Alcohol-Free Saffron Ales

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Ticket Pale Ale is Infused with the World’s Most Expensive Spice

Ticket Pale Ale incorporates one of the most expensive spices in the world to offer an elevated experience of alcohol-free beer. This alcohol-free pale ale is made with saffron and lavender and its floral, flavorful essence builds on floor-malted barley to offer a refreshingly different way to enjoy social occasions.

According to co-founder Ali Porushani, "Ticket Pale Ale is based on a traditional non-alcoholic Persian pale ale that was once very popular in old-school Iran, a beer famed for its meticulous small batch production and the use of best-in-class, locally sourced Persian saffron."

Although many alcohol-free brews can make drinkers feel as though they’re missing out, the vibrant color, full flavor and precious ingredients of Ticket Pale Ale challenge these notions head-on.
Trend Themes
1. Alcohol-free Beers with Premium Ingredients - As consumers become more health-conscious, offering non-alcoholic craft beers made with quality and premium ingredients can appeal to a wider audience.
2. Revival of Traditional Recipes with a Modern Twist - Creating modern versions of traditional beverages can offer a unique and unexpected experience for consumers.
3. Floral and Botanical Flavors in Beverages - Incorporating floral and botanical ingredients can enhance the taste and aroma of drinks, appealing to those seeking a unique and refreshing taste.
Industry Implications
1. Craft Beer Industry - Craft breweries can tap into the growing demand for alcohol-free beers by offering premium, high-quality ingredients and exploring traditional recipes with a modern twist.
2. Non-alcoholic Beverage Industry - The non-alcoholic beverage industry can incorporate floral and botanical flavors into their drinks, offering a refreshing and unique experience for consumers.
3. Luxury Food Industry - The use of high-end, rare ingredients like saffron can appeal to consumers seeking a premium and elevated experience in their food and beverages.

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