Foodworks Supports Zingibeer’s Ambitious Growth Plans

7th February 2023

Posted In: The Interview

Zingibeer, the only Irish-made alcoholic ginger beer, has been selected for this year’s Foodworks Programme which will help achieve the company’s plans to double sales in 2023.

Launched last year, Zingibeer is currently on sale in 300 retailers and on tap in 80 pubs nationwide. Growth so far has exceeded all expectations.  Last year the company made 70,000 litres of Zingibeer and plans to make up to 1,500 hectolitres in 2023.

Zingibeer is one of only 9 start-up Irish food and drinks companies to have been accepted on the 2023 Foodworks Programme which provides advisory supports worth up to €100,000 to each business selected as well as access to an additional €35,000 in grants.

Through this accelerator programme Zingibeer will have access to the best in market consumer intelligence, product development and business advice from Bord Bia, Teagasc and Enterprise Ireland over the next 10 months.

Based in Smithfield, Dublin, Zingibeer was created as a Covid project by father and daughter team, Rachel and Kevin Byrne.   Rachel was working in business banking at the time and Kevin, who has a long-time passion for brewing, wanted to brew an alcoholic ginger beer. The initial reaction from the trade was so positive that it quickly gained distribution with the help of distributors, Grand Cru Beers, and the company’s involvement in the SuperValu Academy.

With business sales significantly ahead of target in year one, Rachel had the confidence to make a full-time career move from banking to brewing, taking the lead business role in the company.

“Zingibeer is an exciting new alternative for drinkers looking for a clean deck of ingredients and a low abv (4%).  While too much alcohol is never good for you, this drink is as natural as it can be,” confirmed co-founder Rachel Byrne.  “That it is made in Ireland is also very positive for consumers,” she added.

Zingibeer’s main ingredient is fermented ginger root which gives it an authentic, spicy flavour, and, unlike most of its UK-based competitors, it does not contain sulphites or other preservatives.  Speaking at Foodworks Programme announcement Rachel said:

“With the help of Foodworks’ expertise we will be able to plan our medium-and long-term goals and identify any gaps in our business plan.

We will get help to decide the kind of company we want to be and to identify the skills we need to develop to get there.  The export market is on our radar, but we have a lot of work to do to maximise our potential at home first.

“What we know for sure is that we have a great product, and that is a very good place to start” she declared.

Pictured: Rachel Byrne co-founder of Zingibeer (image: © Eugene Langan)