Generating Extra Income for Small Breweries by Utilizing Existing Equipment – Featured Solution

Having a small operation means you’re agile, correct?

You can adjust easily without corporate formalities.

However, sales can be unpredictable – seasons change, tastes change, and suddenly your main product isn’t selling as quickly.

Restaurants,

That’s where additional revenue for small breweries using existing equipment comes in.

Aromhuset’s concentrates allow you to create still drinks (imagine flat, refreshing sodas without bubbles) that are sugar-free, delicious, and distinctive.

Until now, no one else in the market has offered this in concentrated form.

Imagine this scenario: your microbrewery’s bottling line, typically busy with beer or cider production, is currently producing bottles of tangy grapefruit or exotic fruit-flavored beverages

Customers love the health angle – zero sugar, sweetened with a natural-tasting sucralose derived from sugar that’s 600 times sweeter, so you don’t notice it’s sugar-free

Having tasted these drinks ourselves: a small amount at the base of a glass, combined with still water, and there you have it – remarkably refreshing, with no unusual aftertaste

A satisfying and well-balanced soda is achieved with the delicate sweetness contrasting with the tangy notes

Aromhuset, from Gert Strand AB in Sweden, crafts these bad boys specifically for folks like you – micro distilleries, breweries, and small bottlers

Key perks that make this a no-brainer:…Sweetened with high-purity sucralose – made from sugar but insanely sweet, so tiny amounts do the trick. No acesulfame or aspartame, which can leave a bitter edge. Tastes clean and real.

Mixing and matching flavors: Different varieties blend harmoniously. Invent your own signature combinations, like a grapefruit-passionfruit twist or banana-rhubarb fusion.

  • Yield king: Achieve massive output from minimal input with a 1:33 dilution ratio. Cost-effective solution for high-volume bottling.1
  • No off-tastes: Aromhuset nailed the formula – no artificial nasties, just pure, natural flavour bursts.

    Some of the most popular types are Grapefruit, Pineapple, Rhubarb, Grapefruit-Passionfruit, Banana, Blood Orange, Fruit Explosion, Grapefruit-Blood Orange, Gooseberry, Lemon-Lime, Raspberry, Strawberry, and Passionfruit

    Here’s the beauty: no new equipment needed

    Let me give you a brief overview of the process

    Get your concentrate: Order from Aromhuset. Starts small for testing – say, a 500ml bottle of Grapefruit to trial.

    Mix and stir: Add 1 part concentrate to 33 parts of filtered still water in your tank. Gently stir until blended – completed within minutes. No heat, no complexity.

  • Bottle away: Run it through your line like any other product. Glass or PET bottles work great; reuse your suppliers.
  • Label smart: Attach the label “Zero Sugar Still Drink – Grapefruit Burst by Your Brewery Name”. Emphasize the local, sugar-free, and crafted-with-care attributes.
  • Sell it: Supply your taproom, nearby shops, markets, internet. Price it between £1.50-£2.50 per 330ml – great profits as concentrate is inexpensive per bottle.

    • The expenses? A 500ml concentrate may be in the range of £3-4, producing 16.5L – about 50 x 330ml bottles

    Health trends are massive – folks want sugar-free without sacrificing taste

    Being the first in the market with no competition in concentrate form gives you a competitive advantage

    Last year, non-alcoholic drink sales in the UK saw a 20% increase, with zero-sugar variants leading the growth

    Target markets:

  • Events & festivals: Unique flavors to enhance branding.
  • Export potential: EU-friendly, as it’s from Sweden.

    • Conquering Regular Hurdles: What to Be Mindful Of

    Let’s be practical – there are a few points to keep in mind:

  • Guidelines: Food labeling regulations in the UK are clear for sugar-free drinks. Enlist ingredients (water, concentrate with sucralose, natural flavors). Verify allergens – free from nuts, suitable for vegans.5
  • Shelf life: The shelf life of mixed still drinks, when chilled, is 6-12 months. Unopened concentrate can last for years. Remember to bottle fresh to maximize the preservation.
  • Testing: Start with small batches for testing. Try out dilutions through taste testing, aiming for the ideal 1:33 ratio.
  • Packaging: PET containers can be used if there are no restrictions on carbonation lines; glass containers provide a high-end look and feel. Adding eco-labels can improve the product’s appeal.
  • Marketing: SEO your site with “sugar-free still drinks your town”. Social snaps of mixing/bottling build buzz.

    • Water quality matters – use filtered or spring for best taste

    Delve into flavors: Grapefruit delivers a sharp, wake-up call

    Pineapple offers a tropical escape

    Rhubarb is tangy nostalgia

    Combine Grapefruit-Passionfruit for a zingy adult sip

    All mixable – create “Brewer’s Berry Blast” or any blend that suits your brand

    Feeling prepared?

    Run a 10L test batch when it’s quiet.

    Brand and sell in the local market while gathering feedback.

    Grow in size, put online, and pitch to pubs.

    Here is additional income for small breweries using existing equipment at its best – low risk, high reward, and fun flavors.

    Your setup is perfect; Aromhuset gives you the secret recipe.

    Take it for a spin, and observe your profits effervesce (well, metaphorically) expand.

    That calls for a celebration!


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