Collider

Founder Harry Cooke, who has ten years of experience in the drinks industry, developed the idea in his kitchen after observing that, despite many alcohol-free beers on the market, none offered the functional mood-related effects that alcohol provides. Collider sold out six months of stock in its first four weeks on sale.

The range spans lagers and pale ales, brewed with British malted barley, wheat, hops, and yeast but using modified yeast strains, an adjusted malt profile, and temperature control to keep alcohol at a maximum of 0.5%. At that level, the liver metabolises the alcohol more quickly than it can be absorbed into the bloodstream. Some styles are brewed in small batches using modern techniques. The wheat, barley, and water are sourced from the UK; the hops come from the USA and Germany.

Each beer contains Collider's proprietary Unwind Blend: a combination of functional mushrooms and active botanicals that includes Lion's Mane mushroom, Ashwagandha root, and L-theanine. The adaptogens within the blend come predominantly from China and India. All ingredients are natural.

Collider uses a special process to remove gluten from the beer, making its products suitable for people with gluten intolerance, and the beers are also suitable for vegans and those who are lactose intolerant.

The brand has secured listings in hospitality venues and specialist food retailers. It is aimed at people looking to reduce their alcohol intake and at those who want more alcohol-free options, including sober-curious drinkers.