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Food is o en the focus for independent retailers, for obvious reasons: it makes up the bulk of what customers shop with you for. But neglecting your drinks o er by treating it as an a erthought could mean the di erence between breaking even and generating a healthy pro t. Drinks span a wide range of categories and suppliers, and can make a signi cant contribution to your overall sales. Customers trust you to provide them with a quality daily cup of tea or co ee, to stock true cra beer, small batch spirits, and to be up to date with the latest trends in functional drinks.
Herein is a snapshot of the broad spectrum of drinks producers in the independent sector in 2025, from tea and co ee to gin, beer, and high ABV sorbet cocktails. Some are well-known, established brands, while others are up and coming, and seeking to broaden their distribution.
What they have in common is an a nity for independent retail. Many of these producers rely on delis, farm shops and specialist retailers to convey the thought, cra and originality behind their product in a way that the multiples can’t. This relationship should work both ways, as allowing you to stock drinks that aren’t widely available elsewhere can give you a point of di erence, all the while providing a platform for producers to grow.
THE UNCREDITED CUP Anonymous Coffee Co.
After working as a barista for BaxterStorey and Tamp Culture for 16 years, Phil Carter established Anonymous Coffee Co. in 2018, driven by a desire to share his fondness for coffee with the world. He started with the launch of a café in Reading, before opening a roastery in Henley-On-Arden in 2020.
Anonymous sells a range of blends and single origin coffees, all roasted in small batches, sourcing beans mainly from South America – Brazil, Colombia, Costa Rica, Honduras and Guatemala – as well as from Rwanda. Its No Name Signature Blend – a 60-20-20 split of Brazilian, Guatemalan and Colombian beans, is described as “rich,
smooth and full-bodied”, with notes of chocolate, honeycomb and toasted nuts. Alongside it is the equally rich and slightly spiced Fernwood Espresso Blend. Both are available year-round, and earned 1-star recognition in Great Taste 2025. Anonymous also offers a rotating selection of seasonal single-origin coffees.
The company only deals with producers committed to sustainability, fair working conditions and reinvesting in their communities. Its stated aim – to make “great quality, great tasting coffee to enjoy; and to do
some good in the process” – extends beyond sourcing to green initiatives like compostable cups, carbon offsetting for energy use and packaging and rainforest replanting projects. It pays its team above the National Living Wage and works with a host of local charities, including Parents & Children Together (PACT) and the Helen & Douglas House. It is also in the process of see in orp certification
Anonymous is currently seeking retail partners to grow its regional and national coverage. anonymouscoffee.co.uk
Taste the terroir
When he launched Folkington’s in the wake of the 2001 Foot and Mouth outbreak, founder Paul Bendit says he wanted to respond to growing public concern about where their food and drink came from. By bringing the concept of provenance long associated with wine into the world of soft drinks, he developed juices and mixers that were honest about where their ingredients came from – as well as tasting good.
Based in East Sussex’s South Downs National Park, Folkington’s now offers a broad range of fruit juices, sparkling drinks and mixers. The juice line includes twelve products, all sold in 250ml bottles and made with apples, pears, berries and elderflowers rown in the UK, or citrus fruits imported from Spain and Italy. While its mango juice comes from Columbia and its pineapples from Costa Rica, the producer always uses the same varieties from the same habitats and the same farming communities, which it says ensures quality and consistency, and builds long-term relationships with its suppliers. Seven of its juices are also available in a 1L retail format.
In the spring of this year, the producer added Guava & Dragonfruit and Peach juices to its portfolio, both of which are available in cases of 12 (WSP £1.15, RRP £2). These additions were developed with younger consumers in mind, who have shown an interest in more unusual fruits and combinations.
The sparkling collection includes four 250ml
canned drinks and three 330ml glass bottles, with flavour options such as n lish elderflower pressé, rhubarb & apple, traditional pink lemonade and traditionally hot ginger beer. The mixers are sold in 150ml cans and the line includes a traditional Indian tonic, a light tonic, an English Garden tonic made with cucumber, rosemary and int, and an arl rey tonic flavoured with bergamot and a small amount of tea. There’s
also a standalone 330ml Club Soda which Folkington’s says is best served with a slice of lemon or lime as a long non-alcoholic drink.
The producer says it is guided by a minimalistic ethos, with all drin s ade without artificial sweeteners, preservatives or concentrates, and with deliberately short ingredient lists. It claims that its long-standing relationships with growers ensure the quality of its ingredients, as well as allowing it to encourage sustainable farming practices.
For example, Folkington’s has been working with heritage Russet apples since 2019 – often grown in Britain to help pollinate other varieties, but frequently wasted as they are rarely stocked by supermarkets. By paying farmers to pick them and using them in its juices, the company says it has prevented more than a tonne of greenhouse gas emissions from being released into the atmosphere. Aiming to be environmentally responsible across its operations, it has worked to achieve carbon neutrality – and has been for the past four years. Additionally, as of last month (August 2025), it is also B Corp certified
While the company supplies national retailers and foodservice outlets, independent retail, cafés and garden centres make up the core of its market. It works with wholesalers including Holley’s, Cress Co, Cotswold Fayre, Auguste Noel and Shire Foods to supply indie retailers, and sells into foodservice via Brakes, Bidfood, Thomas Ridley and others. folkingtons.com
A WELSH CUPPA
Morgan’s Brew Tea
Welshpool-based Morgan’s Brew Tea began in 2006, when founders Geoff and Anne Meredith took on a tearoom in a 16th century building in Shrewsbury, Shropshire.
As well as serving customers their orders, they would let them try out different blends, which eventually ave life to their first retail product. The black tea from East Africa is still
the brand s fla ship today
Fast forward 19 years, and the business offers 54 loose leaf blends, all sold in 100g recyclable bags, alongside the Morgan's Brew Tea, itself available in a loose format or in teabags (packs of 40, 80 or in a catering size of 1,100 compostable bags).
The blends range from traditional teas to Chai, Earl Grey, herbal, fruit and green teas. Examples include the Stargazer blend of green tea with lemongrass, apple, hibiscus, an o, oran e peel and sunflower petals the Counting Sheep Tea, which pairs chamomile with lavender, le on bal and rose petals and Dragon’s Breath Chai – combining Indian Assam black tea with cinnamon, ginger, cardamom, red peppercorns and chilli.
Packed to order rather than seasonally, teas are sourced from UK wholesalers or directly from single estates worldwide.
The producer has also broadened its range with new lines, such as tea distilled gins, tea infused meads and as a range of tea-infused condiments. These include glazing syrups, chilli sauces and marinades. The idea with the additional products, the company says, is to show that tea can be used as an ingredient in coo in , or lend flavour to a variety of drin s – extending its offer from retailers to fellow producers and chefs, too.
Stockists include Lechyd da deli, Ludlow farm shop and Porters deli, and the full range of products is available to trade via Blas Ar Fwyd. morgansbrewtea.co.uk
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THE PATIENCE OF A HERON White Heron Drinks
winemaking, by fermenting blackcurrants with Champagne yeast, before blending them with vod a and su ar to brin out the fruit’s flavours
stars in Great Taste 2025 – is sold in 500ml, 200ml, and 50ml bottles; meanwhile the British Framboise comes in 500ml and 200ml formats. The RRP ranges from £6 to £21 depending on bottle size. The White Heron Estate Sparkling Wine, sold in standard 75cl bottles, has an RRP of £28.
Stockists include Fortnum & Mason, independent retailers across the UK, and a number of on-trade operators. Craft Drinks is White Heron Drinks’ main wholesale partner.
The producer's current focus is on promoting its liqueurs as low-calorie cocktail bases. Meanwhile, it hopes to grow its customer base for its English sparkling, which is at the accessible end of the market.
whiteherondrinks.co.uk
White Heron Drinks was something of a happy accident - founded after a bumper harvest on Whittern Farm in Lyonshall, Herefordshire. Having supplied Ribena and Bulmer’s for years, in 2005, the farm found itself with an excess of blackcurrants. Inspired by the famous French liqueur called crème de cassis, which is traditionally combined with white wine to make the apéritif known as Kir, White Heron owner Jo Hilditch decided to create a British alternative. The cassis is produced via a process similar to
The producer has since branched out and created a raspberry liqueur, British Framboise. Both drinks are made using local fruit – the blackcurrants are from the producer’s own farm, and the raspberries from a nearby grower in Herefordshire.
The producer recommends using the liqueurs in cocktails, spritzes, or to make the British equivalent of a Kir Royale, with sparkling wine. To this end, it also planted 35 acres of vines and launched White Heron Estate Sparkling Wine.
The British Cassis – which was awarded two
Blackcurrants, raspberries and grapes - fresh from bush to bottle
These delicious fruity liqueurs, and fresh sparkling wine compliment each other perfectly.
www.whiteherondrinks.co.uk
British Cassis
MORE THAN A BASIC BREW Niyodo Blossom
Launched in London in February 2025 by Asma Sadeddine, Niyodo Blossom stems from the idea that tea should be more - and do more - than a simple beverage. Created to address what Sadeddine saw as a lack of functional, natural wellness teas made specifically for wo en, iyodo losso is her attempt to combine ancient herbal knowledge with modern science to support women’s specific needs
The brand’s na e, it says, reflects its values of purity, renewal and self-care, and the teas were blended with help from tea sommeliers and medical herbalists. All are made with natural ingredients sourced from farms with environmentally sound credentials, with plasticfree, compostable packaging across the range.
While it maintains a focus on women throughout, Niyodo Blossom’s offer is broad, including teas said to support menstrual and hormonal health, pregnancy, breastfeeding and menopause as well as promoting digestion, energy, and calm. Bestsellers include Happiness in a Cup, Harmony Menopause Support, and New Mum’s Postpartum Tea, sold loose and in biodegradable pyramid bags, with RRPs ranging from £8.99 to £11.99.
Describing itself as a self-care lifestyle brand,
the company is also part of the Buy Women Built community and supports female charities around the world.
As well as working with wholesaler CLF and a number of independent health food shops and spas, the company is now looking to grow its UK presence through retail partnerships.
ver the ne t five years, iyodo losso wants to become a reference wellness tea brand for women in the UK.
niyodoblossom.com
SORBET WITH A TWIST Xīn and Voltaire
ounded in 2 2 , n and oltaire offers hi hfro en coc tails in sorbet for
The brand’s na e, it says, invo es the hinese concept of the heart- ind n , and the philosophy advocated by rench enli hten ent fi ure, oltaire s free in alcohol is notoriously difficult, and in order to achieve the correct te ture, the sorbets were developed in partnership with acclai ed pastry chef, ina tayer ith her help, the
producer created what it says are the hi hestfro en coc tails on the ar et
The fla ship ran e includes iselle, a blend of e cal, raspberry and r ant at the sa e , lphonse, which co bines dar ru with an o and passion fruit ur lie, a coc tail of sin le alt whis y, a aretto and pear, which cloc s in at and lorian, a ha pa ne, vod a and white peach sorbet lorian won a bron e edal in the I , and iselle a silver n and oltaire has recently introduced a second line, The lassics ei a ined’,
includin a -star reat Taste award-winnin picy ar arita, an spresso artini and a o ito or ats include l retail tubs, available to trade for , sold in cases of 2 l sharin tubs wholesale, in cases of ei ht, and 2 foodservice tubs for ll coc tails are ade in s all batches, usin local and or anic in redients where possible vailable via istribution, current stoc ists includin ottin ill’s uper ar et of rea s a ’s arder u ard au hters and Kavana h’s ood ar et ith a view on partnerin with ore indie retailers, the brand also offers tastin s and bespo e pop-up events xinandvoltaire.com
The Best Cocktail in Town is Now in Your Freezer
Forget the cocktail shaker. The perfect cocktail experience is now waiting in your freezer, ready to be unleashed with a spoon.
This is Xin & Voltaire a scandalous cocktail sorbet created with Nina Métayer, crowned the planet’s Best Pastry Chef, twice. It’s not just dessert; it’s a revolution in a tub.
Their Great Taste Award-winning Spicy Margarita is a thunderclap of pure lime and agave with a sophisticated, smouldering chilli finish—a three-act play on a spoon.
With creations like a potent Espresso Martini and a dazzling Champagne & Peach sorbet also in the range, your night in just got a serious upgrade.
But this is a treasure hunt. You’ll only find this alchemy in the UK’s most discerning independent Retailers. .
So don’t wait. Head to Xin & Voltaire website and demand the best cocktail in town.
Syrups for all occasions
Ten year-old William Fox is a Liverpool-based producer of natural syrups for coffee and cocktails, made with British beet sugar. Founded by husband and wife George and Laura Tudor-Williams, who have a background in hospitality, the idea was to create syrups without artificial colours and preservatives, as they deemed the products dominating the market overly sweet and full of additives. What started out as a few batches supplied directly to local bars and cafés has grown into a UK-wide business, which the producer credits to its e phasis on flavour and natural ingredients.
What sets it apart from the competition, it claims, is the type of Acacia gum it uses – a natural sap from the Senegal Acacia tree which wor s as a natural e ulsifier and ives the syrups a velvety texture, and makes them better matches for premium drinks. That detail has made the brand popular with bartenders who want to maintain the integrity of cocktails, as well as with coffee professionals who need syrups to blend cleanly into hot milk without separating. Every bottle is made and labelled by hand in Liverpool, in small batches desi ned to eep flavours consistent fro one production run to the next.
William Fox now offers a 70-strong range of syrups, including ‘Cocktail classics’ like Gomme, Orgeat and Grenadine; ‘Coffee favourites’ including Vanilla, Hazelnut and Cheesecake; and seasonal specials like
Rhubarb, Mulled Spice and Mince Pie. The range is truly broad, and includes everything from Cantaloupe Melon and Hickory Smoke to Dandelion & Burdock, and Extra Spicy Chilli syrups. Flagship products, the producer says, are its Gomme Syrup – a go-to for cocktails –and the heeseca e flavour, which it says has developed a following among coffee drinkers. Several lines, including the Caramel, Vanilla, Mulled Spice and Black Cherry, are Great Taste award-winners.
All William Fox syrups – bar its novelty
Fantasy and Rainbow ranges – are colourless, which means they don’t affect how drinks look; they’re made in small batches with neither preservatives nor animal products. This, it says, helps cafés and farm shops meet demand for clean-label products. Although positioned for cocktails and coffee, the syrups are said to be multipurpose, and used in teas, milkshakes, sodas and hot chocolates in cafés, while they are ood fits for ift shelves, or paired with spirits in delis and farm shops. The 70cl bottles are sold in cases of six, and retail between £9.99 and £11.99.
Stockists now include Booths, Master of Malt and a growing number of independent retailers, cafés and bars across the UK. Wholesale partners include Hammonds of Knutsford; LWC; Venus and Champers. For smaller outlets, the company stresses its willin ness to wor fle ibly, offerin low minimum orders, POS support and promotional materials to help retailers introduce syrups to their customers.
Looking ahead, William Fox plans to diversify its offer more still to offer over syrup flavours It also wants to launch a co ple entary li ueur ran e International expansion is on the cards, it says, but it stresses that independent retailers are still central to its strategy, providing the right platform for customer discovery and giving it the opportunity to showcase novel, or seasonal flavours williamfoxuk.com
Black Cherry Caramel Mulled Spice
BARISTA ROYALTY
Baristocracy Coffee
Based in North Shields near Newcastle, Baristocracy Coffee was established in 2017 by husband and wife Alex Forsyth and Kate Hudson, who moved to the UK from Sydney, Australia – where coffee culture reigns supreme. Australia-born Forsyth grew up immersed in the coffee industry through his parents’ roastery and caf The couple identified a ap in the ar et for speciality coffee in the North East of England, where Hudson is originally from, so decided to bring their experience to the region.
Baristocracy’s ethos is about connecting quality and ethics, sourcing speciality-grade green coffee from family enterprises across the world. It prioritises fair pay for producers, high uality beans, and roast profiles that e phasise
natural flavours, all the while tryin to circu vent the snobbery usually associated with speciality coffee.
Products include single origin coffees, decaf coffee and a seasonal blend (currently of beans from Burundi, Colombia and Guatemala) all available in 250g recyclable pouches (RRP between £8 and £14, WSP 2 - or by the ilo 2 upwards , with no minimum order. Flagship lines include Great Taste award-winning Ugandan coffee, and a bright, fruit-forward naturally processed Colombian decaf. It also offers a gift selection box with four coffees and cupping instruction
guide (RRP £15, WSP £10).
Everything is roasted to what Baristocracy calls “the sweet spot” of development – never so li ht that the coffee is rassy, never dar , oily or ashy tasting”. It says transparency is central to its mission, and it sources beans through ethical importers who support smallholders and marginalised communities.
The co pany is now loo in to e pand its retail wholesale presence across the UK, particularly in delis, ba eries and independents who share its priorities and appreciation for highquality products.
baristocracycoffee.com
Launched in the summer of 2024, IVA Plants is a West London-based tea company specialising in hand-blended herbal and black teas without artificial flavourin s or added aro as ounder Alexandra Ghemu says she started the company because she had a long-standing passion for herbs and plants, and had always wanted to own a herb shop he be an tradin at local ar ets and festivals before e pandin into trade shows and sellin direct into retail
All IVA Plants blends are made and packed in
the UK using natural ingredients and no chemical additives or e a ple, the brand’s fla ship herbal tea, leep ell, is a blend of le on bal , spear int, oran e peel and valerian root nothin else It recently earned a ron e edal at the ar hop eli roduct wards ther blends include ner y ise and ita in oost, a citrussy tea said to see strong sales during the colder onths
In June 2025, IVA Plants launched its first blac tea blend called anilla acao, co binin eylon tea with cacao hus and vanilla vailable loose or in teaba s, all herbal and
blac teas are priced at ac si es are loose dependin on the blend, and co e in pac s of teaba s
The business says its sourcing approach focuses on sustainability and quality, working with s all-scale rowers who avoid che ical pesticides and fertilisers ll teas are produced in small batches and packed in newly redesigned bo es
The brand is currently seeking to build relationships with farm shops, delis and arden centres across urrey and er shire, to eventually e pand sales across the UK af s and restaurants are its ne t rowth tar et It is also plannin to further develop its blac tea offerin Longer term, Ghemu has plans to explore export opportunities ivaplants.co.uk
PLANT UP YOUR LIFE
IVA Plants
Inspired by Australia’s speciality coffee culture, Kent-based Lost Sheep Coffee was founded by husband-and-wife duo Stuart and Sarah Wilson in 2012, after returning from their travels down under. Having discovered Melbourne’s speciality coffee culture, where flat whites and sin le ori ins are considered the norm, the pair wanted to recreate this environment at home – without taking it too seriously, or seeming pretentious. They began selling coffee from the back of a three-wheeled micro van in Canterbury, before opening a roastery in Whitstable in 2017 to roast their own beans. As a company, Lost Sheep prides itself in being more than just a brand, emphasising that by hand-roasting everything itself, it has much more control over the quality and traceability of the end product. This hands-on approach, it says, also allows it to work directly with seasonal coffees and to e ecute profile roasts in-house, which eans it can really dial into flavours to atch custoers’ expectations – following trends, creating approachable blends, and ensuring consistency across its different products.
Its fla ship, et To The opper per 22 2 for , is a ediu -dar espresso roast with smooth chocolate and caramel notes, which can be brewed in a variety of ways The ra il, also sold for in 22 ba s, and 2 for a ilo, is sourced fro inas erais and roasted to a ediu level to bring out a rich, nutty toffee character The olo bia per 22 and per ilo is roasted sli htly dar er and produces a bold, sweet cup with more body. or a li hter profile, The ilter ne also sold
Lost and
found
for per 22 and for , – is roasted to a medium-light level to let the fruitier red berry notes shine. In contrast, Big & old for 22 and a ilo is a darker roast that develops smoky, dark-chocolate intensity.
otatin sin le-ori in lots brin ore variety eru’s inca oller, at per 22 and per ilo in retail, offers notes of creamy dried fruit and spice; Ethiopia’s Banko otiti 22 and gives lavender, blueberry and liquorice notes;
and Kenya’s Karii also per 22 and a ilo is said to bear notes of juicy currant and papaya, and a cola-like brightness.
Beyond beans, Lost Sheep also sells compostable espresso pods of its fla ship blend T iced coffee cans which it says were the UK’s first to be ade with fully traceable coffee – and is set to launch a traceable Espresso Coffee Concentrate – also claiming this as a UK first which it says a es for a strai htforward ho e, or office coffee e perience ecent awards for the roastery include a reat Taste star for its et To The opper blend, which also won old at the reat ritish ood wards 2 2 The ocha pic ed up old in the same awards, while the Iced Latte took ho e a ron e award Its T ran e also won the World Coffee Innovation Award in that cate ory in 2 2 The business says this is proof that innovation shouldn’t come at the cost of quality or provenance.
Lost Sheep Coffee is already widely distributed, with stockists including the Co-op, META HQ and a growing number of independents around the UK. The company sees independent retailers remain at its core, as its “roots, brand cha pions and first believers , creditin the for playin an on oin assive role in its a bition to become the go-to name for Aussie-style speciality coffee in the UK. With more products in develop ent and a steady flow of seasonal coffees, Lost Sheep says it is committed to provin that speciality coffee can be fun, fle ible, and profitable for retailers, without losin si ht of its origins at the farm level.
lostsheepcoffee.com
COFFEE
COFFEE FOR THE PEOPLE
Danelaw
ased in ol firth, or shire, avid a eson has wor ed in coffee for al ost two decades for co panies bi and s all e set up anelaw in 2 22 with the ai of de ystifyin speciality coffee, to a e it approachable without ta in away fro what a es it special
hile the ori inal focus was direct to consu er and independent retail to build up anelaw’s reputation, the producer is now loo in to foodservice as well
It offers three ain cate ories of coffee espresso the hi hli ht bein -star reat Taste winnin l a anelaw s decaf offer is unusually broad, desi ned to suit a variety of tastes otably, ott rds, one of the decafs, received three stars in reat Taste 2 2 inally are the producer’s sin le ori ins, which provide an opportunity to shine a li ht on
individual producers the founder’s favourite bein onduras’ osely ernande , a youn other who previously only sold her coffee to her local co-operative seasonal hrist as lend called anta ucia na ed after the candinavian festival of li ht also scooped two stars in reat Taste last year, and is a popular seasonal product for anelaw
True to his ori ins, a eson was still roastin in his ho e itchen when anelaw won its first awards e continues to source, blend, roast and pac everythin hi self, usin an electric rather than as-powered
roaster, and aintains close relationships with his suppliers
The business is loo in for ore independent retail custo ers, as well as an lin to row its base for hi h- uality decaf, buildin on its reputation for wor in with producers it nows personally, and for runnin an ecolo ically sound operation
It sees an opportunity in hi h-end, uality decaffeinated coffee, a sector that is rowin as people see to ana e their caffeine inta e anelaw is see in partnerships with bi retail, as well as in independents throu hout the UK danelaw.coffee
8,000 APPLES A DAY
Ringden Farm
A third-generation family business in the Kent and Sussex Weald, Ringden Farm started selling apples and pears in the 1960s. It wasn’t until the 1990s, when a hailstorm damaged fruit too badly for it to be sold as it was, that it began producing juice.
Its range is now expansive, spanning classic single-variety apple juices and mixed juices such as pear & apple or plum & apple (using fruit
grown on site); other mixed juices like raspberry & apple and mango & apple; and sparkling drinks such as apple & ginger; apple & peach and elderflower apple The producer also makes raw apple cider vinegar and a range of jams, marmalades, jellies, relishes and pickles.
Large apple and mixed juices retail for £3.50 per 750ml bottle; small mixed juices and sparkling fruit juices come in 330ml bottles and cans, respectively, at £9 RRP per case of six.
A 500ml bottle of raw apple cider vinegar retails for 2 The condi ents are sold in
227g jars for £2.90 RRP, while the jams and marmalades have a retail price of £3.70.
in den ar has won any reat Taste awards over the years, including for its Discovery, Russet and Red Pippin apple juices.
Although its production capacity is much higher than it once was – it used to make 1,000 litres in a year, and can now make up to 8,000 litres a day – it still uses traditional pressing and slow pasteurisation to maintain freshness and flavour
As well as selling its products at markets, including Chiswick, Kew Village and Guildford farmers’ markets, stockists include Groombridge Farm Shop; Fittleworth Stores; Beneden’s o unity hop and Kin fisher ar lower Shop. ringdenfarm.co.uk
THE ART OF BREWING Geterbrewed
Our Brewery was founded in 2021 by Northern Ireland homebrew and microdistillery equipment supplier Geterbrewed. Having historicaly worked with commercial breweries, distillers and cidermakers, it built a brewery in the former equipment showroom. It set out to create speciality beers that bridge the gap between beer and wine by experimenting with ancient techniques and modern equipment. The brewer divides its offer into two main categories: cans & kegs, which are fermented in stainless steel; and oak- and foeder-aged beers, which are then bottled.
Flagship (440ml) cans include ‘Modern Love’ Pale Ale (RRP £3.17), an 8% Belgian Tripel-
inspired beer (RRP £3.19), the ‘Pressure to Pick’ Pilsner, and ‘The Crunch’ Brown Ale (RRP £2.27).
Spontaneously fermented beers – including the Untamed Wild Ale, sold in a Champagne bottle – are subjected to turbid mashing to extract maximum starch and protein, and innoculated with wild yeast.
Geterbrewed uses heritage and speciality malts from Belgium, ex-wine foeders made of Limousine oak, and other ex-wine and spirit barrels. Another beer is made using the ‘Razma Keptinus’ kiln-baking process, which creates a Maillard reaction and caramelises sugars in the
mash - and is then aged in ex-rum casks for 18 months.
The brewery’s successes are reflected in a number of accolades, including the World Beer Awards and the Irish Food Awards. Just in 2025, the producer received five 2-star awards and an impressive three 3-star awards in Great Taste.
Wholesale distribution outside of Northern Ireland is via Proadddition, and Salty Buoy within. Looking ahead, the brewer plans to expand into more retail outlets in Northern Ireland, across the UK, and further afield in Europe. geterbrewed.com
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