, founder: I’ve long been interested in the process of brewing beer – and how wine is made. What you can create from just four ingredients (for beer) is amazing; the flavour profiles each variety of hops, malts and yeasts get you is pushed to a new level with each creation. During my time working at Vanderlyle restaurant, a non-alcoholic pairing came up. Not knowing much about kombucha and fermentation, I took it as a learning opportunity which enabled us to offer an equal experience for everyone who dined with us, whether they drank alcohol or not. Since then, I’ve been exploring the characteristics of teas and how they differ
when you cold brew, steep or infuse them with other ingredients. Now, after almost two years of Nøde, the support has grown so much within the drinks industry and our customer base, which has inspired us to experiment with fresh flavour profiles created with the local ingredients available. CE: What’s your take on the low/no-alcohol drinks industry? SA: There has been a huge increase in what’s on offer now compared to the infamous Becks Blue, which just six years ago was everyone’s only choice! The younger generation have helped a huge amount and are now more likely to be sober or sober-curious than the 30+ age groups. A 2019 study found 16- to 25-year- olds were most likely to become teetotal, with 26% not drinking. This could be down to a general increase of mental health awareness, as there’s more discussion about connecting alcohol to anxiety. With Nøde, it’s always been important for us to create something equally as good as – or better than – alcohol to socially enjoy. CE: What are Nøde’s bestsellers? SA: Our hero product is vermouth. We use a base of red wine vinegar and Chinese vinegar infused with a heap of spices over two days. It’s got some heat from pul biber spice, which gives a lovely long finish and complements the juniper berries. Focusing on sustainability and locally sourced ingredients, we make small batch quantities to manage wastage levels – and I’m always coming up with new creations, basing most of my drinks around what’s in season at the time. We grow our own cola herb during the summer and forage for botanicals like elderflower.
DRY RUN Inspired by his time at Vanderlyle, Sam Adams took to learning about brewing
We created a beautiful port alternative for the festive season, which we’re going to take through into February. Available now, it’s a blend of pomegranate juice, black tea, fresh plums, orange and other spices, resulting in a rich and warming drink. CE: Have you got any upcoming events? SA: Sober Sounds is a new event that will hopefully become a monthly occurrence. It’s in partnership with Will Brocklebank from Serotonin Sessions, who has recently started putting on some great events around Cambridge. One Sunday night a month, we showcase local musicians, with a bar takeover of no/low drinks and some excellent food! You can also find us this January at Barbarella Cafe in Chesterton for a Dry January takeover every Sunday – with plenty of delicious cakes and a range of our cocktails and drinks to go with them.
RECIPE
This is your step-by-step guide to the Nødegroni 1% abv. A classically inspired drink that’s bitter, bold and balanced with a warming finish, it’s both easy and quick to make. Simply mix the following ingredients with ice and garnish with a slice of orange! • 15ml Nøde Vermouth • 35ml Herberium 29 gin • 35ml Monin Bitter Syrup • Two dashes of The Bitter Truth Tonic Bitters (contains alcohol) • One dash of All The Bitter Orange Bitters (non-alcoholic)
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DRY JANUARY NØDE DISCOUNT FOR CAMBRIDGE EDITION READERS! Enjoy 15% off Nøde Vermouth throughout January with code: CEDRYJAN. One voucher per customer. Terms and conditions apply. Visit nodedrink.square.site
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